Spicy Shrimp Veggie Bowl (Print)

A colorful mix of summer treats with ancho-lime soaked shrimp, flame-kissed corn, buttery avocado, and crumbly queso fresco.

# Ingredients:

→ Salad Items

01 - 2 fresh corn cobs, silk and husks taken off
02 - 6 to 8 cups torn butter lettuce or green leaf lettuce
03 - 1 diced avocado
04 - 1 pound peeled, deveined, raw jumbo shrimp
05 - 4 ounces crumbled queso fresco cheese
06 - A large beefsteak or Roma tomato, cut into pieces
07 - 1 can (15 oz) of black beans, drained and rinsed
08 - Chopped cilantro for adding at the end (optional)
09 - Ground black pepper and sea salt to your taste

→ Shrimp Marinade

10 - 1 teaspoon lime zest, freshly grated
11 - 4 crushed cloves of garlic
12 - 1½ tablespoons chopped thyme leaves
13 - ¼ cup olive oil
14 - 1½ tablespoons ancho chili powder

→ Extras

15 - Wooden skewers soaked in water for at least half an hour

# Steps:

01 - Combine olive oil, minced garlic, finely chopped thyme, freshly grated lime skin, and chili powder in a medium bowl. Stir until it's all blended into a zesty, smoky, spiced mixture to coat the shrimp.
02 - Dry the shrimp completely with paper towels. Thread them onto the soaked skewers, leaving gaps so they cook evenly. Coat the shrimp with the marinade and sprinkle with salt and pepper. Let it sit for at least 15-30 minutes while getting the other items ready.
03 - Rub a bit of olive oil over the corn and lightly season with salt. Heat the grill to medium and oil the grates. Place the corn on the grill and turn every few minutes, about 14-16 minutes total, until it's just tender and lightly charred. Once cooled, cut the kernels off.
04 - Crank up the heat on the grill to high. Lay the shrimp skewers on the hot grill, cooking for about 1.5-2 minutes per side. They should be pink, opaque, and slightly charred. Pull them off the heat and set aside.
05 - In a big serving bowl, mix lettuce, tomatoes, and black beans. Add in the corn kernels, chunks of avocado, and queso fresco crumbles.
06 - Lay the grilled shrimp on top of the salad—leave them on the skewers if you're feeling fancy or take them off. Toss in some cilantro if you'd like, and enjoy it right away with a tasty dressing like citrus vinaigrette or lime-and-cilantro dressing.

# Additional Notes:

01 - Swap out the shrimp for tofu, grilled chicken, or turkey for a protein twist.
02 - Get the marinade, corn, and salad bits sorted earlier, then assemble just before eating.
03 - Spice it up a notch with jalapeños or a touch of cayenne.
04 - Keep the avocado fresh by tossing it with some lime juice.
05 - Experiment with cheeses like cheddar, feta, or goat cheese for a flavor spin.
06 - Serve it with fluffy tortillas, rice, or fresh salsa for a hearty meal.
07 - A honey-lime or lime and cilantro dressing perfectly ties everything together.

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