Get ready to meet your new favorite meal. These Shrimp and Avocado Bowls are the perfect blend of fresh, zesty, and satisfying. Packed with perfectly seasoned shrimp, creamy avocado, and a vibrant mix of fresh ingredients, this recipe is a guaranteed winner for a quick weeknight dinner or a healthy lunch. The star of the show is the homemade creamy chili-lime dressing that ties everything together in the most delicious way.
If you’re looking for a recipe that’s as nutritious as it is flavorful, you’ve found it. This dish is endlessly customizable and comes together in under 30 minutes, making healthy eating feel effortless and exciting.
Why This Shrimp and Avocado Bowl Recipe is a Must-Try
These bowls are more than just a pretty picture; they’re a powerhouse of flavor and nutrition. They are incredibly versatile, allowing you to use your favorite grains and veggies. It’s a light yet filling meal that will leave you feeling energized and satisfied.
Plus, this Shrimp and Avocado Bowls recipe is designed for real life. It’s quick enough for a busy weeknight, impressive enough to serve to guests, and simple enough for even beginner cooks to master with confidence.
The Key Ingredients for Perfect Shrimp and Avocado Bowls
The magic of this recipe lies in its simple, high-quality ingredients. Here’s what you’ll need to bring these vibrant bowls to life.
For the Seasoned Shrimp
- Shrimp: One pound of large shrimp, peeled and deveined. Fresh or frozen both work perfectly.
- Olive Oil: Just a tablespoon to help the shrimp cook evenly.
- Spices: A simple but powerful blend of chili powder, cumin, garlic powder, and a pinch of salt and pepper.
For the Creamy Chili-Lime Dressing
- Greek Yogurt: This creates a creamy, tangy base with a boost of protein.
- Lime Juice: Freshly squeezed is always best for that bright, zesty flavor.
- Cilantro: Fresh cilantro adds a burst of herbal freshness.
- Garlic: A single clove, minced, adds the perfect savory note.
- Sriracha or Hot Sauce: Add to your preferred level of heat.
For the Bowl Assembly
- Avocado: The star of the bowl! You’ll want one large, ripe avocado, diced.
- Quinoa: Cooked quinoa serves as a fluffy, protein-packed base. Brown rice or mixed greens work great too.
- Black Beans: One can, rinsed and drained, for fiber and plant-based protein.
- Cherry Tomatoes: Halved for a sweet, juicy burst of flavor.
- Red Onion: Thinly sliced for a sharp, crunchy contrast.
Step-by-Step Instructions
Making these delicious shrimp bowls is as easy as four simple steps. Let’s walk through it together.
Step 1: Prepare Your Base
Start by cooking your quinoa according to the package directions. While the quinoa cooks, you can prep the rest of your ingredients. This is a great time to rinse your black beans, chop the tomatoes and red onion, and dice the avocado.
Step 2: Make the Creamy Chili-Lime Dressing
In a small bowl or a blender, combine the Greek yogurt, fresh lime juice, cilantro, minced garlic, and a dash of sriracha. Whisk or blend until the dressing is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed. Set it aside to let the flavors meld.
Step 3: Cook the Shrimp
Pat the peeled shrimp dry with a paper towel. In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until they are 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 they are pink and opaque. Be careful not to overcook them!
Step 4: Assemble Your Shrimp and Avocado Bowls
Now for the fun part! Divide the cooked quinoa among your bowls. Top with the seasoned shrimp, diced avocado, black beans, cherry tomatoes, and sliced red onion. Drizzle generously with the creamy chili-lime dressing and serve immediately.
Tips for the Best Results
To ensure your Shrimp and Avocado Bowls are spectacular every time, keep these simple tips in mind.
- Choose Quality Shrimp: For the best flavor and texture, opt for large or jumbo shrimp. If using frozen, make sure they are fully thawed before cooking.
- Keep Avocado Fresh: To prevent your avocado from browning, dice it just before serving. A little squeeze of lime juice over the diced pieces also works wonders.
- Don’t Crowd the Pan: Cook the shrimp in a single layer to ensure they get a nice sear instead of steaming. Cook in batches if necessary.
Customizations and Variations
One of the best things about this recipe is how easy it is to customize. Feel free to mix and match ingredients based on what you have on hand.
- Try Different Bases: Swap the quinoa for brown rice, farro, or couscous. For a low-carb option, use cauliflower rice, zucchini noodles, or a bed of fresh spinach. For a different flavor profile, check out our fantastic taco bowl recipe.
- Add More Veggies: Roasted corn, diced bell peppers, shredded carrots, or cucumber would all be delicious additions.
- Switch Up the Protein: Not feeling shrimp? This bowl works wonderfully with grilled chicken or seasoned chickpeas for a vegetarian option. You can also try a grilled version of the shrimp for a smokier flavor.
- Add a Little Crunch: Toasted pepitas or crushed tortilla chips can add a wonderful textural contrast.
Meal Prep and Storage Solutions
These bowls are fantastic for meal prep. To keep everything fresh, store the components in separate airtight containers in the refrigerator. The quinoa, beans, and cooked shrimp will last for up to 3 days. The dressing will also stay fresh for 3-4 days. When you’re ready to eat, simply assemble your bowl and add fresh avocado.
Frequently Asked Questions
Absolutely. They are a well-balanced meal, rich in lean protein from the shrimp, healthy fats from the avocado, and complex carbohydrates and fiber from the quinoa and black beans. It’s a nutritious meal that will keep you full and satisfied.
Yes! For best results, store the cooked shrimp, quinoa, and dressing in separate airtight containers in the fridge for up to 3 days. Assemble your bowl and add fresh, diced avocado just before serving to prevent browning.
The best way to prevent browning is to cut the avocado right before you assemble and serve the bowls. You can also gently toss the diced avocado with a small amount of lime or lemon juice, as the acid helps slow the oxidation process.
A creamy, citrus-based dressing is perfect. We use a delicious creamy chili-lime dressing made with Greek yogurt, fresh lime juice, cilantro, and a hint of sriracha. It’s tangy, fresh, and complements the shrimp and avocado perfectly.
More Delicious Bowl Recipes
If you love the convenience and flavor of a meal in a bowl, you’ll definitely want to try our High-Protein Cheeseburger Bowls. It’s another easy and satisfying recipe perfect for any night of the week.
Share Your Creation!
We hope you love these Shrimp and Avocado Bowls as much as we do! It’s a recipe that proves healthy eating can be incredibly delicious and exciting. If you make this recipe, we would love to see it! Snap a photo and share it with us on Pinterest. Happy cooking!
Shrimp and Avocado Bowls Recipe
Shrimp and Avocado Bowls with Creamy Chili-Lime Dressing
Ingredients
Equipment
Instructions
- Cook quinoa according to package directions. While it cooks, prep your vegetables: rinse and drain black beans, halve cherry tomatoes, thinly slice red onion, and dice the avocado.
- In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, minced garlic, and sriracha until smooth. Season with salt and pepper to taste and set aside.
- Pat the shrimp dry. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. 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 cooked through.
- Divide the cooked quinoa among four bowls. Top with the cooked shrimp, diced avocado, black beans, cherry tomatoes, and red onion. Drizzle generously with the creamy chili-lime dressing and serve immediately.
Notes
Customize It: Feel free to add other veggies like roasted corn or bell peppers. For a low-carb version, serve over a bed of mixed greens or cauliflower rice.
