Ingredients
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32
-
2
-
1
-
1
-
-
1
-
1
-
-
-
-
1
-
1
-
4
-
4
-
Directions
Grilled shrimp, corn, peppers and zucchini topped with fresh avocado and lime juice an easy light salad youll want to make all summer long. More shrimp recipes I love are Lemon-Chili Shrimp Avocado Quinoa Bowl, Buffalo Shrimp Lettuce Wraps, and Mexican Shrimp Diablo.,If you were watching my Instagram stories yesterday, you might recognize this salad I made for lunch. I cooked this on my outdoor grill, but this can also be made on an indoor grill pan (affiliate link). Served warm, I simply drizzle this with a little lime juice on top, but balsamic would also be a delicious alternative.,,Zesty Lime Shrimp and Avocado Salad,Pineapple Shrimp Fried Rice,Air Fryer Cajun Shrimp,Shrimp Scampi with Broccoli Orzo,Honey Garlic Shrimp
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Steps
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1
Done
|
Lightly Spray the Bell Pepper, Zucchini and Corn With Olive Oil Spray and Use Your Hands to Evenly Coat Season With 1/4 Tsp Salt and Pepper |
|
2
Done
|
Over Medium-High Heat, Grill the Corn Cobs, Bell Pepper Halves and Zucchini For 4 Minutes. Using Long Metal Tongs, Carefully Turn the Corn Cobs, 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. |
|
3
Done
|
Place Corn Cobs on a Cutting Board and Carefully Cut Off the Kernels from the Cob. Dice the Peppers and Zucchini. Place the Kernels in a Medium Bowl With the Peppers, Zucchini, Avocado and Lime Juice. Add Teaspoon Salt and Pepper, to Taste. Toss to Evenly Coat. Divide Shrimp and Salad Among 4 Plates and Serve. |
