Grilled Shrimp and Vegetables
Ingredients
The shrimp
-
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
-
to taste
freshly ground black pepper
-
pinch
cayenne pepper
-
1
spray
olive oil spray
The vegetables
-
1
7 oz
zucchini
-
1
medium
red bell pepper
-
4
small
corn cobs
-
4
ounces
Hass avocado
-
½
lime
juice
Instructions
- Pat the shrimp dry and place in a bowl with olive oil, onion powder, garlic powder, smoked paprika, brown sugar, salt, pepper, and cayenne. Toss to coat and skewer the shrimp.
- Spray the bell pepper, zucchini, and corn with olive oil spray and season with salt and pepper.
- Grill the corn, bell pepper, and zucchini for 4 minutes, then add the shrimp and grill for an additional 4 minutes, flipping the shrimp halfway through.
- Remove everything from the grill and cut the corn kernels off the cobs. Dice the peppers and zucchini.
- Combine the corn, peppers, zucchini, avocado, lime juice, and additional salt and pepper in a bowl. Toss to mix.
- Serve the shrimp and salad on plates.
Nutrition Facts (estimated)
Servings
4
Calories
247
Total fat
20g
Total carbohydrates
26g
Total protein
20g
Sodium
443mg
Cholesterol
102mg
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