Skinnytaste · by Gina Homolka★ 4.9 (27)
Grilled Shrimp and Vegetable Bowl
NUTRITION · PER SERVING20M COOK
CAL 14%·PRO 42%
CARBS 24G35% OF CAL
5G FIBER1G ADDED10G INTRINSIC8G OTHER11G TOTAL SUGAR
FAT 11G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled shrimp and vegetables with avocado and lime, served in a fresh summer salad bowl. Light, quick, and perfect for warm weather.
mainamericanbowlshellfish♨️ grilldairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 20M
CAL 14%·PRO 42%
CARBS 24G35% OF CAL
5G FIBER1G ADDED10G INTRINSIC8G OTHER11G TOTAL SUGAR
FAT 11G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 563mg
- Total sugar
- 11g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 788mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.