Grilled Shrimp Bowl with Avocado
Ingredients
For the Grilled Shrimp:
- 1 lb shrimp , peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper , to taste
For the Bowl:
- 2 ripe avocados , sliced
- 3 cups cooked rice (white, brown, or quinoa work well)
- 1 cup cherry tomatoes , halved
- 1 small red onion , thinly sliced
- 1 lime , cut into wedges
- Fresh cilantro , chopped (for garnish)
Step-by-Step Instructions
1. Prep the Shrimp
In a mixing bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated. Set aside while you prepare the grill.
Pro Tip: Pat the shrimp dry with paper towels before seasoning to help the spices adhere better.
2. Grill the Shrimp
Heat a grill pan or outdoor grill over medium-high heat. Once hot, add the seasoned shrimp and cook for 2–3 minutes per side , or until pink and opaque. Avoid overcooking to keep the shrimp tender.
3. Assemble the Bowls
Divide the cooked rice among serving bowls. Top each bowl with cherry tomatoes, red onion slices, and a few strips of avocado.
4. Add the Grilled Shrimp
Place the grilled shrimp on top of the avocado slices in each bowl. Squeeze fresh lime juice over the shrimp for brightness and freshness.
5. Garnish and Serve
Sprinkle chopped cilantro generously over the bowls for added color and aroma. Serve immediately while the shrimp are still warm.
Optional: Drizzle with a light vinaigrette or sprinkle with crushed tortilla chips for extra crunch.
Tips for Success
- Choose Quality Shrimp : Opt for large, fresh shrimp for maximum flavor and ease of grilling.
- Don’t Overcook the Shrimp : Shrimp cook quickly—overcooking can make them rubbery, so remove them from the heat as soon as they turn pink.
- Add Extras : Toss in diced bell peppers, corn kernels, or black beans for added nutrition and variety.
- Make It Gluten-Free : Skip the tortilla chips or use gluten-free alternatives if needed.
