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- 1 pound large shrimp, peeled and deveined - 2 ripe avocados, diced - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 cup baby spinach - 2 tablespoons olive oil - 1 tablespoon fresh lime juice - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, chopped, for garnish The main ingredients for the grilled shrimp bowl are simple yet flavorful. The large shrimp provide a nice protein base. You want to choose shrimp that is fresh, firm, and pink. The ripe avocados add a creamy texture. They should be soft but not mushy. The cooked quinoa serves as a great base. It fills you up and adds a nutty flavor. The additional ingredients bring color and freshness to the dish. Halved cherry tomatoes add sweetness. The finely chopped red onion gives a nice bite. Baby spinach adds a nutrient boost and a touch of green. For the marinade, I use a mix of olive oil, lime juice, smoked paprika, and garlic powder. This blend adds depth to the shrimp. Salt and pepper are key for seasoning. Fresh cilantro makes a lovely garnish. It adds a pop of color and a fresh taste. Remember to check out the Full Recipe for detailed steps! This dish is not just about taste; it’s about how fresh ingredients come together. Enjoying this meal is easy when you have all the right parts ready. To start, grab a medium bowl. In this bowl, mix the shrimp with the marinade ingredients. This includes olive oil, fresh lime juice, smoked paprika, garlic powder, salt, and pepper. Make sure to toss the shrimp well. You want each piece to get coated evenly with the marinade. Once mixed, set the bowl aside. Let the shrimp marinate for 10 to 15 minutes. This step enhances the flavor and makes the shrimp juicy. Next, preheat your grill or grill pan to medium-high heat. You want it hot enough to sizzle when the shrimp touch the surface. Carefully lay the marinated shrimp on the grill. Cook them for about 2 to 3 minutes on each side. You'll know they are done when they turn pink and opaque. Once cooked, remove the shrimp and set them aside. Now it’s time to build your bowl. Start by layering cooked quinoa as the base. Spread it evenly across the bottom of a large serving bowl. Next, add a layer of fresh baby spinach. Then, place the grilled shrimp on top of the spinach. Arrange them neatly for a nice look. After that, sprinkle diced avocados, halved cherry tomatoes, and finely chopped red onion over everything. For added flavor, drizzle a little more lime juice on top. Season lightly with extra salt and pepper. Gently toss all the ingredients together. Be careful not to mash the avocados. This keeps the texture nice and fresh. Finally, finish by garnishing with chopped cilantro. This adds a pop of color and taste before serving. For the full recipe, check out the Grilled Shrimp Bowl with Avocado. To know if your shrimp are perfectly cooked, look for vibrant pink color. They should also be opaque and firm. If they feel tough or chewy, they are overcooked. To avoid rubbery shrimp, keep the cooking time short. Grill shrimp for 2-3 minutes on each side. Remove them as soon as they turn pink. To prevent browning, use lime juice on your avocado. The acid slows down the browning process. Choose ripe avocados for the best flavor. A ripe avocado yields slightly when you press it. If it feels hard, leave it out to ripen for a few days. Serve your grilled shrimp bowl in individual bowls for a fun touch. This makes it easy for everyone to enjoy. Adding lime wedges on the side lets guests add extra zing to their bowls. The fresh taste of lime pairs perfectly with shrimp and avocado. {{image_4}} You can switch shrimp with other proteins. Chicken breast works well. Cut it into bite-sized pieces and grill it like shrimp. Tofu is a great vegetarian option. Use firm tofu and press it to remove extra moisture. Then, marinate and grill it just like you would with shrimp. If you want to change the quinoa, try using brown rice or farro. Both give a nice texture. For seasonal vegetables, consider adding bell peppers, zucchini, or corn. These add color and crunch to your bowl. You can play with spices in this dish. Try adding cumin or chili powder for some heat. Marinades can also change the flavor. A honey-soy mix gives a sweet touch. You can add sauces like sriracha or a yogurt dressing for extra zing. For the full recipe, check the Grilled Shrimp Bowl with Avocado section. Store leftover grilled shrimp in an airtight container. Keep it in the fridge. It stays fresh for about two days. The key is to cool the shrimp first before sealing it. For best taste, eat shrimp cold or at room temperature. When reheating, do not microwave shrimp. Instead, warm it gently in a pan. This helps avoid rubbery texture. You can add a splash of water or broth to keep it moist. Make meal prep easy with this dish. You can prepare many parts ahead of time. Cook the quinoa and let it cool. Store it in the fridge for up to five days. Chop the veggies and store them in separate containers. You can also marinate the shrimp a day before. Keep it sealed in the fridge until you are ready to grill. Assemble the bowls quickly on busy days. Just layer your ingredients for a fresh meal. You can freeze grilled shrimp. Place it in a freezer bag. Squeeze out the air and seal it tight. It lasts for up to three months. When ready to eat, thaw it in the fridge overnight. For quinoa and veggies, store them in separate bags. They also freeze well. Just make sure to label them with dates. This way, you can enjoy this tasty dish later. For the full recipe, check out the details above! Cook shrimp for about 2-3 minutes on each side. You want them to turn pink and opaque. If they curl tightly, they are likely overcooked. Use a timer to avoid guesswork. This way, you'll get perfectly grilled shrimp every time. Yes, you can use frozen shrimp. Just make sure to thaw them properly. Place the shrimp in cold water for about 20 minutes. You can also leave them in the fridge overnight. This ensures they cook evenly on the grill. If you don't have quinoa, try brown rice or farro. These grains provide a nice texture and flavor. For a gluten-free option, use rice or even cauliflower rice. Each choice will add a unique taste to your bowl. To spice up your dish, add cayenne pepper or chili flakes. You can also mix in some diced jalapeños. For a tasty twist, try a spicy marinade. Just remember to balance the heat with lime juice to keep it fresh. This blog post introduced a fresh shrimp and quinoa bowl. We covered key ingredients, grilling tips, and tasty variations. Remember the importance of perfectly cooked shrimp and ripe avocados. This dish is not only healthy but also easy to prepare. Feel free to mix and match ingredients based on your taste. Enjoy this meal as a quick lunch or a light dinner. It’s simple, delicious, and can be prepped in minutes. Take your time and make it your own!

- Grilled Shrimp Bowl with Avocado

Create a delightful Grilled Shrimp Bowl with Avocado that's perfect for any meal! This vibrant and healthy dish features juicy shrimp, creamy avocado, and fresh veggies all atop a base of fluffy quinoa. With simple ingredients and easy steps, you can whip up this tasty bowl in just 20 minutes. Ready to impress? Click through for the full recipe and bring this delicious and nutritious meal to your table today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 cup baby spinach

2 tablespoons olive oil

1 tablespoon fresh lime juice

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Instructions
 

In a medium mixing bowl, combine the peeled and deveined shrimp with olive oil, fresh lime juice, smoked paprika, garlic powder, salt, and pepper. Toss well to ensure the shrimp are evenly coated in the marinade.

    Preheat your grill or a grill pan to medium-high heat until hot, creating a sizzle when the shrimp hit the surface.

      Once ready, carefully place the shrimp on the grill. Cook for approximately 2-3 minutes on each side, or until the shrimp turn a vibrant pink and become opaque. Once cooked, remove from the grill and set aside.

        In a large serving bowl, create a base layer with the cooked quinoa, spreading it evenly across the bottom.

          On top of the quinoa, add a layer of fresh baby spinach, followed by the grilled shrimp, arranged in a neat fashion for a visually appealing presentation.

            Next, sprinkle the diced avocados, halved cherry tomatoes, and finely chopped red onion over the top.

              For an extra burst of flavor, drizzle with a bit more lime juice and season lightly with additional salt and pepper.

                Gently toss all the ingredients together, being cautious not to mash the delicate avocados, to maintain texture and presentation.

                  Finally, finish by garnishing your bowl with freshly chopped cilantro, adding a pop of color and flavor before serving.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                      - Presentation Tips: Serve in individual bowls for a personal touch, with extra lime wedges on the side for guests to add more zing as they like!