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To make the Grilled Shrimp Bowl with Avocado Salsa, you need fresh and tasty ingredients. Here’s a detailed list: - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 small red onion, diced - 1 lime, juiced - 1 ripe avocado, diced - Fresh cilantro, chopped (for garnishing) Each ingredient plays a key role in flavor. The shrimp provides protein, while quinoa adds good carbs. Avocado gives creaminess, and lime adds a fresh zing. If you can't find large shrimp, medium ones work too. You can swap quinoa with rice or couscous for a different taste. For the avocado, try mango for a sweet twist in the salsa. This simple mix of ingredients comes together for a delightful meal. You can find the full recipe at the top of this section. First, let’s prep the shrimp. In a bowl, mix the large shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. This gives the shrimp a tasty flavor. Make sure every shrimp is coated well. If you use wooden skewers, soak them in water for about 30 minutes. This stops them from burning on the grill. If you use metal skewers, you can skip this step. Next, let’s make the avocado salsa. In another bowl, combine diced avocado, halved cherry tomatoes, diced red onion, lime juice, and a pinch of salt. Gently fold these ingredients together. This creates a fresh and zesty topping for your shrimp bowl. Now, it's time to grill! Preheat your grill to medium-high heat, around 400°F or 200°C. This temperature cooks the shrimp perfectly. Grill the shrimp skewers for about 2-3 minutes on each side. Watch for the shrimp to turn pink and opaque. This color change shows they are done. Remove them from the grill and set them aside. Now, let's put it all together! Start with a scoop of cooked quinoa at the bottom of your bowl. This creates a nice base. Next, add the grilled shrimp on top of the quinoa. Finally, spoon a generous amount of avocado salsa over the shrimp. For a pretty touch, garnish with freshly chopped cilantro. This adds color and flavor. Your grilled shrimp bowl is ready to enjoy! For more details, check the Full Recipe. To make tasty grilled shrimp, avoid overcooking. Shrimp cook fast. Grill them for just 2 to 3 minutes on each side. When they turn pink and opaque, they are done. Overcooked shrimp become rubbery and tough, so keep an eye on them. For seasoning, use a mix of olive oil, smoked paprika, garlic powder, salt, and pepper. This blend gives a nice, smoky flavor. Toss the shrimp well to coat them evenly. Let them marinate for a few minutes to soak in the flavors. You can make your avocado salsa even better. Try adding spices like cumin or chili powder for a kick. Fresh herbs like cilantro or parsley also add great taste. To keep your avocado fresh, use lime juice in the salsa. It helps prevent browning. If you prepare it ahead of time, cover it tightly with plastic wrap. This keeps air out and helps it stay green. Pair your grilled shrimp bowl with side dishes like rice or a fresh salad. A cold drink like iced tea or lemonade works well too. For meal prepping, make extra quinoa and shrimp. Store them in separate containers. This makes it easy to grab a healthy meal later. You can also pack the avocado salsa in a small container to keep it fresh. For the full recipe, check out the Grilled Shrimp Bowl with Avocado Salsa. {{image_2}} You can change the protein in this dish. If you prefer chicken, use grilled chicken breast instead of shrimp. The cooking time will be a bit longer. For a plant-based option, try tofu. Press the tofu to remove extra water, then marinate it just like the shrimp. You can also swap quinoa with other grains like brown rice or farro. Each brings its unique flavor and texture. The spice blend for shrimp is easy to change. You can add cumin or chili powder for more heat. If you want a smokier taste, try using smoked paprika. For the avocado salsa, consider adding mango or pineapple. These fruits will give a sweet twist. You can also toss in bell peppers or corn for added crunch and color. If you need a gluten-free version, all the ingredients in this recipe are naturally gluten-free. For a vegan meal, simply use tofu and skip the shrimp. If you want to keep it low-carb, replace quinoa with cauliflower rice. This will lower the carbs without losing the dish's flavor. To keep your grilled shrimp bowl fresh, first, let it cool. Place the shrimp and quinoa in separate storage containers. This keeps flavors and textures nice. Use airtight containers to avoid air and moisture. You can store the shrimp bowl in the fridge for up to three days. For the best taste, eat it sooner rather than later. When reheating shrimp and quinoa, the best way is to use the stove. Heat a pan on low and add a splash of water. Stir gently until warm. Avoid using the microwave, as it can dry out the shrimp. For the avocado salsa, do not heat it. Instead, keep it in the fridge. If you need to warm it up, do so at room temperature. This helps keep the fresh taste and color. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Just thaw them first. Place shrimp in the fridge overnight or run them under cold water for a quick thaw. This helps maintain their flavor and texture. How do I know when shrimp are fully cooked? Shrimp are done when they turn pink and opaque. They curl into a C shape too. This usually takes about 2-3 minutes per side on the grill. Keep an eye on them; overcooked shrimp become tough. How can I prevent my avocado from browning? To stop browning, add lime juice to the avocado. The acid keeps it fresh and green. You can also store the salsa in an airtight container. Press plastic wrap directly on the salsa's surface to reduce air exposure. Can I make the salsa ahead of time? You can make the salsa ahead, but it’s best to eat it fresh. If you prepare it early, add lime juice to keep it bright. Store it in the fridge for up to a few hours. What can I serve with a grilled shrimp bowl? You can serve grilled shrimp bowls with a side salad or some crusty bread. Rice or corn on the side also works well. This adds more texture and flavor to your meal. How long does it take to make this dish? Making a grilled shrimp bowl takes about 25 minutes. Prep time is around 15 minutes, and grilling takes about 10 minutes. It’s a quick and tasty meal option! This article covered how to create a delicious grilled shrimp bowl. We discussed essential ingredients, like shrimp, quinoa, and avocado. You learned step-by-step instructions for prepping, grilling, and assembling your bowl. The tips and tricks section shared ways to enhance flavors and perfect your dish. We explored variations for different diets and storage tips for leftovers. Overall, you can create a tasty, customizable meal. Enjoy experimenting in the kitchen! Your grilled shrimp bowl can become a favorite dish for friends and family.

Grilled Shrimp Bowl with Avocado Salsa

Elevate your meal prep with this delicious Grilled Shrimp Bowl with Avocado Salsa! Packed with flavor and nutrients, this easy recipe features succulent shrimp, creamy avocado, and refreshing cherry tomatoes, all served over a bed of quinoa. Perfect for lunch or dinner, it’s healthy and satisfying. Ready to impress your taste buds? Click through for the full recipe and bring this mouthwatering dish to your table today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 small red onion, diced

1 lime, juiced

1 ripe avocado, diced

Fresh cilantro, chopped (for garnishing)

Instructions
 

Preheat the grill to medium-high heat (about 400°F or 200°C).

    In a bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.

      Skewering the shrimp (if using wooden skewers, soak them in water for 30 minutes to prevent burning), grill the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from the grill and set aside.

        In a separate bowl, prepare the avocado salsa by mixing diced avocado, cherry tomatoes, diced red onion, lime juice, and a pinch of salt. Gently fold to combine.

          To assemble the grilled shrimp bowls, place a scoop of quinoa at the base. Top with the grilled shrimp and then add a generous serving of avocado salsa on top.

            Garnish with freshly chopped cilantro for an extra burst of flavor.

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