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A healthy grilled shrimp avocado bowl with quinoa, corn salsa, and fresh Mediterranean vegetables.

Grilled Shrimp Bowl

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 lb Large Shrimp peeled/deveined
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic minced
  • 1 tsp Smoked Paprika
  • 1 tbsp Lemon Juice
  • 1 cup Cooked Quinoa or Rice
  • 1 large Avocado sliced
  • 1 cup Cherry Tomatoes halved
  • 1 cup Cucumber diced
  • 1/2 cup Sweet Corn Salsa
  • 2 cups Arugula or Mixed Greens
  • Dressing: 3 tbsp Olive Oil 1 tbsp Lemon Juice, 1 tsp Dried Oregano.

Method
 

  1. In a bowl, whisk 2 tbsp olive oil, garlic, paprika, lemon, salt, and pepper. Add shrimp and toss to coat.
  2. Heat a grill or pan over medium-high. Grill shrimp for 2–3 minutes per side until pink and opaque.
  3. Divide cooked grains and greens between two bowls.
  4. Top with sliced avocado, tomatoes, cucumber, corn salsa, and the grilled shrimp.
  5. Whisk dressing ingredients and drizzle over the bowls. Serve immediately.

Notes

  • Don’t Overcook: Shrimp cook in a flash (2–3 minutes per side). Once they turn pink and form a "C" shape, pull them off the heat to keep them juicy.
  • Thaw & Dry: If using frozen shrimp, pat them completely dry with a paper towel before marinating. Excess moisture prevents that beautiful golden sear.
  • Avocado Hack: To prevent browning in meal prep, toss avocado chunks in extra lemon juice or wait to slice them until right before serving.
  • Grain Swap: For a lighter, low-carb version, replace the quinoa/rice with cauliflower rice or a double portion of baby arugula.
  • Skewer Tip: If grilling outdoors, soak wooden skewers for 20 minutes beforehand to prevent them from burning on the grates.