Easy Grilled Shrimp and Veggie Bowl
Light up the BBQ! Shrimp is on the menu, and this time it’s marinated in a savoury ingredients and grilled to completely redefine summer barbeque season.
Ingredients
Serves
2 servings- 1 1 cup cup large wild shrimp peeled and deveined
- 1.5 1.5 cup cup Pacific Foods® Chicken Bone Broth Unsalted
- 0.5 0.5 tsp tsp black pepper
- 0.5 0.5 tsp tsp cumin
- 0.5 0.5 tsp tsp oregano
- 0.5 0.5 tsp tsp smoked paprika
- 3 3 tbsp tbsp olive oil
- 1 1 tbsp tbsp lemon juice
- 1 1 zucchini sliced lengthwise
- 1 1 pound pound tomatoes sliced in half
- 1 1 red onion quartered
- 1 1 red bell pepper chopped
- 1 1 orange bell pepper chopped
- 0.5 0.5 tsp tsp sea salt
- 1 1 cup cup quinoa cooked
- 2 2 cup cup arugula
- 1 1 avocado sliced
Chicken Bone Broth UnsaltedInstructions
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Create shrimp marinade. In a large bowl, whisk together Pacific Foods® Chicken Bone Broth, black pepper, cumin, oregano, smoked paprika, olive oil, and lemon juice. Add shrimp to bowl, cover, and refrigerate for 20 minutes to marinate.
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Preheat grill to medium heat and place a vegetable grill basket over direct heat. Spray grill basket with non-stick cooking spray.
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Add sliced zucchini, tomatoes, red onion, and bell peppers to hot grill basket. Sprinkle with sea salt and pepper.
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Grill vegetables for 10-15 minutes, stirring every 4-5 minutes.
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While vegetables cook, grill shrimp.
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Place marinated shrimp on medium-high heat grill sprayed with cooking spray. Grill for 2-3 minutes per side, or until cooked throughout.
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Create bowls: divide cooked quinoa, arugula, grilled vegetables, and grilled shrimp between two bowls. Add avocado and drizzle with your choice of dressing. Enjoy!
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