![For the Grilled Shrimp Bowl, you will need: - 1 pound large shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 cup baby spinach - 2 tablespoons olive oil - 1 tablespoon lime juice - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro for garnish You can also use optional garnishes and seasonings like sliced jalapeños or a dash of hot sauce if you prefer a kick. Each serving of this bowl contains approximately: - Calories: 450 - Protein: 25 grams - Fats: 20 grams - Carbohydrates: 45 grams This meal is filling and packed with nutrients. The shrimp adds lean protein, while avocados provide healthy fats. To make this dish, you'll need some basic tools: - Mixing bowl for marinating shrimp - Grill or grill pan for cooking - Large serving bowl for assembling the dish - Knife and cutting board for chopping ingredients For grilling, a gas or charcoal grill works best. If you prefer indoors, a grill pan is a great alternative. Make sure it’s preheated to get perfect grill marks on your shrimp. For the complete recipe, check out the [Full Recipe]. Start by marinating the shrimp. In a bowl, mix the shrimp with olive oil, lime juice, smoked paprika, garlic powder, salt, and pepper. Make sure the shrimp is well-coated. This mix adds great flavor. For the best shrimp texture, choose fresh or thawed shrimp. If shrimp is frozen, let it thaw in the fridge overnight. Next, preheat your grill or grill pan over medium-high heat. A hot grill helps create a nice sear. Once hot, grill the shrimp for about 2-3 minutes per side. Look for the shrimp to turn pink and opaque. Don't overcrowd the grill; give each shrimp space to cook evenly. Now it's time to put everything together. Start by layering cooked quinoa in a large bowl as the base. Add fresh baby spinach on top, followed by the grilled shrimp. Then, layer diced avocado, halved cherry tomatoes, and finely chopped red onion. To finish, drizzle with a bit more lime juice and sprinkle salt and pepper. When you toss the ingredients, do it gently. You want to mix them without crushing the avocados. This keeps your bowl fresh and colorful. Enjoy your Grilled Shrimp Bowl with Avocado! For more details, check the Full Recipe. When you choose avocados, look for a few key signs. They should feel firm but give slightly when you press them. If they are hard, they are not ripe yet. If they feel mushy, they are overripe. To keep avocados fresh, store them in a cool place or the fridge once ripe. If you cut an avocado, sprinkle lime juice on the flesh. This helps prevent browning. Wrap it tightly in plastic wrap or store it in an airtight container. Grilling shrimp takes just a few minutes. Cook them over medium-high heat for about 2-3 minutes per side. They are ready when they turn pink and opaque. Adjust the seasoning to match your taste. You can add more spices or herbs. If you prefer a milder flavor, reduce the seasoning. To boost the taste, try different herbs and spices. Fresh cilantro and parsley add brightness. You can also use cumin or chili powder for a warm, savory note. If you like heat, add a few drops of hot sauce or a pinch of cayenne pepper. This will give your bowl an extra kick that pairs well with the shrimp and avocado. For the full recipe, check the earlier section. Enjoy your cooking! {{image_2}} You can swap shrimp with chicken or tofu. Both work well in this bowl. If you choose chicken, cut it into small pieces. Cook it until it’s no longer pink, about 6-8 minutes on the grill. For tofu, press it first to remove excess water. Then, grill it for about 4-5 minutes on each side. Adjust the cooking times to ensure your proteins are safe and tasty. To make this dish vegan, skip the shrimp. Use chickpeas or tempeh instead. Both add great texture and flavor. You can also add more toppings like diced bell peppers or shredded carrots. These will enhance the bowl and keep it colorful and fun. Try adding a drizzle of tahini or a sprinkle of nutritional yeast for an extra boost. Focus on fresh, seasonal veggies and fruits. In spring, add asparagus or snap peas. In summer, use zucchini or corn. In fall, try roasted sweet potatoes or apples. Adjust the recipe based on what’s available at your local market. This keeps your dish fresh and exciting. Whenever you can, use what’s in season for the best taste. For the full recipe, check out the steps to create this delightful grilled shrimp bowl with avocado. To keep your grilled shrimp bowl fresh, store it in an airtight container. Place it in the fridge right after serving. This helps prevent bacteria growth. The shrimp and veggies stay good for about two days. If you want to keep it longer, you can freeze it. Just ensure the shrimp are cool before freezing. You can freeze it for up to three months. When you want to enjoy your leftovers, reheat them gently. The best way is to use a microwave. Heat it on medium power for about one to two minutes. Stir halfway through to ensure even heating. You can also use a skillet on low heat. This helps maintain the shrimp's texture. Avoid high heat, as it can make the shrimp tough. You can make this bowl ahead of time for busy weeknights. Cook a large batch of quinoa and shrimp. Store them separately in the fridge. When you need a meal, combine them with fresh veggies. Portion them into grab-and-go containers for easy lunches or dinners. This way, you have a delicious meal ready in minutes. For the freshest taste, add avocado just before eating. You can find the full recipe above to guide your prep. Yes, you can make this recipe ahead of time. Here are some tips for meal prepping: - Cook the shrimp and store it in an airtight container. It stays good for up to three days. - Prepare the quinoa and keep it in the fridge. It will last for about five days. - Chop the veggies and avocados just before serving. This helps keep them fresh. - You can mix everything in a bowl when you are ready to eat. This keeps flavors bright and tasty. If you need a substitute for quinoa, try these options: - Rice: Brown or white rice works well. - Farro: This grain has a nice chewy texture. - Couscous: This is quick to cook and very light. - Cauliflower rice: A great low-carb option for gluten-free diets. Make sure to adjust cooking times based on the grain you choose. You can tell when shrimp is cooked by these signs: - The shrimp turns pink when cooked. - It becomes opaque and firm to the touch. - Cook shrimp for 2-3 minutes on each side. To avoid overcooking, watch carefully. Overcooked shrimp can become rubbery and tough. Enjoy your perfectly grilled shrimp! For the full recipe, check out the Grilled Shrimp Bowl with Avocado. In this post, we explored how to create a delicious Grilled Shrimp Bowl, covering ingredients, cooking techniques, and tips for preparation. You learned about essential tools, nutritional details, and variations to suit your taste. Whether you stick to the classic recipe or try something new, the right ingredients and techniques make all the difference. Enjoy this meal with friends or as a quick weeknight treat. Keep experimenting, and make it your own!](https://grilledflavors.com/wp-content/uploads/2025/05/e598616a-651f-4765-9fd3-868d766f644c-300x300.webp)
- Grilled Shrimp Bowl with Avocado
Experience a burst of flavor with this Grilled Shrimp Bowl with Avocado! Packed with protein and healthy fats, this vibrant recipe features succulent grilled shrimp, creamy avocado, and a base of nutritious quinoa. It’s perfect for a fresh lunch or a light dinner. Ready in just 20 minutes, it's easy to make and deliciously satisfying. Click through for the full recipe and elevate your meal prep game today!