Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout. After making this many times, I’ve perfected the trick to get those perfect grill marks. The crispy shrimp and creamy avocado will make your taste buds dance. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Garlic Mushroom Stuffed Shells Recipe and Easy Raspberry Passionfruit Tequila Sour Cocktail Recipe.
Why This Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout Is Pure Comfort
- Perfect balance of crispy and creamy textures
- Healthier than takeout with big flavors
- Easy to customize with your favorite veggies
- Ready in just 20 minutes for a quick weeknight dinner
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
- Bell Pepper
- Onion
- Lime
- Cilantro
- Garlic
- Chili Powder
- Cumin
- Salt
- Pepper
- Olive Oil
- Lime Juice
- Optional: Corn
- Optional: Black Beans
- Optional: Tomato
- Optional: Cotija Cheese
- Optional: Sour Cream
- Optional: Hot Sauce
📝 Ingredient Notes
- Shrimp: Use frozen, peeled, and deveined shrimp for convenience.
- Avocado: Ripe avocados are key for creamy texture. If they're not ripe, place them in a paper bag with a banana overnight.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing and grill marks. → See on Amazon
- Avocado Slicer — Safely and easily slice avocados with this handy tool. → See on Amazon
How to Make Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
- Prepare Shrimp: Toss shrimp with chili powder, cumin, salt, and pepper. Heat oil in a cast iron skillet over medium-high heat. Add shrimp and cook until pink and crispy, about 2 minutes per side.
- Prepare Veggies: In the same skillet, add sliced bell pepper and onion. Cook until softened and slightly charred, about 5 minutes. Stir in minced garlic and cook for another minute.
- Assemble Bowls: Divide cooked shrimp, veggies, sliced avocado, and your choice of toppings among bowls. Squeeze fresh lime juice over each bowl and garnish with chopped cilantro.
Cook's Tips for Perfect Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
- : For crispy shrimp, make sure your skillet is hot and the shrimp are dry before adding them.
- Common mistake and fix: If your shrimp are overcooking quickly, reduce the heat to medium and cover the skillet to steam them gently.
- : To make this dish even faster, prep all your ingredients ahead of time and store them in the fridge until ready to cook.
- : For a spicy version, add diced jalapeño to the veggies or serve with hot sauce on the side.
Storing & Reheating Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover shrimp and veggies in an airtight container for up to 3 days. Make-ahead tip: Prepare all ingredients ahead of time. Cook shrimp and veggies just before serving.
Freezing Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Freeze uncooked shrimp for up to 3 months. Thaw overnight in the fridge before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Be careful not to overcook the shrimp.
Recipe Notes
- Chef tip: For extra flavor, marinate the shrimp in lime juice and olive oil for 10 minutes before cooking.
- Best substitution: Use chicken or tofu as a substitute for shrimp to make this dish vegetarian or more affordable.
- Make-ahead: You can prepare the shrimp and veggies up to a day ahead. Store separately in the fridge until ready to serve.
- Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
- Troubleshooting: If your shrimp are sticking to the skillet, make sure it's hot enough and the shrimp are dry. If they're still sticking, add a little more oil.
Want to level up this recipe?
Avocado Slicer — Safely and easily slice avocados with this handy tool. It pays for itself in time and frustration saved. → Check price on Amazon
Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout
Ingredients
Main Ingredients
- Shrimp
- Avocado
- Bell Pepper
- Onion
- Lime
- Cilantro
- Garlic
Seasonings
- Chili Powder
- Cumin
- Salt
- Pepper
- Olive Oil
- Lime Juice
Optional Toppings
- Corn
- Black Beans
- Tomato
- Cotija Cheese
- Sour Cream
- Hot Sauce
Instructions
- Prepare Shrimp: Toss shrimp with chili powder, cumin, salt, and pepper. Heat oil in a cast iron skillet over medium-high heat. Add shrimp and cook until pink and crispy, about 2 minutes per side.
- Prepare Veggies: In the same skillet, add sliced bell pepper and onion. Cook until softened and slightly charred, about 5 minutes. Stir in minced garlic and cook for another minute.
- Assemble Bowls: Divide cooked shrimp, veggies, sliced avocado, and your choice of toppings among bowls. Squeeze fresh lime juice over each bowl and garnish with chopped cilantro.
Notes
- Chef tip: For extra flavor, marinate the shrimp in lime juice and olive oil for 10 minutes before cooking.
- Best substitution: Use chicken or tofu as a substitute for shrimp to make this dish vegetarian or more affordable.
- Make-ahead: You can prepare the shrimp and veggies up to a day ahead. Store separately in the fridge until ready to serve.
- Scaling: This recipe is easily scalable. Just adjust the ingredient quantities accordingly.
- Troubleshooting: If your shrimp are sticking to the skillet, make sure it's hot enough and the shrimp are dry. If they're still sticking, add a little more oil.
Storage
- Fridge: Store leftover shrimp and veggies in an airtight container for up to 3 days.
- Freezer: Freeze uncooked shrimp for up to 3 months. Thaw overnight in the fridge before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Be careful not to overcook the shrimp.
- Make ahead: Prepare all ingredients ahead of time. Cook shrimp and veggies just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 20g
- Fiber: 6g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 210mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Shrimp and Avocado Bowl – Better Than Takeout FAQs
You can prepare the shrimp and veggies up to a day ahead. Store separately in the fridge until ready to serve. Assemble the bowls just before serving.
Overcooking is the most common reason for tough shrimp. Make sure to cook them just until they turn pink and are slightly crispy.
Yes, frozen shrimp is convenient and often more affordable. Just make sure to thaw them overnight in the fridge before cooking.
Yes, cook the shrimp in the air fryer at 400°F (200°C) for 5-7 minutes or until crispy and pink. Then, cook the veggies in the air fryer basket at 375°F (190°C) for 5-7 minutes or until softened.
You can use chicken, tofu, or even canned black beans as a substitute for shrimp to make this dish vegetarian or more affordable.
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!
