Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Easy Grilled Shrimp and Avocado Bowl is a summer favorite that’s better than takeout! After making it dozens of times, I’ve perfected the technique for juicy shrimp and creamy avocado. The zesty dressing ties it all together. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli and Easy Keto Caprese Stuffed Avocado Bites Recipe.
Why This Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout Is Pure Comfort
- Juicy shrimp with a perfect char
- Creamy avocado that stays fresh
- Zesty dressing that ties it all together
- Easy to customize with your favorite veggies
What You'll Need for Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Shrimp
- Avocado
- Lime
- Cilantro
- Red onion
- Chili powder
- Cumin
- Garlic
- Olive oil
- Salt
- Pepper
- Optional: Corn
- Optional: Black beans
- Optional: Grape tomatoes
- Optional: Shredded cheese
- Optional: Tortilla strips
📝 Ingredient Notes
- Shrimp: Peel and devein if needed
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfectly cooked shrimp → See on Amazon
- Avocado Knife — Safely cut and pit avocados → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
- Prepare Shrimp: Toss shrimp with olive oil, chili powder, cumin, garlic, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Prepare Avocado: Dice avocado and mix with lime juice, salt, and pepper. Add diced red onion and cilantro.
- Assemble Bowls: Divide grilled shrimp, avocado mixture, and your favorite toppings among bowls. Drizzle with zesty dressing and serve.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
- Common mistake and fix: Don't overcook shrimp. They turn rubbery. Check them at 2 minutes per side and adjust cooking time as needed.
- Pro tip: For juicier shrimp, soak them in cold water for 15 minutes before cooking.
- Pro tip: Customize your bowls with your favorite veggies and proteins.
Storing & Reheating Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare shrimp and avocado mixture up to 1 day ahead. Assemble bowls before serving.
Freezing Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Not recommended for this dish.
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 spicier bowl, add diced jalapeño to the avocado mixture.
- Best substitution: Use chicken or tofu instead of shrimp for a different protein option.
- Make-ahead: Prepare shrimp and avocado mixture up to 1 day ahead. Assemble bowls before serving.
- Scaling: This recipe easily scales up for a crowd. Just double or triple the ingredients.
- Troubleshooting: If your avocado mixture is too thick, add more lime juice or water to reach your desired consistency.
Want to level up this recipe?
Avocado Tool — Safely cut, pit, and slice avocados → Check price on Amazon
Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Ingredients
Main Ingredients
- Shrimp
- Avocado
- Lime
- Cilantro
- Red onion
Seasonings
- Chili powder
- Cumin
- Garlic
- Olive oil
- Salt
- Pepper
Optional Toppings
- Corn
- Black beans
- Grape tomatoes
- Shredded cheese
- Tortilla strips
Instructions
- Prepare Shrimp: Toss shrimp with olive oil, chili powder, cumin, garlic, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Prepare Avocado: Dice avocado and mix with lime juice, salt, and pepper. Add diced red onion and cilantro.
- Assemble Bowls: Divide grilled shrimp, avocado mixture, and your favorite toppings among bowls. Drizzle with zesty dressing and serve.
Notes
- Chef tip: For a spicier bowl, add diced jalapeño to the avocado mixture.
- Best substitution: Use chicken or tofu instead of shrimp for a different protein option.
- Make-ahead: Prepare shrimp and avocado mixture up to 1 day ahead. Assemble bowls before serving.
- Scaling: This recipe easily scales up for a crowd. Just double or triple the ingredients.
- Troubleshooting: If your avocado mixture is too thick, add more lime juice or water to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare shrimp and avocado mixture up to 1 day ahead. Assemble bowls before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 22g
- Carbs: 15g
- Fiber: 5g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 170mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout FAQs
Yes, prepare shrimp and avocado mixture up to 1 day ahead. Assemble bowls before serving.
Overcooking is the most common reason. Check them at 2 minutes per side and adjust cooking time as needed.
Not recommended due to the avocado and dressing.
Yes, cook shrimp at 400°F for 8-10 minutes, shaking the basket halfway through.
Chicken or tofu are great options.
A Warm Final Note
I can’t wait for you to try Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout 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!
