Grilled Shrimp & Vegetable Bowl


  • 32 (12 oz) wild shrimp, peeled and deveined
  • 2 teaspoons high-quality olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon coconut sugar
  • 1 teaspoon Himalayan pink salt, divided
  • Freshly ground black pepper, to taste
  • Pinch cayenne pepper (or more, to taste)
  • Coconut oil
  • 1 (7 oz) zucchini, quartered lengthwise
  • 1 medium red bell pepper, halved, seeds and membrane removed
  • 4 ounces Hass avocado (1 small), diced
  • Juice from ½ a lime


  1. Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, coconut sugar, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
  2. Rub the bell pepper and zucchini with coconut oil and use your hands to evenly coat. Season with 1/4 tsp salt and pepper.
  3. Over medium-high heat, grill the bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the peppers and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes. Remove everything from the grill at the same time.
  4. Dice the peppers and zucchini. Place the peppers, zucchini, avocado and lime juice in a medium bowl. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.
  5. Serve over bed of raw spinach or steamed kale. (Optional)