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For this grilled shrimp bowl, you need: - 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Freshly ground salt and black pepper, to taste - 1 cup cooked quinoa These ingredients create a tasty base. The shrimp bring protein, while the quinoa adds healthy grains. The olive oil keeps everything moist, and the spices create a burst of flavor. For the avocado salsa, gather: - 1 cup cherry tomatoes, halved - 1 small red onion, finely diced - Juice of 1 lime - 1 ripe avocado, diced - Fresh cilantro, chopped, for garnishing This salsa is fresh and vibrant. The tomatoes add sweetness, while the lime gives it a zesty kick. Avocado brings creaminess, making every bite smooth and rich. To elevate your dish, consider these garnishes: - Additional lime wedges - Extra chopped cilantro - Sliced jalapeños for heat These options add more flavor and texture. A squeeze of lime brightens it up, while cilantro adds freshness. If you like spice, jalapeños will give it a nice kick. You can find the full recipe at the beginning of the article for detailed cooking steps. Enjoy creating this delicious grilled shrimp bowl with avocado salsa! Start by preheating your grill to medium-high heat. Aim for about 400°F (200°C). This step is key for even cooking. While the grill heats up, grab your shrimp. In a large bowl, mix the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp well, making sure each one is coated in the marinade. This adds tons of flavor. If you use wooden skewers, soak them in water for at least 30 minutes. This helps prevent burning. After soaking, thread the shrimp onto the skewers. Place them on the grill for about 2-3 minutes on each side. Look for that nice pink color to know they are done. Once cooked, take them off the grill and set aside. Now it’s time to whip up the avocado salsa. In a bowl, combine diced avocado, halved cherry tomatoes, and finely diced red onion. Squeeze the juice of one lime over the mix. Add a pinch of salt for taste. Gently fold the ingredients together. Be careful not to mash the avocado. You want it to stay chunky for great texture. To build your bowl, start with a scoop of warm quinoa at the bottom. This will be your base. Next, lay the grilled shrimp on top of the quinoa. Finally, add a generous spoonful of the fresh avocado salsa over the shrimp. For a pop of color and taste, sprinkle some fresh cilantro on top. This dish is ready to enjoy! For the full recipe, check out the details above. Enjoy your delicious grilled shrimp bowl with avocado salsa! To grill shrimp well, start with fresh shrimp. Choose large shrimp for the best texture. Always peel and devein your shrimp. This helps with flavor and makes them easy to eat. Use a marinade to add taste. Olive oil, smoked paprika, and garlic powder work great. Marinate for at least 15 minutes. This allows the flavors to soak in. If using wooden skewers, soak them in water. This keeps them from burning on the grill. Grill shrimp over medium-high heat. Cook them for about 2-3 minutes on each side. You want them to turn pink and opaque. This means they are done. To make a fresh avocado salsa, start with ripe avocados. Dice them and toss them in a bowl. Add halved cherry tomatoes and finely diced red onion. The red onion adds a nice crunch. Squeeze lime juice over the mix. This keeps the avocado green and adds zing. Be gentle when mixing. You don’t want to mash the avocado. Add a pinch of salt to enhance the flavor. For an extra touch, chop fresh cilantro and mix it in. This gives your salsa a fresh taste. To serve, start with a scoop of warm quinoa in a bowl. Quinoa adds a healthy grain base. Layer grilled shrimp on top of the quinoa. Next, add a generous spoonful of avocado salsa. This creates a colorful and tasty dish. For extra flavor, sprinkle fresh cilantro on top. You can also serve with lime wedges on the side. This adds a nice touch for those who like more zest. Enjoy your grilled shrimp bowl with a balanced plate of flavors. For the complete recipe, check the Full Recipe section. {{image_4}} You can make your grilled shrimp bowl even better by adding veggies. Fresh greens, like spinach or arugula, add color and crunch. Diced bell peppers give a sweet taste. Grilled zucchini or asparagus also works well. You can mix and match your favorites. This not only boosts flavor but adds nutrition too. You can use any veggies you have on hand. Just chop them up and toss them in! If shrimp isn't your thing, try other proteins. Grilled chicken or fish are great swaps. Tofu or tempeh works well too for a plant-based option. You can marinate them just like the shrimp for added flavor. Each choice changes the taste, so feel free to experiment! You will find what you like best. Quinoa is a tasty choice, but you can switch things up. Brown rice or farro gives a hearty base. Cauliflower rice is a fun, low-carb option. You can even use couscous for a different texture. Each grain brings its own flavor and health benefits. Try different grains to see what you enjoy most. The variety keeps your meals exciting! Check the Full Recipe for more ideas. Store leftovers in an airtight container. This keeps them fresh longer. For best results, refrigerate within two hours of cooking. The shrimp and quinoa should last about three days. If you want to keep them longer, consider freezing. Place the shrimp and quinoa in freezer-safe bags. They can last up to three months in the freezer. When reheating, I suggest using a microwave or stovetop. For the microwave, place the shrimp and quinoa in a bowl. Cover it with a damp paper towel. Heat in 30-second intervals until warm. On the stovetop, add a splash of water to a pan. Heat over medium-low heat, stirring gently. This method helps keep the shrimp moist. Avocado salsa is best fresh. However, if you have leftovers, store it in a separate container. Press plastic wrap directly onto the salsa to limit air exposure. This helps slow browning. Use it within one day for the best taste. If it does brown, you can mix it gently to incorporate the green parts again. You can still enjoy the flavors! For the full recipe, check out the Grilled Shrimp Bowl with Avocado Salsa. You should marinate the shrimp for about 15 to 30 minutes. This time allows the shrimp to soak in the flavors of the marinade. If you marinate too long, the shrimp can get mushy. Just enough time will give them a nice taste and keep them firm. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. After thawing, pat them dry with a paper towel. This step helps the marinade stick better. If you don’t have quinoa, you can use brown rice or couscous. Both options work well and will add a nice texture. If you prefer a lighter option, try using cauliflower rice. It adds a fresh taste and keeps it low-carb. To prevent browning, use lime juice. When you cut the avocado, sprinkle some juice right away. This will help keep it green and fresh. You can also store avocado in an airtight container to slow down the browning process. This blog post covered all you need for a tasty grilled shrimp bowl. You learned about key ingredients, like fresh shrimp and ripe avocados. I explained the step-by-step process for preparing and assembling your dish. Important tips help you grill shrimp perfectly while storing leftovers safely. Plus, I offered ideas for variations to keep meals fun and fresh. Enjoy creating this meal, and don’t hesitate to make it your own. Your kitchen is a great place for exploration and flavor.

Grilled Shrimp Bowl with Avocado Salsa

Savor the flavors of summer with this delicious Grilled Shrimp Bowl with Avocado Salsa. This easy recipe features perfectly grilled shrimp paired with a creamy avocado salsa, all served on a bed of warm quinoa. It’s a quick and healthy meal perfect for any occasion. Ready in just 25 minutes, this dish will impress family and friends alike. Click now to explore the full recipe and elevate your meal game!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Freshly ground salt and black pepper, to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 small red onion, finely diced

Juice of 1 lime

1 ripe avocado, diced

Fresh cilantro, chopped, for garnishing

Instructions
 

Preheat the Grill: Prepare your grill by setting it to medium-high heat, approximately 400°F (200°C), allowing it to reach temperature.

    Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with the olive oil, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly to ensure each shrimp is evenly coated with the marinade.

      Grill the Shrimp: If you are using wooden skewers, make sure to soak them in water for at least 30 minutes prior to grilling to prevent them from burning. Thread the marinated shrimp onto the skewers. Grill the shrimp for about 2-3 minutes on each side or until they are beautifully pink and opaque. Once cooked, carefully remove from the grill and set aside.

        Prepare the Avocado Salsa: In a separate bowl, mix together the diced avocado, halved cherry tomatoes, finely diced red onion, freshly squeezed lime juice, and a pinch of salt. Gently fold the ingredients together to create a flavorful salsa, taking care not to mash the avocado.

          Assemble the Bowls: Begin constructing your grilled shrimp bowls by placing a scoop of warm quinoa at the bottom of each bowl. Layer the grilled shrimp over the quinoa, followed by a generous spoonful of the fresh avocado salsa on top.

            Garnish and Serve: Finish your dish with a sprinkle of freshly chopped cilantro for a vibrant touch and an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 min | 25 min | Serves 4