Grilled Shrimp Avocado Rice Bowls

Here’s a fresh, flavorful recipe for Grilled Shrimp Avocado Rice Bowls—easy, healthy, and great for lunch or dinner.

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Grilled Shrimp Avocado Rice Bowls

Ingredients (4 servings)

Shrimp

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lime
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• Salt and black pepper

Bowls

• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• 2 avocados, sliced
• 1 cup cherry tomatoes, halved
• ½ cup corn (optional)
• ¼ cup red onion, thinly sliced
• Fresh cilantro

Optional Sauce

• ½ cup plain Greek yogurt or sour cream
• 1–2 tbsp lime juice
• 1 tbsp olive oil
• Salt, to taste
• Optional: minced garlic or chipotle

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Instructions

1. Marinate shrimp
   Toss shrimp with olive oil, garlic, lime zest/juice, chili powder, paprika, cumin, salt, and pepper.
   Let marinate 10–15 minutes (no longer).
2. Grill shrimp
   Heat grill or grill pan to medium-high.
   Grill shrimp 2–3 minutes per side until pink and slightly charred.
   (Alternatively, sauté in a hot skillet.)
3. Assemble bowls
   Divide rice among bowls.
   Top with grilled shrimp, avocado, tomatoes, corn, onion, and cilantro.
4. Finish
   Drizzle with sauce or squeeze extra lime over the top.

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Tips & Variations

• Swap rice for cauliflower rice for low-carb
• Add black beans for extra protein
• Make it spicy with chipotle mayo or salsa
• Great for meal prep—keep avocado separate

If you want, I can turn this into a mango shrimp bowl, garlic-butter shrimp version, or no-grill indoor recipe.