Description
This Colorful Shrimp & Veggie Bowl is a vibrant, healthy, and flavorful meal perfect for a quick lunch or light dinner. Featuring perfectly seasoned shrimp cooked in a skillet and a fresh mix of colorful vegetables, this bowl is completed with a zesty lime dressing that ties all the flavors together beautifully.
Ingredients
Scale
Shrimp 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
- Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, garlic, smoked paprika, cumin, chili powder, salt, and pepper. Set aside for about 10-15 minutes to marinate and allow the flavors to develop.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and are fully cooked. Remove from the skillet and set aside to rest.
- Assemble the Veggie Bowl: In a large bowl or platter, arrange the prepared vegetables: bell peppers, cucumber, cherry tomatoes, shredded carrots, avocado slices, red onion, and corn kernels to create a colorful base.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lime juice, honey (or agave syrup), Dijon mustard, salt, and pepper until smooth and well combined.
- Assemble the Bowl: Add the cooked shrimp on top of the vegetable mixture. Drizzle the dressing over everything and toss gently to combine all ingredients without breaking up the avocado slices.
- Garnish and Serve: Garnish the bowl with freshly chopped cilantro or parsley and serve with lime wedges on the side for an extra burst of fresh citrus. Enjoy immediately for best flavor and texture.
Notes
- You can substitute shrimp with grilled chicken or tofu for a different protein option.
- Use fresh corn kernels during summer for best sweetness or roasted corn for a smoky flavor.
- If you prefer a spicier bowl, add a pinch of cayenne pepper or serve with sliced jalapeños.
- Leftovers can be stored in an airtight container for up to 2 days; add avocado fresh before serving to avoid browning.
