Grilled Shrimp Power Bowl with Eggs, Veggies & Fruit

Suggested Meal Time: Lunch, dinner, or post-workout meal.

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Ingredients

For the Grilled Shrimp

• 200g shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp chili flakes (optional)

• Salt & pepper, to taste

• 1 tsp lemon juice

For the Bowl

• 1 cup arugula or mixed greens

• 1 hard-boiled egg, halved

• 6–8 cucumber slices

• A handful of cherry tomatoes, halved

• A handful of blueberries

• 1/2 cup cooked corn kernels

Optional Dressing

Honey-Lemon Vinaigrette:

• 1 tbsp olive oil

• 1 tsp honey

• 1 tsp lemon juice

• Salt & pepper, to taste

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Instructions

1. Prepare the Shrimp

1. Pat shrimp dry.

2. Toss with olive oil, garlic powder, paprika, lemon juice, salt, pepper, and chili flakes.

3. Heat a pan or grill over medium-high heat.

4. Cook shrimp for 2–3 minutes per side, until pink, lightly charred, and glossy.

5. Remove from heat and set aside.

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2. Prepare the Bowl Ingredients

1. Boil the egg for 7–8 minutes for a jammy center; cool and slice.

2. Slice cucumber evenly.

3. Halve cherry tomatoes.

4. Prepare blueberries by rinsing and drying.

5. Warm or steam the corn if needed.

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3. Make the Dressing (Optional)

1. Whisk olive oil, honey, lemon juice, salt, and pepper until combined.

2. Taste and adjust sweetness or acidity.

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4. Assemble the Bowl

1. Start with a base of arugula or mixed greens.

2. Add grilled shrimp to one side.

3. Arrange egg slices, cucumbers, tomatoes, blueberries, and corn around the bowl in sections.

4. Drizzle dressing lightly over the top or serve on the side.

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Calories (Approx.)

• Shrimp: 150–170 kcal

• Egg: 70 kcal

• Veggies & greens: 60–80 kcal

• Blueberries: 40 kcal

• Dressing: 50–80 kcal
  Total: ~370–440 kcal per serving

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Who This Dish Is Good For

• Anyone wanting a clean, high-protein, low-calorie meal

• Gym-goers and people on balanced diets

• Students needing an easy, healthy lunch bowl

• Perfect for meal prep or summer meals

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Energy-Saving Tips

• Use pre-boiled eggs to cut prep time.

• Grill shrimp in batches for multiple bowls.

• Use canned corn to avoid boiling.