🍤 Grilled Shrimp Avocado Rice Bowl
A fresh, vibrant bowl loaded with smoky grilled shrimp, creamy avocado, fluffy rice, and crisp vegetables. This balanced meal is packed with protein, healthy fats, and bright flavors—perfect for lunch or a light dinner.
🥗 Ingredients
For the shrimp
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1 lb shrimp, peeled and deveined
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1 tablespoon olive oil
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon chili powder
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Salt and black pepper, to taste
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Juice of ½ lime
For the bowl
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2 cups cooked rice (white or brown)
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1 large avocado, sliced
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1 cup cherry tomatoes, halved
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½ cup cucumber, diced
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¼ cup red onion, thinly sliced
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2 tablespoons fresh cilantro, chopped
Optional sauce
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¼ cup Greek yogurt
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1 tablespoon lime juice
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½ teaspoon honey
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Pinch of salt
👩🍳 Instructions
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Season the shrimp
In a bowl, toss shrimp with olive oil, paprika, garlic powder, chili powder, salt, pepper, and lime juice. -
Grill the shrimp
Heat a grill pan or skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred. -
Prepare the bowls
Divide the cooked rice among serving bowls. -
Add toppings
Arrange grilled shrimp, avocado slices, cherry tomatoes, cucumber, and red onion on top of the rice. -
Make the sauce (optional)
Mix Greek yogurt, lime juice, honey, and salt until smooth. -
Finish and serve
Drizzle sauce over the bowl and sprinkle with fresh cilantro.
🍽️ Serving Tips
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Add corn or black beans for extra texture.
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Swap rice for quinoa or cauliflower rice for a lower-carb option.
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Top with extra lime wedges and a sprinkle of chili flakes.
❓ Q & A
Q: Can I cook the shrimp without a grill?
Yes! A skillet works perfectly and still gives great flavor.
Q: Can I meal prep this bowl?
Yes. Store the rice, shrimp, and toppings separately and assemble when ready to eat.
Q: How long will it keep?
The shrimp and rice will stay fresh in the fridge for 2–3 days.
Q: Can I make it spicy?
Add hot sauce, jalapeños, or extra chili powder for more heat.
