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Colorful Shrimp & Veggie Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Low Fat

Description

This vibrant Colorful Shrimp & Veggie Bowl features perfectly seasoned and sautéed shrimp atop a fresh and crunchy mix of bell peppers, cucumber, cherry tomatoes, shredded carrots, avocado, red onion, and corn. Tossed in a zesty lime and honey dressing, this bowl is a light, nutritious, and flavorful meal perfect for a quick lunch or dinner.

Ingredients

Shrimp and Marinade

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

Vegetables

  • 1 cup bell peppers, sliced (use a mix of red, yellow, and orange for color)
  • 1 cup cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • ½ cup red onion, thinly sliced
  • 1 cup corn kernels (fresh, frozen, or roasted)

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Garnish

  • Fresh cilantro or parsley, chopped
  • Lime wedges

Instructions

  1. Prepare the Shrimp: In a medium bowl, combine shrimp with olive oil, minced garlic, smoked paprika, ground cumin, chili powder, salt, and pepper. Toss well and let the mixture marinate for 10-15 minutes to absorb the flavors.
  2. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, until the shrimp turn pink and are fully cooked through. Remove from the skillet and set aside.
  3. Assemble the Veggie Bowl: On a large bowl or serving platter, arrange the sliced bell peppers, cucumbers, halved cherry tomatoes, shredded carrots, sliced avocado, thinly sliced red onion, and corn kernels evenly.
  4. Make the Dressing: In a small bowl or jar, whisk together 2 tablespoons olive oil, lime juice, honey (or agave syrup), Dijon mustard, salt, and pepper until smooth and well combined.
  5. Assemble the Bowl: Place the cooked shrimp on top of the arranged vegetables. Drizzle the dressing evenly over the shrimp and veggie mixture, then toss gently to combine all ingredients without mashing the vegetables.
  6. Garnish and Serve: Sprinkle chopped fresh cilantro or parsley over the bowl and add lime wedges on the side. Serve immediately for the freshest taste and enjoy your colorful shrimp and veggie bowl.

Notes

  • For extra flavor, you can roast or grill the corn before adding it to the bowl.
  • Adjust the spice levels by increasing or reducing the chili powder to your preference.
  • This recipe works well with fresh or frozen shrimp; just be sure to thaw frozen shrimp before marinating and cooking.
  • To keep the avocado from browning, add it last and serve immediately.
  • Feel free to substitute honey with agave syrup or maple syrup to make it vegan-friendly.

Find it online: https://slsrecipes.com/colorful-shrimp-and-veggie-bowl-recipe/