Easy Grilled Shrimp and Avocado Bowl Recipe
Easy Grilled Shrimp and Avocado Bowl. Crispy shrimp, creamy avocado, and fresh veggies. After making this many times, I discovered the trick to perfectly grilled shrimp every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Berry Oat Bars Recipe with Raspberry Preserves and Easy Strawberry Earthquake Cake Recipe for Dessert Lovers.
Why This Easy Grilled Shrimp and Avocado Bowl Recipe Is Pure Comfort
- Crispy, juicy shrimp
- Creamy, ripe avocado
- Fresh, crunchy veggies
- Better than takeout in 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 bag mixed greens
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
- Optional: Fresh cilantro
- Optional: Crumbled feta cheese
- Optional: Tortilla strips
📝 Ingredient Notes
- shrimp: Peel and devein if needed
- avocado: Ripe but firm
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
- Sharp Chef's Knife — Clean cuts for quick prep → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl Recipe
- Prepare Shrimp: Toss shrimp with olive oil, minced garlic, chili powder, cumin, salt, and pepper. Thread onto skewers.
- Grill Shrimp: Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and slightly charred.
- Prepare Veggies: Chop cherry tomatoes, cucumber, and red onion. Toss with lime juice, salt, and pepper.
- Assemble Bowls: Divide mixed greens, grilled shrimp, chopped veggies, and sliced avocado among bowls. Top with desired toppings.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl Recipe
- Tip: Soak skewers in water for 30 minutes before threading shrimp to prevent burning.
- Common mistake and fix: Overcooking shrimp can make them tough. Cook until they turn pink and slightly charred.
- Tip: Use ripe but firm avocados for best texture.
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 veggies and dressing up to 1 day ahead.
Freezing Easy Grilled Shrimp and Avocado Bowl Recipe
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeño to the veggie mix.
- Best substitution: Use chicken or tofu instead of shrimp for a protein swap.
- Make-ahead: Prepare veggies and dressing up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If shrimp are sticking to the grill, lightly oil the grill grates or use a grill pan.
Want to level up this recipe?
Instant Read Meat Thermometer — Ensures perfectly cooked shrimp every time → 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 bag mixed greens
Seasonings
- 1 tbsp olive oil
- 2 cloves garlic
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
Optional Toppings
- Fresh cilantro
- Crumbled feta cheese
- Tortilla strips
Instructions
- Prepare Shrimp: Toss shrimp with olive oil, minced garlic, chili powder, cumin, salt, and pepper. Thread onto skewers.
- Grill Shrimp: Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and slightly charred.
- Prepare Veggies: Chop cherry tomatoes, cucumber, and red onion. Toss with lime juice, salt, and pepper.
- Assemble Bowls: Divide mixed greens, grilled shrimp, chopped veggies, and sliced avocado among bowls. Top with desired toppings.
Notes
- Chef tip: For a spicy version, add diced jalapeño to the veggie mix.
- Best substitution: Use chicken or tofu instead of shrimp for a protein swap.
- Make-ahead: Prepare veggies and dressing up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If shrimp are sticking to the grill, lightly oil the grill grates or use a grill pan.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare veggies and dressing up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 20g
- Fiber: 8g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 200mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl Recipe FAQs
Prepare veggies and dressing up to 1 day ahead. Assemble bowls just before serving.
Overcooking can make shrimp tough. Cook until they turn pink and slightly charred.
Thaw frozen shrimp completely before using. Pat dry to prevent sogginess.
Yes, cook shrimp at 400°F for 5-7 minutes, shaking the basket halfway through.
Try my Easy Quick Lemon Vinaigrette for Fresh Salads (https://quickrecipes.gevav.com/easy-quick-lemon-vinaigrette/).
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!
