This Shrimp and Avocado Bowl is the answer to your weeknight dinner prayers. It’s a vibrant, flavorful, and incredibly easy meal packed with juicy shrimp, creamy avocado, and a zesty cilantro lime dressing. If you’re looking for a healthy dish that doesn’t skimp on taste, you’ve found it. This recipe comes together in under 30 minutes, making it perfect for busy schedules.
We combine perfectly seasoned shrimp, fresh vegetables, and a bed of fluffy quinoa to create a balanced and satisfying meal. It’s a complete powerhouse of protein, healthy fats, and essential nutrients. Let’s dive into making this simple yet elegant bowl.
Why This Shrimp and Avocado Bowl is a Must-Try
You’ll absolutely love how versatile this Shrimp and Avocado Bowl is. It’s not just a recipe; it’s a template for countless healthy meals. The combination of warm, spicy shrimp with cool, creamy avocado creates a delightful contrast in both temperature and texture. It’s the kind of meal that leaves you feeling energized and light, not weighed down.
- Quick & Easy: From start to finish, this entire meal is ready in less than 30 minutes.
- Healthy & Nutritious: Packed with lean protein, healthy fats from avocado, and fiber from fresh vegetables.
- Highly Customizable: Easily swap veggies, grains, or even the protein to suit your taste or what you have on hand.
- Meal-Prep Friendly: A perfect solution for healthy lunches throughout the week. Just keep the dressing separate!
The Perfect Ingredients for Your Bowl
The magic of this bowl lies in its fresh and simple components. We’re using high-quality ingredients to create a dish that truly shines. Here’s what you’ll need.
For the Cilantro Lime Shrimp
- Shrimp: One pound of large shrimp, peeled and deveined. Fresh or frozen both work well.
- Olive Oil: Just a tablespoon to help with cooking and seasoning.
- Spices: A simple but powerful blend of chili powder, cumin, garlic powder, and a pinch of salt and pepper.
For the Bowl Assembly
- Quinoa: Two cups of cooked quinoa serve as the hearty base. You can also use white rice, brown rice, or even cauliflower rice.
- Avocado: One large, ripe avocado, diced or sliced.
- Corn: One cup of roasted or steamed corn adds a sweet crunch.
- Black Beans: One cup of canned black beans, rinsed and drained.
- Red Onion: A quarter cup of finely diced red onion for a sharp, zesty bite.
- Cherry Tomatoes: One cup, halved for juicy bursts of flavor.
For the Zesty Cilantro Lime Dressing
- Olive Oil: A quarter cup of extra virgin olive oil.
- Lime Juice: The juice of two fresh limes is essential for that bright, zesty flavor.
- Cilantro: A half cup of fresh, chopped cilantro.
- Garlic: One minced clove.
- Honey: A teaspoon to balance the acidity (optional, but recommended).
- Salt and Pepper: To taste.
How to Make the Ultimate Shrimp and Avocado Bowl (Step-by-Step)
Making this healthy shrimp bowl recipe is incredibly straightforward. We’ll cook the shrimp, prepare the dressing, and then assemble everything into a delicious and beautiful bowl.
Step 1: Cook the Shrimp
Pat the shrimp dry with a paper towel. In a medium bowl, toss the shrimp with one tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Be careful not to overcrowd the pan; cook in batches if needed.
Step 2: Prepare the Cilantro Lime Dressing
While the shrimp is cooking, prepare the dressing. In a small bowl or jar, whisk together the olive oil, fresh lime juice, chopped cilantro, minced garlic, and honey. Season with salt and pepper to your liking. Set aside.
Step 3: Assemble the Bowls
Divide the cooked quinoa evenly among four bowls. Top the quinoa with the cooked shrimp, diced avocado, corn, black beans, red onion, and cherry tomatoes. Drizzle generously with the cilantro lime dressing right before serving. For a similar concept with a different protein, check out our easy grilled steak bowl recipe.
Tips for the Best Shrimp Bowl
Want to take your bowl to the next level? Here are a few expert tips.
- Don’t Overcook the Shrimp: Shrimp cook very quickly. As soon as they turn pink and curl into a “C” shape, they’re done. Overcooked shrimp become rubbery.
- Use Fresh Lime Juice: The flavor of freshly squeezed lime juice is far superior to the bottled kind and is key to the dressing’s vibrant taste.
- Customize Your Veggies: Feel free to add other vegetables. Bell peppers, cucumbers, or some of our healthy sauteed vegetables (coming soon) would be great additions.
Delicious Variations and Customizations
This Shrimp and Avocado Bowl is a fantastic starting point. You can easily adapt it to fit different dietary needs or flavor preferences.
- Make it Spicy: Add a pinch of red pepper flakes to the shrimp seasoning or a finely chopped jalapeño to the dressing.
- Change the Grain: Swap quinoa for brown rice, farro, or even leafy greens for a lighter, salad-style bowl. Our taco rice bowl (coming soon) offers another great grain-based meal idea.
- Add a Creamy Sauce: A drizzle of chipotle aioli or a dollop of Greek yogurt can add another layer of creamy texture and flavor.
How to Store and Meal Prep
This recipe is perfect for meal prep. To store, assemble the bowls with all ingredients except for the avocado and dressing. Keep the dressing in a separate small container. Store the bowls in airtight containers in the refrigerator for up to 3 days. When you’re ready to eat, slice the avocado, add it to the bowl, and drizzle with the dressing.
Frequently Asked Questions
Absolutely! To make it keto-friendly, simply replace the quinoa, corn, and black beans with a base of leafy greens like spinach or arugula, and add extra low-carb vegetables like bell peppers or cucumbers.
The best way is to cut and add the avocado just before you plan to eat the bowl. If you must add it ahead of time, toss the avocado pieces in a little extra lime juice to slow down the oxidation process.
Yes, this recipe is naturally gluten-free. Quinoa, shrimp, avocado, beans, and all the other ingredients do not contain gluten. Just be sure to double-check the labels on your spices to ensure there is no cross-contamination.
If you’re not a fan of cilantro, you can easily substitute it with fresh parsley or dill in the dressing. A combination of parsley and a little fresh mint also works well for a different flavor profile.
Large shrimp (21-25 count per pound) are ideal for this recipe as they are juicy and flavorful. You can use fresh or frozen; just make sure to thaw frozen shrimp completely and pat them dry before cooking.
More Delicious Recipes to Explore
We hope you loved this vibrant and easy Shrimp and Avocado Bowl! It’s a testament to how delicious healthy eating can be. If you enjoyed this recipe, please leave a comment below or share it on Pinterest. Your support helps us create more content you’ll love! For another fantastic seafood option, try our popular honey garlic salmon bites.
Shrimp and Avocado Bowl Recipe
Shrimp and Avocado Bowl: A Quick & Healthy Recipe
Ingredients
Equipment
Method
- Pat shrimp dry. In a medium bowl, toss the shrimp with 1 tbsp olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove from skillet and set aside.
- In a small bowl, whisk together the 1/4 cup olive oil, fresh lime juice, chopped cilantro, minced garlic, and optional honey. Season with salt and pepper to taste.
- Divide the cooked quinoa among four bowls. Top with the cooked shrimp, diced avocado, corn, black beans, red onion, and cherry tomatoes. Drizzle with the cilantro lime dressing just before serving.
Notes
Meal Prep Tip: Store the dressing separately and add the avocado just before serving to prevent browning.
Customize It: Feel free to add other veggies like bell peppers, or swap the quinoa for brown rice or mixed greens.
