Description
This vibrant and healthy Colorful Shrimp & Veggie Bowl is packed with fresh, colorful vegetables and succulent shrimp. It’s a delightful combination of protein, fiber, and healthy fats, perfect for a quick lunch or dinner. Light, flavorful, and full of nutrients, it’s an easy dish that can be customized with your favorite veggies!
Ingredients
Scale
For the Shrimp:
- 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
For the Veggies:
- 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)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey or agave syrup
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For 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.
-
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.
-
Assemble the Veggie Bowl:
- In a large bowl or platter, arrange the prepared veggies: bell peppers, cucumber, tomatoes, carrots, avocado, red onion, and corn.
-
Make the Dressing:
- In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth and well combined.
-
Assemble the Bowl:
- Add the cooked shrimp to the top of the veggie mixture. Drizzle with the dressing and toss gently to combine.
-
Garnish and Serve:
- Garnish with fresh cilantro or parsley and a few lime wedges. Serve immediately, and enjoy!
Notes
- You can substitute the shrimp with grilled chicken or tofu for a different protein option.
- This bowl is easily customizable based on your favorite veggies or what you have available. Try adding roasted sweet potatoes, spinach, or kale for added nutrients!
- Leftovers can be stored in the fridge for 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Salad Bowl
- Method: Pan-frying, Tossing
- Cuisine: Mexican, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 140mg