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Grilled Shrimp Bowl with Avocado Salsa

Grilled Shrimp Bowl with Avocado Salsa

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • 1 lime juice of
  • 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)

Equipment

  • Grill or Grill Pan
  • Medium Bowl
  • Airtight container

Method
 

  1. 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
  2. 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.
  3. 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
  4. 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
  5. 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
  6. 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

Notes

Best enjoyed fresh. Leftovers can be stored with components separate for optimal texture.