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Grilled Shrimp and Veggie Bowls
5 from 2 votes

Grilled Shrimp and Veggie Bowls

Learn how to make this healthy grilled shrimp and veggie bowl here.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2 servings
Calories: 771kcal


For the Shrimp:

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


  • 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.


Calories: 771kcal | Carbohydrates: 63g | Protein: 61g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 571mg | Sodium: 2425mg | Potassium: 3027mg | Fiber: 20g | Sugar: 30g | Vitamin A: 5915IU | Vitamin C: 307.3mg | Calcium: 467mg | Iron: 9.2mg
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