Easy Grilled Shrimp and Avocado Bowl

Easy Grilled Shrimp and Avocado Bowl — crispy, juicy shrimp, creamy avocado, and fresh veggies. Better than takeout in 20 minutes. After making this many times, I discovered the trick to perfectly grilled shrimp every time. Start with a hot grill for that perfect char, then let them rest to keep them juicy. If you love recipes like this, you’ll also enjoy Hibiscus Cardamom Iced Latte for Refreshing Summer Drinks and Easy Crockpot Thai Peanut Chicken Recipe for Dinner.

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, peeled and deveined
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 cucumber
• 1 red onion
• 1 lime
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp soy sauce
• Optional: Fresh cilantro
• Optional: Crumbled feta or cotija cheese
• Optional: Sliced jalapeño
• Optional: Lime wedges

How to Make Easy Grilled Shrimp and Avocado Bowl

1. Prepare the shrimp: In a bowl, combine shrimp, chili powder, cumin, garlic powder, salt, pepper, and 2 tbsp olive oil. Toss to coat evenly.
2. Grill the shrimp: Preheat grill to high heat. Grill shrimp for 2-3 minutes on each side, until charred and cooked through. Let rest for 5 minutes.
3. Prepare the avocado: Halve and pit the avocados. Slice and toss with lime juice, salt, and pepper.
4. Assemble the bowls: In each bowl, layer grilled shrimp, sliced avocado, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with honey-lime dressing (mix honey, soy sauce, lime juice, and remaining olive oil). Garnish with optional toppings.

Storing & Reheating Easy Grilled Shrimp and Avocado Bowl

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prep all the ingredients ahead of time, but don't assemble the bowls until ready to serve.

Freezing Easy Grilled Shrimp and Avocado Bowl

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicy kick, add some sliced jalapeño to the bowls.
• Best substitution: You can substitute the shrimp for chicken or tofu for a different protein option.
• Make-ahead: You can prep all the ingredients ahead of time, but don't assemble the bowls until ready to serve.
• Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
• Troubleshooting: If your shrimp are sticking to the grill, make sure your grill is hot enough and well-oiled before adding the shrimp.

Easy Grilled Shrimp and Avocado Bowl

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 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
• 1 cucumber
• 1 red onion
• 1 lime

Seasonings

• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup olive oil
• 2 tbsp honey
• 2 tbsp soy sauce

Optional Toppings

• Fresh cilantro
• Crumbled feta or cotija cheese
• Sliced jalapeño
• Lime wedges

Instructions

1. Prepare the shrimp: In a bowl, combine shrimp, chili powder, cumin, garlic powder, salt, pepper, and 2 tbsp olive oil. Toss to coat evenly.
2. Grill the shrimp: Preheat grill to high heat. Grill shrimp for 2-3 minutes on each side, until charred and cooked through. Let rest for 5 minutes.
3. Prepare the avocado: Halve and pit the avocados. Slice and toss with lime juice, salt, and pepper.
4. Assemble the bowls: In each bowl, layer grilled shrimp, sliced avocado, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle with honey-lime dressing (mix honey, soy sauce, lime juice, and remaining olive oil). Garnish with optional toppings.

Notes

• Chef tip: For a spicy kick, add some sliced jalapeño to the bowls.
• Best substitution: You can substitute the shrimp for chicken or tofu for a different protein option.
• Make-ahead: You can prep all the ingredients ahead of time, but don't assemble the bowls until ready to serve.
• Scaling: This recipe serves 4. To serve more, simply double or triple the ingredients.
• Troubleshooting: If your shrimp are sticking to the grill, make sure your grill is hot enough and well-oiled before adding the shrimp.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: You can prep all the ingredients ahead of time, but don't assemble the bowls until ready to serve.

Nutrition Per Serving

• Calories: 400
• Protein: 30g
• Fat: 25g
• Carbs: 20g
• Fiber: 10g
• Sugar: 7g
• Sodium: 800mg
• Cholesterol: 200mg
• Sat. Fat: 3.5g

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

Easy Grilled Shrimp and Avocado Bowl FAQs

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!