Introduction
Pansy’s Grilled Shrimp & Avocado Power Bowl is a fresh and colorful meal filled with seasoned shrimp, creamy avocado, crisp vegetables, and wholesome grains. A simple lime dressing brings all the flavors together without making the dish feel heavy. It’s perfect for a quick lunch, healthy dinner, or meal prep.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Bowls
- 2 cups cooked quinoa or brown rice
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup corn, cooked and drained
- 1 cup cucumber, chopped
- 2 cups fresh baby spinach
- ¼ cup finely chopped red onion
- Fresh cilantro, optional
For the Lime Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- ½ teaspoon minced garlic
- Pinch of salt and black pepper
Directions
1. Season the shrimp.
Place the shrimp in a bowl and add olive oil, garlic powder, smoked paprika, onion powder, oregano, salt, black pepper, and lime juice. Toss until evenly coated.
2. Prepare the dressing.
Whisk together the lime juice, olive oil, honey, minced garlic, salt, and black pepper. Set aside.
3. Grill the shrimp.
Heat a grill or grill pan over medium-high heat. Grill the shrimp for approximately 2–3 minutes per side, or until they are pink, opaque, and cooked through.
4. Prepare the bowls.
Divide the cooked quinoa or brown rice among four bowls. Add the spinach, tomatoes, corn, cucumber, red onion, and sliced avocado.
5. Add the shrimp.
Divide the grilled shrimp evenly among the bowls.
6. Finish and serve.
Drizzle each bowl lightly with the lime dressing. Garnish with fresh cilantro and an additional lime wedge if desired. Serve immediately.
Cooking Tips
Avoid overcooking the shrimp because they can quickly become tough. They are ready when they turn pink and opaque. Prepare the vegetables and dressing before grilling the shrimp so you can assemble the bowls while the shrimp are still warm.
Serving Suggestions
Enjoy this power bowl as a complete meal or serve it with fresh fruit on the side. For a lower-carbohydrate option, replace the quinoa or brown rice with cauliflower rice or additional spinach. You can also add black beans for extra fiber and protein.
Storage & Reheating
Store the shrimp, grains, and vegetables in separate airtight containers in the refrigerator for up to 3 days. Keep the avocado and dressing separate until serving for the best texture and freshness. Reheat the shrimp and grains gently, then add the fresh vegetables, avocado, and dressing.
Nutrition Information
Estimated per serving — 4 servings
Calories: approximately 430–470
Protein: approximately 30–34 g
Carbohydrates: approximately 42–47 g
Fat: approximately 17–20 g
Fiber: approximately 8–10 g
Nutrition information is an estimate and may vary depending on the grain, portion sizes, and ingredients used.