Easy Grilled Shrimp and Avocado Bowl
Easy Grilled Shrimp and Avocado Bowl — crispy shrimp, creamy avocado, and fresh veggies in a quick, healthy meal. After making this many times, I’ve perfected the crispy shrimp technique. The fresh, creamy avocado makes this bowl irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Sea Bass with Olives and Cherry Tomatoes and Easy Sugar Free Blueberry Syrup for Italian Cream Soda.
Why This Easy Grilled Shrimp and Avocado Bowl Is Pure Comfort
- Crispy shrimp with a tender interior
- Creamy avocado for a satisfying bite
- Fresh veggies for a light, healthy meal
- Better than takeout and ready in 20 minutes
What You'll Need for Easy Grilled Shrimp and Avocado Bowl
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 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Crumbled feta or cotija cheese
📝 Ingredient Notes
- shrimp: Peel and devein if needed
- avocados: Ripe but firm to the touch
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect shrimp → See on Amazon
- Sharp kitchen knife — Easy avocado cutting → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl
- Prepare shrimp: Toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Thread onto skewers if desired.
- Grill shrimp: Grill for 2-3 minutes per side until crispy and cooked through.
- Prepare veggies: Chop cherry tomatoes, cucumber, and red onion. Dice avocado and toss with lime juice to prevent browning.
- Assemble bowls: Divide shrimp, veggies, and avocado among bowls. Top with optional toppings as desired.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl
- Common mistake and fix: Overcooking shrimp can make them tough. To prevent this, use an instant-read thermometer to check for an internal temperature of 145°F (63°C).
- Pro tip: For extra crispy shrimp, pat them dry before seasoning and grilling.
- Pro tip: To make ahead, grill and chop veggies up to one day in advance. Store separately and assemble bowls just before serving.
Storing & Reheating Easy Grilled Shrimp and Avocado Bowl
Short-Term Storage
Store in an airtight container in the fridge. Store leftover shrimp and veggies separately in the fridge for up to 3 days. Make-ahead tip: Veggies can be chopped up to one day in advance.
Freezing Easy Grilled Shrimp and Avocado Bowl
Not recommended for shrimp or avocado.
How to Reheat Without Drying It Out
Oven: Reheat shrimp in a 350°F (180°C) oven for 5-7 minutes. Microwave: Reheat veggies in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the shrimp seasoning.
- Best substitution: Chicken or tofu can be used in place of shrimp for a different protein option.
- Make-ahead: Veggies can be chopped up to one day in advance. Store separately and assemble bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If shrimp are sticking to the grill, make sure to oil the grill grates before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures perfectly cooked shrimp every time → Check price on Amazon
Easy Grilled Shrimp and Avocado Bowl
Ingredients
Main Ingredients
- 1 lb shrimp
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red onion
Seasonings
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Juice of 1 lime
Optional Toppings
- Fresh cilantro
- Lime wedges
- Crumbled feta or cotija cheese
Instructions
- Prepare shrimp: Toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Thread onto skewers if desired.
- Grill shrimp: Grill for 2-3 minutes per side until crispy and cooked through.
- Prepare veggies: Chop cherry tomatoes, cucumber, and red onion. Dice avocado and toss with lime juice to prevent browning.
- Assemble bowls: Divide shrimp, veggies, and avocado among bowls. Top with optional toppings as desired.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper to the shrimp seasoning.
- Best substitution: Chicken or tofu can be used in place of shrimp for a different protein option.
- Make-ahead: Veggies can be chopped up to one day in advance. Store separately and assemble bowls just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If shrimp are sticking to the grill, make sure to oil the grill grates before cooking.
Storage
- Fridge: Store leftover shrimp and veggies separately in the fridge for up to 3 days.
- Freezer: Not recommended for shrimp or avocado.
- Oven reheat: Reheat shrimp in a 350°F (180°C) oven for 5-7 minutes.
- Microwave reheat: Reheat veggies in the microwave for 1-2 minutes.
- Make ahead: Veggies can be chopped up to one day in advance.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 18g
- Carbs: 20g
- Fiber: 8g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 210mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl FAQs
Yes, veggies can be chopped up to one day in advance. Store separately and assemble bowls just before serving.
Overcooking can make shrimp tough. Use an instant-read thermometer to check for an internal temperature of 145°F (63°C).
Yes, just make sure to thaw them completely before cooking.
Chicken or tofu can be used in place of shrimp for a different protein option.
Toss diced avocado with lime juice to prevent browning.
A Warm Final Note
I can’t wait for you to try Easy Grilled Shrimp and Avocado Bowl 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!
