Grilled Shrimp and Vegetable “Rice” Bowl

Grilled Shrimp and Vegetable "Rice" Bowl

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  • 1 lb large shrimp, peeled and deveined 12 oz
  • olive oil cooking spray
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp Celtic Sea Salt
  • 1/4 tsp black pepper
  • cayenne pepper, to taste


  • 2 cups red bell pepper, quartered lengthwise and seeded
  • 2 cups zucchini, quartered lengthwise
  • olive oil cooking spray
  • salt and pepper, to taste


  • 4 cups cauliflower rice
  • 1/4 cup fresh cilantro, coarsely chopped plus more for garnish
  • juice of 1 lime plus extra wedges for serving
  • salt and pepper, to taste
  • Greek yogurt, for serving


  • Gently pat shrimp dry with a paper towel and place them in a medium bowl. Spritz with cooking spray and add the onion powder, garlic powder, smoked paprika, 1/2 teaspoon salt, pepper and cayenne. Toss to evenly coat. Skewer shrimp onto pre-soaked wood or metal skewers. Set aside.
  • Spritz the bell pepper and zucchini. Season with 1/4 tsp salt and pepper.
  • 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.
  • Microwave cauliflower rice for 4 minutes. Stir in cilantro, lime juice, salt and pepper. Divide over four servings.
  • Dice the peppers and zucchini and divide over cauliflower rice and top with shrimp, yogurt and garnish with fresh cilantro and lime wedges.


1 serving = 4 oz protein, 2 cups vegetable
Try with other proteins like steak or chicken.
This recipe works well for meal prep.