Description
This Colorful Shrimp & Veggie Bowl is a vibrant and healthy meal perfect for a quick lunch or dinner. Featuring seasoned, sautéed shrimp and a fresh mix of colorful vegetables, topped with a zesty lime dressing, it combines bold flavors and textures for a satisfying, gluten-free dish.
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
Veggies
- 1 cup bell peppers, sliced (mix of red, yellow, and orange)
- 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, minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Let it marinate for 10-15 minutes to absorb the flavors.
- 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 they turn pink and are fully cooked. Remove from heat and set aside.
- Assemble the Veggie Bowl: Arrange the sliced bell peppers, cucumber, cherry tomatoes, shredded carrots, avocado slices, red onion, and corn kernels in a large bowl or platter.
- Make the Dressing: Whisk together olive oil, lime juice, honey (or agave syrup), Dijon mustard, salt, and pepper in a small bowl or jar until smooth and emulsified.
- Assemble the Bowl: Add the cooked shrimp on top of the veggie mixture. Drizzle the dressing over the bowl and toss gently to combine all ingredients while keeping the vibrant colors intact.
- Garnish and Serve: Sprinkle chopped fresh cilantro or parsley over the bowl and serve with lime wedges for an extra burst of citrus. Serve immediately and enjoy your healthy, colorful shrimp and veggie bowl!
Notes
- Use fresh or frozen shrimp; if using frozen, thaw completely before marinating.
- Feel free to swap veggies based on what’s in season or your preference.
- For a vegan option, substitute shrimp with grilled tofu or chickpeas and use agave syrup in the dressing.
- Serve over cooked quinoa or rice for a heartier meal.
- Adjust the chili powder amount to control heat level.
