Easy Grilled Shrimp and Avocado Bowl Recipe

Easy Grilled Shrimp and Avocado Bowl is the perfect 20-minute restaurant-style meal you can make at home. After making this many times, I discovered the trick to perfectly crispy shrimp every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Fresh Green Bean and Tomato Salad with Tangy Vinaigrette and Easy Meal Prep Farro Salad with Roasted Summer Vegetables.

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, peeled and deveined
• 2 ripe avocados
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped (optional)
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• Juice of 1 lime
• Optional: Crumbled feta or cotija cheese
• Optional: Tortilla strips or crushed tortilla chips
• Optional: Sliced radishes
• Optional: Diced mango or pineapple

How to Make Easy Grilled Shrimp and Avocado Bowl Recipe

1. Prepare Shrimp: In a bowl, combine shrimp, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
2. Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side, until crispy and cooked through. Remove from heat and set aside.
3. Prepare Avocado: In a bowl, mash avocado with honey or maple syrup, lime juice, salt, and black pepper. Add more lime juice or salt to taste.
4. Assemble Bowls: Divide cooked shrimp, avocado mixture, cherry tomatoes, red onion, jalapeño (if using), and cilantro among bowls. Serve with lime wedges and desired toppings.

Storing & Reheating Easy Grilled Shrimp and Avocado Bowl Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftover shrimp and avocado mixture separately in an airtight container in the fridge for up to 2 days. Make-ahead tip: You can prepare the shrimp and avocado mixture up to 1 day ahead. Store them separately in the fridge until ready to serve.

Freezing Easy Grilled Shrimp and Avocado Bowl Recipe

Freezing shrimp is not recommended for this recipe as it can affect the texture.

How to Reheat Without Drying It Out

Oven: Reheat shrimp in a preheated 350°F oven for 5-7 minutes or until warmed through. Microwave: Reheat shrimp in the microwave for 30-45 seconds or until warmed through. Be careful not to overheat as it can make the shrimp rubbery.

Recipe Notes

• Chef tip: For a creamy avocado dressing, blend the avocado mixture with a little bit of water or lime juice until smooth.
• Best substitution: If you don't have shrimp, you can use chicken, tofu, or even canned black beans as a substitute.
• Make-ahead: You can prepare the shrimp and avocado mixture up to 1 day ahead. Store them separately in the fridge until ready to serve.
• Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
• Troubleshooting: If your shrimp are not cooking evenly, try using a cast iron skillet or increasing the heat to medium-high. Also, ensure your shrimp are patted dry before cooking to help achieve a crispy texture.

Easy Grilled Shrimp and Avocado Bowl Recipe

⏱

Prep

15 mins

🍳

Cook

5 mins

⏳

Total

20 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free, Low-Carb

Ingredients

Main Ingredients

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped (optional)
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Seasonings

• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• Juice of 1 lime

Optional Toppings

• Crumbled feta or cotija cheese
• Tortilla strips or crushed tortilla chips
• Sliced radishes
• Diced mango or pineapple

Instructions

1. Prepare Shrimp: In a bowl, combine shrimp, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
2. Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side, until crispy and cooked through. Remove from heat and set aside.
3. Prepare Avocado: In a bowl, mash avocado with honey or maple syrup, lime juice, salt, and black pepper. Add more lime juice or salt to taste.
4. Assemble Bowls: Divide cooked shrimp, avocado mixture, cherry tomatoes, red onion, jalapeño (if using), and cilantro among bowls. Serve with lime wedges and desired toppings.

Notes

• Chef tip: For a creamy avocado dressing, blend the avocado mixture with a little bit of water or lime juice until smooth.
• Best substitution: If you don't have shrimp, you can use chicken, tofu, or even canned black beans as a substitute.
• Make-ahead: You can prepare the shrimp and avocado mixture up to 1 day ahead. Store them separately in the fridge until ready to serve.
• Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
• Troubleshooting: If your shrimp are not cooking evenly, try using a cast iron skillet or increasing the heat to medium-high. Also, ensure your shrimp are patted dry before cooking to help achieve a crispy texture.

Storage

• Fridge: Store leftover shrimp and avocado mixture separately in an airtight container in the fridge for up to 2 days.
• Freezer: Freezing shrimp is not recommended for this recipe as it can affect the texture.
• Oven reheat: Reheat shrimp in a preheated 350°F oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat shrimp in the microwave for 30-45 seconds or until warmed through. Be careful not to overheat as it can make the shrimp rubbery.
• Make ahead: You can prepare the shrimp and avocado mixture up to 1 day ahead. Store them separately in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 320
• Protein: 25g
• Fat: 18g
• Carbs: 19g
• Fiber: 6g
• Sugar: 4g
• Sodium: 600mg
• Cholesterol: 170mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Grilled Shrimp and Avocado Bowl Recipe FAQs

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!