Description
This Grilled Shrimp Bowl with Avocado is a perfect balance of fresh flavors and protein-packed goodness. It features smoky grilled shrimp, creamy avocado, and crisp veggies, topped with a zesty dressing. This healthy, gluten-free meal is ideal for a quick weeknight dinner or a nutritious lunch.
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper, to taste
2 cups cooked quinoa or rice (optional)
1 avocado, sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1 small red onion, thinly sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
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Preheat your grill or grill pan over medium-high heat.
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In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
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Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
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While the shrimp are grilling, prepare your quinoa or rice (if desired). Place the cooked quinoa or rice at the base of each bowl.
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Arrange the grilled shrimp on top of the quinoa or rice, and layer with avocado slices, cherry tomatoes, cucumber, and red onion.
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Garnish with fresh cilantro and serve with lime wedges on the side.
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Drizzle with your favorite dressing (lime vinaigrette or cilantro-lime dressing works wonderfully) and enjoy!
Notes
- Tip: Add a spicy kick by incorporating jalapeños or drizzling sriracha sauce.
- Storage: Store leftover shrimp and veggies in an airtight container in the fridge for up to 2 days. Keep the avocado separate to avoid browning.
- Reheating: Gently warm the shrimp and quinoa or rice before serving. Add fresh avocado just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American
