Grilled Shrimp and Vegetable Bowl

Name: Grilled Shrimp and Vegetable Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Seafood
Ingredients: 32 large peeled and deveined shrimp; 2 teaspoons olive oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; 1 teaspoon brown sugar; 1 teaspoon kosher salt; 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

Recipe By:

Juniper

Posted:

August 6, 2025

Updated:

August 6, 2025

Pin1

1 Shares

Jump to Recipe·Print Recipe

Grilled Shrimp and Vegetable Bowl is the perfect dish for summer gatherings, family dinners, or a light lunch. This vibrant bowl combines juicy grilled shrimp with fresh vegetables like corn, peppers, and zucchini, all topped with creamy avocado and zesty lime juice. It’s not only colorful but also packed with flavor, making it an ideal choice for health-conscious eaters and seafood lovers alike.

Why You’ll Love This Recipe

Quick and Easy: With a total time of just 20 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
Fresh Ingredients: The combination of grilled shrimp and seasonal vegetables ensures you get a burst of freshness in every bite.
Customizable: Feel free to swap out vegetables or adjust the spices to suit your taste—this bowl is as versatile as it is delicious.
Healthy Meal: Packed with protein and healthy fats from the avocado, this dish is both satisfying and nutritious.
Perfect for Meal Prep: Make a big batch and store it in the fridge for quick lunches throughout the week.

Tools and Preparation

To prepare your Grilled Shrimp and Vegetable Bowl efficiently, gather some essential tools that will help streamline the cooking process.

Essential Tools and Equipment

Skewers (wooden or metal)
Grill or grill pan
Mixing bowls
Tongs
Cutting board
Knife

Importance of Each Tool

Skewers: Ideal for keeping shrimp secure on the grill. They help cook evenly while adding a lovely char.
Grill or Grill Pan: Provides high heat needed to achieve that perfect grilled flavor on shrimp and veggies.
Mixing Bowls: Great for marinating shrimp and combining ingredients without mess.
Tongs: Essential for flipping items on the grill safely without losing any juices.

Ingredients

Grilled shrimp, corn, peppers, and zucchini topped with fresh avocado and lime juice – an easy light salad you’ll want to make all summer long.

For the Shrimp Marinade

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)

For the Vegetables

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)

For Garnish

4 ounces Hass avocado (1 small, diced)
Juice from ½ a lime

How to Make Grilled Shrimp and Vegetable Bowl

Step 1: Prepare the Shrimp

Gently pat shrimp dry with a paper towel. Place them in a medium bowl. Add the olive oil and toss to coat evenly. Then add onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon of salt, pepper, and cayenne. Toss again to ensure all shrimp are well-coated. Carefully skewer the shrimp onto pre-soaked wood or metal skewers. Set aside.

Step 2: Prepare the Vegetables

Lightly spray the bell pepper halves, zucchini quarters, and corn cobs with olive oil spray. Use your hands to ensure even coating. Season these vegetables with ¼ teaspoon of salt and freshly ground black pepper.

Step 3: Grill Everything

Over medium-high heat, grill the corn cobs, bell pepper halves, and zucchini for about 4 minutes. Using long metal tongs, carefully turn them over halfway through grilling. After 4 minutes have passed, place the skewered shrimp on the grill as well. Cook for an additional 4 minutes while flipping the shrimp after 2 minutes.

Step 4: Assemble Your Bowl

Once everything is grilled perfectly, remove from heat carefully. Place corn cobs on a cutting board; cut off kernels from each cob using a sharp knife. Dice up grilled peppers and zucchini. In a medium bowl combine corn kernels with diced peppers, zucchini pieces, diced avocado, lime juice along with remaining ¼ teaspoon salt and pepper to taste. Toss gently to coat everything evenly.

Divide your grilled shrimp among plates alongside your vegetable salad mixture. Serve immediately for a delightful meal!

How to Serve Grilled Shrimp and Vegetable Bowl

Serving a grilled shrimp and vegetable bowl is a delightful way to enjoy a fresh, healthy meal. This dish can be customized with various toppings and sides to elevate your dining experience.

With Fresh Herbs

Chopped Cilantro: Sprinkle fresh cilantro over the bowl for a bright, herbaceous flavor.
Basil Leaves: Add whole basil leaves for an aromatic touch that complements the shrimp.

With Extra Toppings

Feta Cheese: Crumbled feta adds a creamy, salty contrast to the grilled flavors.
Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt brings richness and tanginess.

With Crunchy Elements

Tortilla Chips: Serve alongside crispy tortilla chips for added crunch and texture.
Toasted Pine Nuts: Sprinkle toasted pine nuts on top for a nutty flavor and satisfying crunch.

As a Wrap

Lettuce Wraps: Use large lettuce leaves to create fresh wraps filled with shrimp and veggies, perfect for a low-carb option.

How to Perfect Grilled Shrimp and Vegetable Bowl

Creating the perfect grilled shrimp and vegetable bowl requires attention to detail and some handy tips. Here are some suggestions to ensure your dish turns out delicious every time.

Marinate Ahead: Allowing shrimp to marinate for at least 30 minutes before grilling enhances the flavor.
Use Fresh Ingredients: Fresh vegetables will provide better taste and texture, making your bowl more vibrant.
Preheat the Grill: Ensure the grill is hot before placing shrimp and vegetables on it. This helps achieve those beautiful grill marks.
Don’t Overcook Shrimp: Cook shrimp just until they turn pink and opaque. Overcooking can make them tough.
Mix Colors: Use colorful vegetables like bell peppers and zucchini to make the dish visually appealing.
Serve Immediately: For optimal taste, serve the bowl right after grilling while everything is warm.

Best Side Dishes for Grilled Shrimp and Vegetable Bowl

Pairing side dishes with your grilled shrimp and vegetable bowl can enhance your meal. Here are some great options that complement this dish perfectly.

Quinoa Salad: A light quinoa salad with lemon vinaigrette adds protein and fiber.
Garlic Bread: Crispy garlic bread provides a hearty side that pairs well with grilled flavors.
Coleslaw: A tangy coleslaw offers crunch and acidity that balances the richness of avocado.
Rice Pilaf: Fluffy rice pilaf seasoned with herbs makes an excellent base for this meal.
Roasted Asparagus: Tender roasted asparagus adds a touch of elegance with its earthy flavor.
Cornbread Muffins: Sweet cornbread muffins bring warmth and comfort alongside the savory bowl.

Common Mistakes to Avoid

Making a grilled shrimp and vegetable bowl can be simple, but there are common missteps to watch for.

Skipping the Marinade: Not marinating the shrimp can lead to bland flavors. Always marinate for at least 10 minutes to enhance taste.
Overcrowding the Grill: If you place too many ingredients on the grill, they may cook unevenly. Grill in batches for better results.
Neglecting to Dry Shrimp: Failing to pat shrimp dry can prevent them from searing properly. Always dry your shrimp before seasoning.
Ignoring Cooking Times: Cooking shrimp too long makes them rubbery. Keep an eye on them; they only need about 4 minutes on the grill.
Using Old Ingredients: Fresh ingredients make a big difference in flavor. Use fresh vegetables and shrimp for the best outcome.

Storage & Reheating Instructions

Refrigerator Storage

Store leftovers in an airtight container.
The grilled shrimp and vegetable bowl lasts for up to 3 days in the fridge.

Freezing Grilled Shrimp and Vegetable Bowl

Place in a freezer-safe container or bag.
It can be frozen for up to 2 months; however, the texture may change upon thawing.

Reheating Grilled Shrimp and Vegetable Bowl

Oven: Preheat to 350°F (175°C) and heat in a covered dish for about 10-15 minutes, until warmed through.
Microwave: Heat in short intervals (30 seconds), stirring in between until heated evenly.
Stovetop: Reheat over medium heat in a skillet for about 5-7 minutes, stirring occasionally.

Frequently Asked Questions

Can I customize my Grilled Shrimp and Vegetable Bowl?

Yes! You can add different vegetables like asparagus or snap peas, or swap shrimp for chicken or tofu.

How do I know when my shrimp are done?

Shrimp turn pink and opaque when fully cooked. They should curl slightly but not be overly tight.

What can I serve with my Grilled Shrimp and Vegetable Bowl?

This bowl pairs well with rice, quinoa, or even a side of crusty bread for a complete meal.

Can I make this dish ahead of time?

You can prepare the ingredients and marinate the shrimp ahead of time. Just grill them fresh before serving.

Final Thoughts

The grilled shrimp and vegetable bowl is a delightful dish that showcases fresh flavors while being incredibly versatile. Feel free to customize it with your favorite veggies or proteins. It’s perfect for summer gatherings or a light weeknight dinner! Give it a try and enjoy the deliciousness!