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Shrimp Avocado Bowls: A Delicious and Healthy Recipe for Any Meal

  • Author: Melissa
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This Shrimp Avocado Bowl is a delicious and healthy dish featuring marinated shrimp, creamy avocado, and fresh vegetables served over quinoa. Perfect for a light meal, it’s packed with flavor and nutrients, making it an ideal choice for lunch or dinner. Enjoy the vibrant combination of ingredients and the refreshing taste of lime!

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 2 ripe avocados, halved and pitted
  • 1 cup cooked quinoa (or brown rice)
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 cup corn (fresh, frozen, or canned)
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional: hot sauce or salsa for serving

Instructions

  1. Rinse the shrimp under cold water to remove any residual grit and pat dry with a paper towel.
  2. In a medium bowl, combine shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
  3. Let the shrimp marinate for 15-20 minutes.
  4. Heat a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if necessary).
  5. Cook for 2-3 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes. Avoid overcooking.
  6. Remove shrimp from skillet and cover with foil to keep warm.
  7. Rinse 1/2 cup of quinoa under cold water in a fine-mesh strainer.
  8. In a medium saucepan, combine rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil.
  9. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
  10. Halve the cherry tomatoes and place them in a large mixing bowl.
  11. Finely chop the red onion and add to the bowl. Soak in cold water for 10 minutes if desired to mellow flavor.
  12. If using fresh corn, cut kernels off the cob; if using frozen, thaw it. Add to the mixing bowl.
  13. Scoop out avocado flesh and chop into bite-sized pieces. Add to the bowl gently.
  14. Place a generous scoop of quinoa at the bottom of each bowl.
  15. Layer on the shrimp, arranging them in a circular pattern.
  16. Add the vegetable mixture on top of the shrimp.
  17. Drizzle fresh lime juice over each bowl.
  18. Sprinkle with chopped cilantro and add hot sauce or salsa if desired.
  19. Serve immediately while fresh. These bowls are great for a light meal or meal prep!

Notes

  • Feel free to customize the vegetables based on your preferences or seasonal availability.
  • For added flavor, consider marinating the shrimp longer or adding spices of your choice.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

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Find it online: https://melissarecipes.com/shrimp-avocado-bowls/