Grilled Shrimp and Vegetable Bowl

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Grilled Shrimp and Vegetable Bowl
Recipe type: Phase I, FasTrac, Sure & Steady, Phase II
Serves: 4
  • 32 (12 oz) large peeled and deveined shrimp
  • 2 teaspoons olive oil/ Spritz or MCT Oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon xylitol
  • 1 teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • Pinch cayenne pepper (or more, to taste)
  • Olive oil spray
  • 1 (7 oz) zucchini, quartered lengthwise
  • 1 medium red bell pepper, halved, seeds and membrane removed
  • 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, xylitol, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
  2. Lightly spray the bell pepper and zucchini with olive oil spray and use your hands to evenly coat. Season with ¼ 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 in medium bowl with the peppers and zucchini and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat. Divide shrimp and salad among 4 plates and serve.


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