Easy Grilled Shrimp and Avocado Bowl Recipe

Easy Grilled Shrimp and Avocado Bowl — the perfect summer meal! After making this many times, I’ve perfected the crispy shrimp and creamy avocado combo. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Peach Chia Pudding with Almonds and Easy Ginger Garlic Broth with Rice Noodles Recipe.

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 large shrimp
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 cucumber
• 1 red onion
• 1 jalapeño (optional)
• 1 lime
• 1/4 cup olive oil
• 1/4 cup honey
• 2 cloves garlic
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper
• Lime juice
• Olive oil
• Honey
• Garlic
• Chili powder
• Smoked paprika
• Salt and pepper
• Optional: Fresh cilantro
• Optional: Crumbled feta or cotija cheese
• Optional: Sliced radishes
• Optional: Tortilla strips or crushed tortilla chips

How to Make Easy Grilled Shrimp and Avocado Bowl Recipe

1. Prepare the shrimp: Toss shrimp with olive oil, honey, minced garlic, chili powder, smoked paprika, salt, and pepper. Thread onto skewers.
2. Grill the shrimp: Preheat grill to medium-high heat. Grill shrimp skewers for 2-3 minutes per side, until crispy and cooked through.
3. Prepare the veggies: Chop cherry tomatoes, cucumber, red onion, and jalapeño (if using). Dice avocado and squeeze lime juice over to prevent browning.
4. Assemble the bowls: Divide grilled shrimp, avocado, and veggies among bowls. Drizzle with lime juice and olive oil. Add optional toppings as desired.

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 in the fridge for up to 3 days. Make-ahead tip: Prepare the shrimp marinade and chop veggies up to a day ahead. Store separately in the fridge.

Freezing Easy Grilled Shrimp and Avocado Bowl Recipe

Not recommended for freezing.

How to Reheat Without Drying It Out

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

Recipe Notes

• Chef tip: For a lighter option, use Greek yogurt instead of mayo in the shrimp marinade.
• Best substitution: Substitute shrimp with chicken or tofu for a protein-packed alternative.
• Make-ahead: Prepare the shrimp marinade and chop veggies up to a day ahead. Store separately in the fridge.
• Scaling: Easily double or triple the recipe for a crowd or meal prep.
• Troubleshooting: If your shrimp are sticking to the grill, lightly oil the grill grates or use a grill pan.

Easy Grilled Shrimp and Avocado Bowl Recipe

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free, Low-Carb

Ingredients

Main Ingredients

• 1 lb large shrimp
• 2 ripe avocados
• 1 pint cherry tomatoes
• 1 cucumber
• 1 red onion
• 1 jalapeño (optional)
• 1 lime
• 1/4 cup olive oil
• 1/4 cup honey
• 2 cloves garlic
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper

Seasonings

• Lime juice
• Olive oil
• Honey
• Garlic
• Chili powder
• Smoked paprika
• Salt and pepper

Optional Toppings

• Fresh cilantro
• Crumbled feta or cotija cheese
• Sliced radishes
• Tortilla strips or crushed tortilla chips

Instructions

1. Prepare the shrimp: Toss shrimp with olive oil, honey, minced garlic, chili powder, smoked paprika, salt, and pepper. Thread onto skewers.
2. Grill the shrimp: Preheat grill to medium-high heat. Grill shrimp skewers for 2-3 minutes per side, until crispy and cooked through.
3. Prepare the veggies: Chop cherry tomatoes, cucumber, red onion, and jalapeño (if using). Dice avocado and squeeze lime juice over to prevent browning.
4. Assemble the bowls: Divide grilled shrimp, avocado, and veggies among bowls. Drizzle with lime juice and olive oil. Add optional toppings as desired.

Notes

• Chef tip: For a lighter option, use Greek yogurt instead of mayo in the shrimp marinade.
• Best substitution: Substitute shrimp with chicken or tofu for a protein-packed alternative.
• Make-ahead: Prepare the shrimp marinade and chop veggies up to a day ahead. Store separately in the fridge.
• Scaling: Easily double or triple the recipe for a crowd or meal prep.
• Troubleshooting: If your shrimp are sticking to the grill, lightly oil the grill grates or use a grill pan.

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, until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, until warmed through.
• Make ahead: Prepare the shrimp marinade and chop veggies up to a day ahead. Store separately in the fridge.

Nutrition Per Serving

• Calories: 350
• Protein: 25g
• Fat: 18g
• Carbs: 25g
• Fiber: 6g
• Sugar: 12g
• Sodium: 600mg
• Cholesterol: 200mg
• 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!