Grilled Shrimp Bowl with Avocado Salsa offers a fresh, vibrant, and incredibly satisfying meal that’s perfect for a quick weeknight dinner or a healthy lunch. This recipe combines perfectly grilled, seasoned shrimp with a zesty, creamy avocado salsa, creating a harmonious blend of flavors and textures that’s both delicious and nutritious.
Key Ingredients for Grilled Shrimp Bowl with Avocado Salsa
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 2 ripe avocados, diced
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely diced (seeds removed for milder heat)
- Juice of 1 lime
- 1 cup cooked quinoa or rice (for serving)
- 1 cup mixed greens or chopped romaine lettuce (for serving)
- 1/2 cup cherry tomatoes, halved (for serving)
- 1/4 cup crumbled cotija cheese or feta cheese (optional, for serving)
How to Make Grilled Shrimp Bowl with Avocado Salsa
This Grilled Shrimp Bowl with Avocado Salsa is a celebration of fresh, simple ingredients coming together for a truly delightful meal. It’s wonderfully easy to prepare, making it a go-to for busy days. The vibrant flavors of the grilled shrimp perfectly complement the cool, creamy avocado salsa, offering a satisfying yet light experience. With a total preparation and cooking time of approximately 30 minutes, you can enjoy this wholesome goodness without a long wait.
Step-by-Step Instructions
- Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure the shrimp are evenly coated.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the seasoned shrimp on the hot grill or grill pan. Grill for 2-3 minutes per side, or until pink and opaque and just cooked through. Be careful not to overcook, as shrimp can become tough. Once cooked, remove the shrimp from the grill and set aside.
- Make the Avocado Salsa: While the shrimp is grilling, prepare the avocado salsa. In a separate medium bowl, gently combine the diced avocados, finely chopped red onion, chopped cilantro, diced jalapeño, and the juice of one lime. Season with salt and pepper to taste. Stir gently to avoid mashing the avocado too much; you want distinct pieces.
- Assemble the Bowls: To assemble the Grilled Shrimp Bowl with Avocado Salsa, start by placing a base of cooked quinoa or rice in each bowl. Top with a handful of mixed greens or chopped romaine lettuce.
- Add the Toppings: Arrange the grilled shrimp over the greens. Spoon a generous portion of the fresh avocado salsa over the shrimp and greens. Add the halved cherry tomatoes.
- Garnish and Serve: If desired, sprinkle with crumbled cotija or feta cheese. Serve immediately and enjoy the explosion of fresh flavors!
Why You’ll Love This Grilled Shrimp Bowl with Avocado Salsa
You’ll fall head over heels for this Grilled Shrimp Bowl with Avocado Salsa due to its incredible freshness and bright, lively flavors. The star of the show is undoubtedly the succulent grilled shrimp, perfectly seasoned and offering a delightful smoky char that pairs beautifully with the cool, creamy avocado salsa. Unlike a heavier, more complicated dish, this bowl is wonderfully light yet incredibly satisfying, making it a healthy and guilt-free indulgence that feels like a treat.
Making this vibrant bowl at home is also a smart way to save money compared to ordering in. You get to control the quality of your ingredients, ensuring a delicious and nutritious meal without the restaurant markup. The combination of tender shrimp, the vibrant crunch of fresh salsa, and the hearty base of quinoa or rice creates a symphony of textures and tastes. If you love the idea of a vibrant taco salad, imagine all those fantastic flavors in a perfectly balanced bowl – it’s that good! Don’t just dream about it; whip up this easy Grilled Shrimp Bowl with Avocado Salsa tonight and experience a taste of sunny goodness.
Storing and Reheating Tips
To store leftovers of your Grilled Shrimp Bowl with Avocado Salsa, it’s best to keep the components separate to maintain their optimal freshness and texture. Refrigerate the grilled shrimp and cooked quinoa or rice in airtight containers for up to 2-3 days. The avocado salsa is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day, with a piece of plastic wrap pressed directly onto the surface of the salsa to minimize browning. If you want to freeze components for future meals, you can freeze the cooked quinoa or rice for up to 2 months. The grilled shrimp can also be frozen, though the texture may be slightly softer upon thawing. The avocado salsa is not recommended for freezing.
To reheat, gently warm the shrimp and quinoa or rice in a skillet over medium heat or in the microwave until heated through. Assemble the bowl with fresh greens, halved cherry tomatoes, and a fresh batch of avocado salsa for the best flavor and texture.
Final Thoughts
This Grilled Shrimp Bowl with Avocado Salsa is a testament to how simple, fresh ingredients can create an incredibly delicious and satisfying meal. We encourage you to give this recipe a try at home; it’s a vibrant, healthy, and truly rewarding dish that’s sure to become a favorite.
Grilled Shrimp Bowl with Avocado Salsa
Ingredients
Equipment
Method
- In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Ensure the shrimp are evenly coated.1 pound large shrimp, peeled and deveined, 2 tablespoons olive oil, divided, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the seasoned shrimp on the hot grill or grill pan. Grill for 2-3 minutes per side, or until pink and opaque and just cooked through. Be careful not to overcook, as shrimp can become tough. Once cooked, remove the shrimp from the grill and set aside.
- While the shrimp is grilling, prepare the avocado salsa. In a separate medium bowl, gently combine the diced avocados, finely chopped red onion, chopped cilantro, diced jalapeño, and the juice of one lime. Season with salt and pepper to taste. Stir gently to avoid mashing the avocado too much; you want distinct pieces.2 ripe avocados, diced, 1/2 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 jalapeño, finely diced, 1 lime, salt and freshly ground black pepper
- To assemble the Grilled Shrimp Bowl with Avocado Salsa, start by placing a base of cooked quinoa or rice in each bowl. Top with a handful of mixed greens or chopped romaine lettuce.1 cup cooked quinoa or rice, 1 cup mixed greens or chopped romaine lettuce
- Arrange the grilled shrimp over the greens. Spoon a generous portion of the fresh avocado salsa over the shrimp and greens. Add the halved cherry tomatoes.1 pound large shrimp, peeled and deveined, 2 ripe avocados, diced, 1/2 cup cherry tomatoes, halved
- If desired, sprinkle with crumbled cotija or feta cheese. Serve immediately and enjoy the explosion of fresh flavors!1/4 cup crumbled cotija cheese or feta cheese