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Easy Grilled Shrimp and Veggie Bowl

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
  • 379 per 1 serving


  • 1 1/2 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon smoked paprika
  • 3 tablespoons olive oil
  • 1 tablespoon bottled or canned lemon juice
  • 1 pound uncooked large wild shrimp, peeled and deveined
  • 1 zucchini, sliced
  • 1 tomato, cut into wedges
  • 1 red onion, cut in quarters
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup cooked quinoa
  • 2 cups arugula
  • 1 avocado, sliced


  • Step 1

    Create shrimp marinade. In a large bowl, whisk together broth, first amount of black pepper, cumin, oregano, smoked paprika, olive oil, and lemon juice. Add shrimp to bowl, cover, and refrigerate for 20 minutes to marinate. 

  • Step 2

    Preheat grill to medium heat and place a vegetable grill basket over direct heat. Spray grill basket with nonstick cooking spray. Add sliced zucchini, tomatoes, red onion, and bell peppers to hot grill basket. Sprinkle with sea salt and second amount of black pepper. Grill vegetables for 10-15 minutes, stirring every 45 minutes. 

  • Step 3

    While vegetables cook, grill shrimp. Remove shrimp from marinade and discard marinade.  Place marinated shrimp on medium high heat grill sprayed with cooking spray. Grill for 2-3 minutes per side, or until cooked throughout. Create bowls: divide cooked quinoa, arugula, grilled vegetables, and grilled shrimp among 4 bowls. Add avocado and drizzle with your choice of dressing. Enjoy!

Calories 379
Total Fat 19 g
Sat. Fat 2.7 g
Trans Fat 0 g
Cholesterol 161 mg
Sodium 456 mg
Total Carb 24 g
Dietary Fiber 7 g
Sugar 6 g
Protein 28 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 10 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.