Easy Grilled Shrimp and Avocado Bowl Recipe
Easy Grilled Shrimp and Avocado Bowl — crispy, juicy shrimp and creamy avocado in a light, fresh summer bowl. After making this many times, I’ve perfected the seasoning for maximum flavor. The fresh avocado and bright herbs make this bowl irresistible. Try it with my Easy Raspberry Passionfruit Tequila Sour Cocktail for a perfect summer meal. Jump to recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southern Peas and Dumplings Recipe and Easy Sugar Free Blueberry Syrup for Italian Cream Soda.
Why This Easy Grilled Shrimp and Avocado Bowl Recipe Is Pure Comfort
- Light and fresh summer meal
- Crispy, juicy shrimp every time
- Creamy avocado and bright herbs
- Better than takeout and so easy!
What You'll Need for Easy Grilled Shrimp and Avocado Bowl Recipe
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
- Chili powder
- Cumin
- Garlic powder
- Salt
- Lime juice
- Olive oil
- Cilantro
- Jalapeño
- Optional: Crumbled feta
- Optional: Sliced radishes
- Optional: Tortilla strips
📝 Ingredient Notes
- shrimp: Peel and devein if needed
- avocados: Ripe but firm for best texture
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
- High-Quality Shrimp Tongs — Prevents shrimp from overcooking → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl Recipe
- Prepare Shrimp: Toss shrimp with chili powder, cumin, garlic powder, salt, and olive oil. Grill for 2-3 minutes per side.
- Prepare Vegetables: Chop cucumber, red onion, and jalapeño. Halve cherry tomatoes. Dice avocado and mix with lime juice, salt, and pepper.
- Assemble Bowl: Divide shrimp, avocado, and vegetables among bowls. Top with cilantro, optional toppings, and serve.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl Recipe
- : Don't overcook the shrimp. They'll continue to cook from residual heat.
- Common mistake and fix: If shrimp are overcooked, use less heat or reduce cooking time.
- : For a spicy version, add diced jalapeño to the avocado mixture.
- : Make this a meal prep by storing each component separately and assembling as needed.
Storing & Reheating Easy Grilled Shrimp and Avocado Bowl Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare shrimp and vegetables up to a day ahead.
Freezing Easy Grilled Shrimp and Avocado Bowl Recipe
Not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: Use a cast iron skillet for even heat and perfect searing.
- Best substitution: Substitute chicken or tofu for the shrimp.
- Make-ahead: Prepare shrimp and vegetables up to a day ahead.
- Scaling: This recipe is easily scalable. Just adjust the ingredient quantities.
- Troubleshooting: If shrimp are overcooked, use less heat or reduce cooking time.
Want to level up this recipe?
High-Quality Shrimp Tongs — Prevents shrimp from overcooking, pays for itself vs takeout → Check price on Amazon
Easy Grilled Shrimp and Avocado Bowl Recipe
Ingredients
Main Ingredients
- 1 lb shrimp
- 2 ripe avocados
- 1 pint cherry tomatoes
- 1 cucumber
- 1 red onion
Seasonings
- Chili powder
- Cumin
- Garlic powder
- Salt
- Lime juice
- Olive oil
- Cilantro
- Jalapeño
Optional Toppings
- Crumbled feta
- Sliced radishes
- Tortilla strips
Instructions
- Prepare Shrimp: Toss shrimp with chili powder, cumin, garlic powder, salt, and olive oil. Grill for 2-3 minutes per side.
- Prepare Vegetables: Chop cucumber, red onion, and jalapeño. Halve cherry tomatoes. Dice avocado and mix with lime juice, salt, and pepper.
- Assemble Bowl: Divide shrimp, avocado, and vegetables among bowls. Top with cilantro, optional toppings, and serve.
Notes
- Chef tip: Use a cast iron skillet for even heat and perfect searing.
- Best substitution: Substitute chicken or tofu for the shrimp.
- Make-ahead: Prepare shrimp and vegetables up to a day ahead.
- Scaling: This recipe is easily scalable. Just adjust the ingredient quantities.
- Troubleshooting: If shrimp are overcooked, use less heat or reduce cooking time.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: Prepare shrimp and vegetables up to a day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbs: 20g
- Fiber: 6g
- Sugar: 6g
- Sodium: 900mg
- Cholesterol: 200mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl Recipe FAQs
Prepare shrimp and vegetables up to a day ahead. Assemble just before serving.
Overcooking is the most common reason. Use less heat or reduce cooking time.
Thaw and pat dry frozen shrimp before cooking. It may take a bit longer to cook.
Yes, cook shrimp at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through.
Store leftovers in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Easy Grilled Shrimp and Avocado Bowl Recipe 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!
