When I want a light but satisfying meal that feels fresh, vibrant, and packed with flavor, I turn to this grilled shrimp bowl with avocado. It’s everything I crave in one bowl — juicy grilled shrimp, creamy avocado, crunchy veggies, and a simple, tangy dressing that ties it all together. This is my go-to recipe for summer dinners on the patio, but I also make it year-round whenever I need a healthy and flavorful meal that doesn’t feel boring.
Let me walk you through why this grilled shrimp bowl works so well and how I make it from start to finish.
Why This Recipe Works
This shrimp bowl hits every note: protein-packed, fresh, and balanced. Here’s why I love it:
- Quick and easy: The shrimp cook up in minutes, and everything else is simple to prep.
- Bright, fresh flavors: Lime juice, cilantro, and avocado make every bite taste fresh and zesty.
- Customizable: You can swap in your favorite grains, veggies, or dressings.
- Healthy but satisfying: Packed with lean protein, healthy fats, and tons of veggies.
- Perfect for meal prep: The components store well, and it’s easy to assemble bowls throughout the week.
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 minutes | Cook Time: 10 minutes)
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels (grilled or thawed if frozen)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
For the Dressing:
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
How I Make Grilled Shrimp Bowls with Avocado (Step-by-Step)
1. Marinate the Shrimp
I start by tossing the shrimp with olive oil, minced garlic, lime juice, chili powder, smoked paprika, salt, and pepper. I let them marinate for about 10-15 minutes while I prep the rest of the ingredients.
2. Prepare the Dressing
In a small bowl, I whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper. This dressing is light but flavorful and really brings the whole bowl together.
3. Grill the Shrimp
I heat a grill pan or outdoor grill over medium heat and grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred. They cook quickly, so I watch them closely to avoid overcooking.
4. Assemble the Bowls
I start with a scoop of rice in each bowl and then arrange the grilled shrimp, avocado slices, cherry tomatoes, corn, and red onion on top. I drizzle the lime dressing over everything and sprinkle with fresh cilantro.
5. Serve and Enjoy
I like to serve these bowls with extra lime wedges on the side and sometimes a dollop of sour cream or a sprinkle of crumbled feta if I’m feeling indulgent.
My Favorite Tips for Perfect Shrimp Bowls
- Don’t over-marinate the shrimp: 10-15 minutes is enough to infuse flavor without making the shrimp mushy.
- Use fresh lime juice: Bottled just doesn’t have the same brightness.
- Add spice if you like heat: A pinch of cayenne pepper or a drizzle of hot sauce is perfect for spice lovers.
- Grill the corn if you have time: Grilled corn adds a smoky, sweet flavor that’s worth the extra step.
- Make it low-carb: Swap out the rice for cauliflower rice or mixed greens.
What I Serve with Grilled Shrimp Bowls
These bowls are a complete meal on their own, but here’s what I like to serve alongside if I’m making a bigger spread:
- Tortilla chips with salsa or guacamole
- A light cucumber salad for extra crunch
- Fresh fruit like watermelon or pineapple for a sweet finish
- Iced tea or sparkling water with lime to sip alongside
FAQs (From My Kitchen to Yours)
Q: Can I use frozen shrimp?
A: Yes! Just thaw and pat dry before marinating.
Q: Can I cook the shrimp in a skillet instead of grilling?
A: Absolutely. A hot skillet works just as well and still gives a nice sear.
Q: How do I store leftovers?
A: Store each component separately in airtight containers for up to three days. Reheat the shrimp gently or enjoy cold.
Q: Can I make this dairy-free?
A: It already is! Just avoid adding cheese or sour cream if you serve those as toppings.
Why These Grilled Shrimp Bowls with Avocado Belong in Your Recipe Rotation
These shrimp bowls are the kind of meal that feels light and fresh but still satisfying. The combination of smoky grilled shrimp, creamy avocado, sweet corn, and bright lime dressing is a winner every time. Whether I’m making dinner on a busy weeknight or meal prepping for the week ahead, this recipe never fails me.
If you’re looking for a fresh, flavorful, and easy dinner idea, this grilled shrimp bowl is one to try. I promise it will become a favorite in your kitchen just like it has in mine.
My Favorite Grilled Shrimp and Avocado Bowl Recipe for Light, Delicious Meals
Ingredients
- 1 pound large shrimp
- 1 teaspoon chili powder
- 2 teaspoon smoked paprika
- 1 cup cherry tomatoes, halved
- 1 cup fresh corn kernels (grilled or thawed if frozen)
- 2 cup red onion, thinly sliced
- 4 cup fresh cilantro, chopped
- 1 teaspoon honey
- 2 teaspoon Dijon mustard
- 2 ripe avocados, diced
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with chili powder, smoked paprika, salt, and pepper.
- Grill the shrimp for about 2-3 minutes on each side or until they are opaque and cooked through.
- In a separate bowl, mix honey, Dijon mustard, and lime juice to create a dressing.
- In a large serving bowl, combine grilled shrimp, cherry tomatoes, corn, red onion, and cilantro.
- Drizzle the dressing over the salad and gently toss to combine.
- Add the diced avocados and toss lightly.
- Serve immediately with lime wedges.
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