Easy Grilled Shrimp and Avocado Bowl Recipe
Easy Grilled Shrimp and Avocado Bowl is the perfect quick lunch or dinner. After making this many times, I’ve discovered the trick to perfectly crispy shrimp every time. The fresh avocado and veggies make this bowl irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken Recipe with Sweet and Spicy Flavor and Creamy Peach Protein Shake for Quick Summer Breakfast.
Why This Easy Grilled Shrimp and Avocado Bowl Recipe Is Pure Comfort
- Crispy shrimp with a delicious garlic and chili seasoning
- Creamy avocado and fresh veggies for a light and healthy meal
- Better than takeout and ready in just 20 minutes
What You'll Need for Easy Grilled Shrimp and Avocado Bowl Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb shrimp
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red onion
- 1 lemon
- 2 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- shrimp: Peel and devein if needed
- avocado: Ripe but firm for best texture
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect shrimp → See on Amazon
- Avocado slicer — Easy and safe avocado cutting → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl Recipe
- Prepare shrimp: Toss shrimp with minced garlic, chili powder, paprika, salt, and pepper. Heat olive oil in a skillet and cook shrimp for 2-3 minutes per side.
- Prepare veggies: Dice cucumber, cherry tomatoes, and red onion. Slice avocado and squeeze lemon juice over it to prevent browning.
- Assemble bowls: Divide cooked shrimp, avocado, and veggies among bowls. Drizzle with olive oil and lemon juice. Add optional toppings as desired.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl Recipe
- Common mistake and fix: Overcooking shrimp can make it tough. To prevent this, cook shrimp in a single layer and avoid overcrowding the pan.
- Pro tip: For extra flavor, marinate shrimp in olive oil, garlic, and spices for 15 minutes before cooking.
- Pro tip: To keep avocado from browning, squeeze lemon juice over it immediately after slicing.
Storing & Reheating Easy Grilled Shrimp and Avocado Bowl Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Prepare shrimp and veggies up to 1 day ahead
Freezing Easy Grilled Shrimp and Avocado Bowl Recipe
Not recommended for this dish
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a spicier bowl, add diced jalapeño to the veggies.
- Best substitution: Replace shrimp with chicken or tofu for a different protein option.
- Make-ahead: Cook shrimp and prepare veggies in advance, but assemble bowls just before serving.
- Scaling: This recipe easily doubles or triples for meal prep or entertaining.
- Troubleshooting: If shrimp are sticking to the pan, add more oil or use a non-stick skillet.
Want to level up this recipe?
High-quality shrimp tongs — Easy and safe shrimp handling for even cooking → Check price on Amazon
Easy Grilled Shrimp and Avocado Bowl Recipe
Ingredients
Main Ingredients
- 1 lb shrimp
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red onion
- 1 lemon
Seasonings
- 2 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil
Optional Toppings
- Fresh cilantro
- Lime wedges
- Crumbled feta cheese
Instructions
- Prepare shrimp: Toss shrimp with minced garlic, chili powder, paprika, salt, and pepper. Heat olive oil in a skillet and cook shrimp for 2-3 minutes per side.
- Prepare veggies: Dice cucumber, cherry tomatoes, and red onion. Slice avocado and squeeze lemon juice over it to prevent browning.
- Assemble bowls: Divide cooked shrimp, avocado, and veggies among bowls. Drizzle with olive oil and lemon juice. Add optional toppings as desired.
Notes
- Chef tip: For a spicier bowl, add diced jalapeño to the veggies.
- Best substitution: Replace shrimp with chicken or tofu for a different protein option.
- Make-ahead: Cook shrimp and prepare veggies in advance, but assemble bowls just before serving.
- Scaling: This recipe easily doubles or triples for meal prep or entertaining.
- Troubleshooting: If shrimp are sticking to the pan, add more oil or use a non-stick skillet.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Not recommended for this dish
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Prepare shrimp and veggies up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 20g
- Fiber: 7g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 210mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl Recipe FAQs
Prepare shrimp and veggies up to 1 day ahead, but assemble bowls just before serving.
Overcooking can make shrimp tough. Cook in a single layer and avoid overcrowding the pan.
Not recommended for this dish due to the avocado and fresh veggies.
Yes, cook shrimp at 400°F for 5-7 minutes, shaking the basket halfway through.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Grilled Shrimp and Avocado Bowl Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
