This amazing Shrimp Bowl Recipe comes packed with grilled zucchini, bell peppers, corn, avocado, and juicy shrimp bursting with mouthwatering spicy garlic flavor. So easy to throw together for a healthy and delicious lunch or dinner.
Shrimp Bowl Recipe
Spicy shrimp grilled to perfection alongside crispy grilled veggies and creamy diced avocado–I doubt a dreamier dinner combination could possibly exist.
If you’re looking for an exciting way to keep up with healthy eating, this is one of my favorite recipes that doesn’t take much time to make (especially if you’re a fan of outdoor grilling).
Skewered and perfectly seasoned shrimp are the perfect way to pack in some protein, and the grilled veggies make this salad seem much more exciting. These shrimp bowls are a great way to kick off grilling season and can be enjoyed all summer long.
Is Shrimp High in Protein?
Yes! Shrimp is incredibly high in protein (24 grams of protein per 100 grams of shrimp) but low in calories, carbs, and fat. If you want to include more protein in your diet, this shrimp bowl is the perfect way to pack some in!
How to Make This Shrimp Bowl
Start by gently patting your shrimp dry with a paper towel. Transfer the dry shrimp to a medium bowl and toss with olive oil. To the same bowl, add the onion powder, garlic powder, chili powder, cayenne pepper, salt, pepper, sugar, and lime juice and toss again.
Next, skewer each shrimp (pre-soaked wood or metal skewers are recommended). Set the skewers aside until they’re ready to be grilled.
Grill the corn cobs, zucchini, yellow squash, and bell pepper halves over medium-high heat for 4-5 minutes per side (optional: coat all the veggies with olive oil or butter before grilling). Then, add the shrimp to the grill and cook for two minutes per side.
Remove everything from the grill. Chop the veggies and gently cut the corn from the cob. Add everything to a medium serving bowl and toss. Just before serving, top each bowl with diced avocado, lime juice (garnish with lime wedges if you like), and a pinch of salt and pepper.
How to Serve
This shrimp bowl is a delicious, healthy lunch or family dinner. No carbs are necessary, but if you’d like the added energy boost, feel free to add sweet potato or serve it all over a bed of cilantro lime rice, brown rice, basmati rice, jasmine rice, coconut rice, or even cauliflower rice. Feel free to add additional toppings (i.e., more veggies, cheese, black beans) or garnish with chopped green onion, lime zest, fresh herbs, or even add your favorite dressing (balsamic vinaigrette would be lovely).
Storage and Freezing
This salad will last in an airtight container in the refrigerator for up to 2-3 days. I don’t recommend freezing the leftover grilled veggies or grilled shrimp.
More Shrimp Recipes:
- Shrimp Alfredo
- Honey Garlic Shrimp
- Shrimp Enchiladas
- Shrimp Scampi
- 15 Minute Honey Sriracha Shrimp
- Shrimp and Asparagus Stir Fry
If you try making this Shrimp Bowl Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Shrimp Bowl Recipe
Ingredients
For the Shrimp:
- 1 lb large shrimp - peeled and deveined
- 2 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper - optional
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar
- 1 large lime - juiced
For the Veggies:
- 4 zucchini - quartered lengthwise
- 3 yellow squash - quartered lengthwise
- 2 corn cobs - husks removed
- 2 red bell peppers - halved and seeds removed
- 1 avocado - diced
- Balsamic Vinegar
- Salt + Pepper
Instructions
- Gently pat shrimp dry with a paper towel and transfer them to a medium sized bowl. Add the olive oil and toss the shrimp to coat. Into the same bowl add in the onion powder, garlic powder, chili powder, cayenne pepper, salt, pepper, sugar and lime juice. Toss again to coat.
- Skewer each shrimp onto presoaked wood or metal skewers and set aside until ready for grilling.
- Over medium-high heat, grill the corn cobs, zucchini, yellow squash and bell pepper halves (you can optionally coat veggies with olive oil or butter. With or without works well). After approximately 4-5 minutes flip veggies and continue to grill for an additional 4-5 minutes.
- Add shrimp and cook for approximately 2 minutes each side.
- Remove everything from the grill. Carefully cut the corn from the cob and chop the veggies. Place everything in a medium sized serving bowl, top with avocado, fresh lime juice, and a pinch of salt and pepper. Toss to coat.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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