![- 1 pound large shrimp, deveined and shelled - 2 ripe avocados, sliced - 1 cup cooked quinoa (or brown rice) - 1 cup cherry tomatoes, halved - 1 cup corn (fresh, frozen, or roasted) - 1 bell pepper, diced - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients come together for a fresh and tasty meal. The shrimp bring a lovely flavor and protein to the bowl. The avocados add creaminess, while the quinoa provides a nice base. You can choose brown rice too, which is just as good. Cherry tomatoes and corn add sweetness and color. The diced bell pepper gives a nice crunch. For seasoning, olive oil and lime juice make the shrimp shine. Smoked paprika adds a great depth, and garlic powder gives it a kick. When you gather these items, you set the stage for a delicious dish. Be sure to check the quality of your shrimp. Fresh shrimp should smell clean and sweet, not fishy. For avocados, look for ones that yield slightly when you press them. You can find the full recipe in the article. Enjoy this colorful bowl that is not just good for you, but also easy to make! - In a bowl, mix 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, salt, and pepper. - Add 1 pound of shrimp, and toss them well to coat. - Let the shrimp marinate for about 15-20 minutes. This helps the shrimp soak up all the flavors. - Preheat your grill or grill pan to medium-high heat. - Lightly oil the grill grates to stop the shrimp from sticking. - If you use wooden skewers, soak them in water for 30 minutes. - Thread the shrimp onto skewers if you like. - Grill the shrimp for 2-3 minutes on each side. They should turn pink and be cooked through. - While grilling, cook 1 cup of quinoa or brown rice. - Get your serving bowls ready by placing the cooked quinoa or rice at the bottom. - On top of the quinoa, add sliced avocado, halved cherry tomatoes, corn, and diced bell pepper. - Once the shrimp are grilled, add them on top of the veggies. - Garnish the bowls with fresh cilantro. - Serve with lime wedges for an extra kick of flavor. For the full recipe, refer to the earlier section. Enjoy your fresh and tasty Grilled Shrimp Bowl with Avocado! When choosing shrimp, I always look for firm, clean, and fresh shrimp. Fresh shrimp should have a mild sea scent. Avoid shrimp that smell strong or have a slimy texture. Size matters for grilling. Large shrimp are great because they cook evenly and stay juicy. I prefer 16-20 count shrimp, which means you get around 16 to 20 shrimp per pound. This size is perfect for skewering and grilling. To make the best grilled shrimp bowl, you need ripe avocados. A ripe avocado feels slightly soft when you press it gently. Look for avocados with dark green skin. Once you have ripe avocados, slice them carefully. Cut the avocado in half and remove the pit. Then, use a knife to score the flesh in a grid pattern. Scoop out the slices with a spoon for a nice presentation. This method makes it easy to serve and enjoy. To make your grilled shrimp bowl even better, consider trying different marinades. You can use a mix of soy sauce, ginger, and garlic for a tasty twist. If you like heat, add jalapeños or chili powder to your shrimp marinade. These ingredients add an exciting kick that complements the shrimp and avocado. You can also sprinkle some fresh herbs like cilantro or parsley for extra flavor. Each bite will be a burst of deliciousness! For the full recipe, check out the detailed instructions above! {{image_2}} You can change the grain in your bowl for a new taste. Use brown rice instead of quinoa for a nuttier flavor. Farro is another great choice; it adds a chewy texture. If you want a low-carb meal, try cauliflower rice. It gives a light base and pairs well with shrimp. If you don't want shrimp, you can use chicken or fish. Chicken breast works well. Just grill it for about six to seven minutes per side. For a plant-based option, try tofu. Press it to remove water, then grill or sauté it until golden brown. Each protein has its own unique taste, and can be seasoned just like the shrimp. Get creative with toppings! You can add shredded cheese, fresh salsa, or even nuts for crunch. Some people love a drizzle of sauce on top. A cilantro-lime dressing adds fresh zest. For something smoky, BBQ sauce is a tasty choice. These extras make your bowl even more exciting! For the full recipe, check out the Grilled Shrimp Bowl with Avocado. After you make the grilled shrimp bowl, store leftovers in an airtight container. This keeps the shrimp and veggies fresh. You can refrigerate it for up to three days. Just remember to keep the avocado separate if you want it to stay green. When you're ready to eat, you can mix it all back together. If the shrimp looks dry, a splash of lime juice can help. You can freeze grilled shrimp, but it's best to skip the avocado. The texture changes when frozen. Place the shrimp in a freezer-safe bag, and remove as much air as you can. They will last for about three months. To thaw, place the shrimp in the fridge overnight. For quick reheating, a microwave works well. Just be careful not to overcook the shrimp again. To save time, prepare your ingredients in advance. You can marinate the shrimp a day early and store it in the fridge. Cook a large batch of quinoa or rice, and keep it in the fridge too. On busy days, just grab your prepped items. Assemble your bowl in just a few minutes. This way, you can enjoy a fresh and tasty meal without the fuss. For more ideas, check [Full Recipe]. To marinate shrimp, mix olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper. For best results, let the shrimp soak for about 15-20 minutes. This time lets the flavors seep in. Don't marinate too long; shrimp can become tough if left too long in acid. Yes, you can use frozen shrimp. Thaw the shrimp in the fridge overnight or under cold water for quick thawing. Once thawed, pat them dry before marinating. This step helps the marinade stick better. Try serving the grilled shrimp bowl with a fresh green salad or some roasted veggies. Coleslaw or a corn salad also works well. These sides add color and flavor. Shrimp are done when they turn pink and opaque. They should curl slightly but not be tight. This usually takes about 2-3 minutes per side on the grill. You can prepare some elements ahead. Cook the quinoa or rice and marinate the shrimp the night before. Store the components separately in the fridge. Assemble the bowl just before serving for the best taste. For the full recipe, check the earlier section. This post showed you how to make a tasty grilled shrimp bowl. You learned about the main and extra ingredients, along with seasonings that bring flavor. The step-by-step instructions made it easy to follow. I offered tips to help you choose the best shrimp and avocados. You can even vary the recipe with different grains or proteins. Lastly, there are ways to store leftovers or meal prep for the week. Enjoy creating your own bowl and experimenting with flavors!](https://tossedrecipes.com/wp-content/uploads/2025/05/c3e457fe-4d17-4ec3-b46f-7929c894fa37-300x300.webp)
Grilled Shrimp Bowl with Avocado
Discover the deliciousness of a Grilled Shrimp Bowl with Avocado, a perfect, healthy dish for any meal! This vibrant bowl combines succulent grilled shrimp, creamy avocado, and fresh veggies all on a base of quinoa or brown rice. With simple ingredients and easy steps, you'll have a satisfying meal ready in no time. Click through to explore this tasty recipe and elevate your cooking game!