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- 1 pound large shrimp, peeled and deveined - 2 ripe avocados, sliced - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 small red onion, diced - 1 lime, juiced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro for garnish - Additional vegetables (bell peppers, spinach, etc.) - Spices for customization (paprika, chili powder) The main ingredients in this bowl make it bright and tasty. Large shrimp are the star. They grill quickly and soak up flavor well. Avocados add creaminess and healthy fats. Quinoa gives a nice texture and protein boost. Cherry tomatoes bring color and sweetness. The red onion adds a crisp bite. You can also add extra vegetables. Bell peppers or spinach work great. Feel free to use spices that you love. Paprika or chili powder can add a nice kick. This dish is all about balance and freshness. Each bite is a delight. For the full recipe, check out the details above. - First, gather your ingredients. You need olive oil, lime juice, cumin, garlic powder, salt, and pepper. - In a medium bowl, combine the olive oil, lime juice, cumin, garlic powder, salt, and pepper for the marinade. - Whisk until everything is well mixed. This adds great flavor. - Add the shrimp to the bowl. Toss them until they are fully coated with the marinade. - Let the shrimp marinate for 15-20 minutes. This helps them soak up all the nice tastes. - While the shrimp is marinating, preheat your grill or grill pan over medium-high heat. - Once the grill is hot, place the shrimp on it. - Grill the shrimp for 2-3 minutes on each side. They will turn pink and opaque when cooked. - Remove them from the heat. Perfectly grilled shrimp are key to this bowl. - To serve, layer cooked quinoa at the bottom of each bowl. - Next, add the grilled shrimp on top of the quinoa. - Then, slice the ripe avocados and add them to the bowl. - Top with halved cherry tomatoes and diced red onion. - Drizzle any remaining lime dressing over the top of each bowl. - Finally, garnish with fresh cilantro. This adds a pop of color and flavor. For more details, check out the Full Recipe. Enjoy your meal! To make your shrimp just right, avoid overcooking. Watch for the color change. When shrimp turns pink and opaque, it's done. This usually takes about 2-3 minutes per side. If you want to try something different, you can also broil or pan-sear the shrimp. Both methods give great flavor and texture. Selecting the best avocados is key. Look for ones that are slightly soft when you press them gently. If they feel hard, they are not ripe yet. To keep your avocado slices from browning, squeeze some lime juice over them. This adds flavor too. To elevate your dish, consider adding dressings or toppings. A drizzle of spicy mayo or a tangy vinaigrette works well. For some crunch, sprinkle nuts or seeds on top. Chopped almonds or pumpkin seeds add a delightful texture and flavor. For the full recipe, check out the Easy Grilled Shrimp Bowl with Avocado. {{image_2}} If you want to switch things up, try using chicken or firm tofu instead of shrimp. Both options work well in this bowl. For chicken, use boneless breasts or thighs. Cut them into bite-sized pieces and marinate just like you would the shrimp. Grill them until cooked through. For tofu, press it to remove extra water. Cut it into cubes and marinate before grilling. Both choices will give you a tasty, protein-packed meal. Grains can change the whole feel of your bowl. While quinoa is great, brown rice or cauliflower rice are also good choices. Brown rice adds a nutty flavor and extra fiber. You can cook it the same way you would with quinoa. Cauliflower rice is low-carb and light. Just sauté it for a few minutes, and it’s ready to go. Couscous is another quick option. It cooks fast and soaks up flavors well. To make a vegan version of the bowl, swap the shrimp for chickpeas or lentils. Both are packed with protein and taste great when seasoned. Use the same marinade for these legumes. They will add a nice texture. For the rest of the bowl, keep the avocados, tomatoes, and onions. You can also add more veggies like corn or bell peppers. This way, you’ll have a colorful, filling meal that everyone can enjoy. For the full recipe, check the earlier section. To keep your Easy Grilled Shrimp Bowl fresh, store leftovers in airtight containers. This helps keep flavors intact. The shrimp and avocado should be eaten within two days for the best taste. Quinoa and veggies can last up to four days in the fridge. Always check for any off smells or changes in color before eating. You can freeze the cooked shrimp and quinoa separately. Place them in freezer bags. Remove as much air as possible to prevent freezer burn. Avocado does not freeze well, so it's best to add it fresh when you reheat your bowl. If you want to freeze the whole bowl, just leave out the avocado. When it’s time to enjoy your leftovers, reheat shrimp and quinoa in the microwave or on the stove. Use low heat for even warming. Avoid overcooking, as shrimp can get tough. Add fresh avocado and any extra toppings after reheating for the best flavor and texture. For a quick reheat, microwave for 1-2 minutes. Enjoy your meal just like the first time! Yes, you can grill frozen shrimp. First, thaw them. The best way is to place shrimp in a bowl of cold water for about 15-20 minutes. Change the water halfway through. Once thawed, pat them dry. This helps the marinade stick. Grilling frozen shrimp directly can lead to uneven cooking. Always ensure shrimp are fully thawed for the best taste and texture. If you're allergic to quinoa, try using brown rice or farro. These grains offer a similar texture. You can also use couscous for a quick option. If you're looking for something grain-free, consider cauliflower rice. It’s low in carbs and easy to prepare. Each option adds its own flavor to the dish, so choose what you enjoy. To add heat, consider using chili powder or cayenne pepper in the marinade. You can also mix in diced jalapeños for a fresh kick. A splash of hot sauce can bring strong heat, too. If you prefer a milder spice, try smoked paprika. Each spice has its unique flavor, so feel free to adjust to your taste. The Easy Grilled Shrimp Bowl with Avocado has about 450 calories per serving. This can vary depending on portion sizes and any added ingredients. The shrimp and avocado provide healthy fats and protein, making it a nutritious meal. For exact numbers, check the ingredients and adjust as needed. Enjoy this tasty dish, knowing it’s also good for you! This blog post covered a fresh shrimp bowl packed with healthy ingredients. You learned how to marinate shrimp and prepare the dish step-by-step. Remember to choose ripe avocados and avoid overcooking shrimp. Try variations like chicken or tofu for protein. Store leftovers properly to enjoy later. Enjoy this tasty and nutritious meal that you can customize. It’s easy to make and fun to eat!

Easy Grilled Shrimp Bowl with Avocado

Discover the delicious flavors of this easy grilled shrimp bowl with avocado. Packed with fresh shrimp, creamy avocado, and vibrant veggies, this healthy dish is perfect for lunch or dinner. In just 35 minutes, you'll create a colorful meal bursting with nutrition and taste. Click through for the full recipe and impress your family with this simple yet gourmet dish that everyone will love!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 ripe avocados, sliced

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 small red onion, diced

1 lime, juiced

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a medium bowl, combine olive oil, lime juice, cumin, garlic powder, salt, and pepper. Whisk until well mixed.

    Add the shrimp to the bowl and toss until they are fully coated with the marinade. Let them sit for 15-20 minutes while you prepare the other ingredients.

      Preheat the grill or a grill pan over medium-high heat.

        Once hot, grill the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

          In serving bowls, layer the quinoa at the bottom, followed by grilled shrimp, sliced avocado, cherry tomatoes, and red onion.

            Drizzle any remaining lime dressing over the top of each bowl.

              Garnish with fresh cilantro before serving.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4