Shrimp & Veggie Heaven in a Bowl 🌊🥗

Name: Grilled Shrimp and Vegetable Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 32 large peeled and deveined shrimp (12 oz); 2 teaspoons olive oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; 1 teaspoon brown sugar; 1 teaspoon kosher salt (divided); Freshly ground black pepper (to taste); Pinch cayenne pepper (or more, to taste); Olive oil spray; 1 7 oz zucchini, quartered lengthwise; 1 medium red bell pepper (halved, seeds and membrane removed); 4 small corn cobs (husks removed); 4 ounces Hass avocado (1 small, diced); Juice from ½ a lime

Okay, friends, have you ever just looked at your fridge and thought, “What the heck am I gonna make?” I mean, the struggle is REAL! But then you find some shrimp and random veggies, and boom! You’re on the road to flavor town. Let’s dive into this Grilled Shrimp and Vegetable Bowl that’s like summer on a plate.

Main dish photo — *The finished dish — looks amazing, right?*

Alright, imagine this: you’ve just grilled up a storm, and the aroma is wafting through your kitchen like a summer breeze. That’s the feeling you get when you whip this up. Seriously, it’s so fresh and crunchy, it feels like a hug from the sun! 🌞

Okay, Let’s Talk Ingredients

So, here’s the deal—you’re gonna need:
– 32 large shrimp (who’s counting, right? Just grab a big bag)
– Olive oil (because, duh)
– Onion powder (don’t skip this, promise)
– Garlic powder (more flavor, yes please!)
– Smoked paprika (this is where it gets fancy)
– Brown sugar (for that sweet kick)
– Kosher salt (always a must)
– Black pepper (season it up)
– Cayenne pepper (if you like a lil’ heat)
– A zucchini and red bell pepper (gotta have greens, right?)
– Corn cobs (sweet summer goodness)
– Avocado (because avocado makes everything better)
– And lime juice (splash it on for that zesty zing!).

Got all that? Sweet!

So Here’s Why I Make This Constantly

Okay, storytime! So last summer, I decided to have a BBQ with my friends. I was scrambling for something light and fun, and I remembered this recipe. I threw the shrimp on the grill, and OMG—everyone just went wild for it! Like seriously, my friend Sam was practically licking the bowl. 😂 It was a hit! We ended up sitting outside, soaking up the sun, and devouring these bowls while laughing about our lives.

Now, every summer, it’s like a tradition. I just can’t resist it! It’s easy, it’s quick, and it’s a total crowd-pleaser. Plus, you can mix and match whatever veggies you have lying around.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The key to perfect shrimp is NOT overcooking them. Seriously, no one wants rubbery shrimp. So, keep an eye on them! They only need about 4-5 minutes total, and they’re done. You want them pink and opaque, and then you’re golden!

Don’t Mess This Up (My Top Tips)

Alright, tip time!
– Don’t skip the marinating! Just let the shrimp soak up those flavors for, like, even 10 minutes if you can.
– Watch the grill like a hawk! Seriously, don’t get distracted by that cute dog passing by.
– Use metal skewers. Wood ones are cool, but they can burn. Ain’t nobody got time for that!
– Cutting the corn off the cob? Use a deep bowl so the kernels don’t go flying everywhere! Trust me. I learned that the hard way. 😅

How to Keep Them From Disappearing (Or, How to Store Them)

So, if by some miracle you have leftovers (highly unlikely), just toss everything in an airtight container and store in the fridge. I mean, they’ll taste great for a day or two, but let’s be real… good luck keeping them around!

If You Liked This, You’ll Probably Like These Too

You know what’s also fab?
– Fish Tacos: They’re like a party in your mouth!
– Veggie Stir-Fry: Quick, easy, and super colorful.
– Grilled Chicken Salad: A classic that never disappoints!

So, What’s Your Go-To Summer Dish?

Alright, I’ve rambled enough! I wanna know—what’s your summer dish that you can’t live without? Let’s swap recipes! 🍽️

Grilled Shrimp and Vegetable Bowl

Flavor-packed Grilled Shrimp and Vegetable Bowl with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

32 large peeled and deveined shrimp (12 oz)

2 teaspoons olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon brown sugar

1 teaspoon kosher salt (divided)

Freshly ground black pepper (to taste)

Pinch cayenne pepper (or more, to taste)

Olive oil spray

1 7 oz zucchini, quartered lengthwise

1 medium red bell pepper (halved, seeds and membrane removed)

4 small corn cobs (husks removed)

4 ounces Hass avocado (1 small, diced)

Juice from ½ a lime

Instructions

Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
Lightly spray the bell pepper, zucchini and corn with olive oil spray and use your hands to evenly coat. Season with 1/4 tsp salt and pepper.
Over medium-high heat, grill the corn cobs, bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the corn cobs, peppers and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time.
Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini. Place the kernels in a medium bowl with the peppers, zucchini, avocado and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.