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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 red onion, finely diced - 1 ripe avocado, diced - 1 lime, juiced - Fresh cilantro, chopped - Lime wedges - Extra cilantro To make a great Grilled Shrimp Bowl with Avocado Salsa, gather your main ingredients first. Start with fresh shrimp. Peel and devein them for the best taste. Use large shrimp for a hearty bite. You also need olive oil, garlic, smoked paprika, cumin, salt, and pepper. These flavors blend well and make the shrimp pop. Next, cook your quinoa. It adds a nice base to the bowl. You’ll need cherry tomatoes and red onion to give it a colorful touch. The avocado brings creaminess, and lime juice adds zing. Lastly, fresh cilantro gives a burst of flavor. For a garnish, you can add lime wedges and extra cilantro. These add a nice touch to your dish. This combination is not just tasty; it looks great too. You can find the full recipe to guide you through every step, ensuring you create this delightful dish with ease. - In a large bowl, combine 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon cumin, salt, and pepper. - Add 1 pound of peeled and deveined shrimp. Toss them well in the marinade. - Let the shrimp marinate for 15-20 minutes. This time allows the flavors to soak in. - Preheat your grill or grill pan over medium-high heat. - Once hot, place the shrimp on the grill. Grill for 2-3 minutes on each side. - The shrimp should turn pink and opaque. Remove them from the grill and set aside. - In a bowl, combine 1 diced avocado, 1 cup halved cherry tomatoes, 1 finely diced red onion, and juice from 1 lime. - Add a pinch of salt to taste. Gently mix the ingredients together. - Be careful not to mash the avocado. You want nice chunks for texture. - Spoon 1 cup of cooked quinoa into each serving bowl. - Top the quinoa with the grilled shrimp and a generous scoop of avocado salsa. - For a final touch, garnish with fresh cilantro and a lime wedge. You can find the full recipe above! To make the best grilled shrimp, avoid overcooking. Shrimp cook quickly. They turn pink and opaque in just 2-3 minutes per side. If you cook them too long, they become tough. Use skewers for easier handling on the grill. Skewers keep the shrimp together and make flipping them simple. Soak wooden skewers in water first to stop them from burning. You can change up your avocado salsa for extra flavor. Try adding corn for a sweet crunch. Jalapeños give a spicy kick if you like heat. You can also swap lime juice for lemon juice for a bright twist. Each variation adds a new layer to the dish. Feel free to mix and match to suit your taste! {{image_2}} You can switch shrimp for chicken or tofu. Both options taste great and add variety. If you want a lighter meal, think about skipping the protein. A bowl with just grains and veggies can be refreshing and filling. If you want a change from quinoa, brown rice or couscous works well. They both add unique textures and flavors. You can also try using salad greens. This gives you a fresh base and is perfect for warm days. With these variations, you can customize your bowl to suit your taste. Try different combos to find your favorite mix. For the full recipe, check out the detailed instructions above. To keep your grilled shrimp and avocado salsa fresh, store them separately in the fridge. This method helps maintain their flavors and textures. Use airtight containers for best results. Shrimp can last for about 2-3 days, while the salsa stays good for up to 2 days. If you have extra quinoa, store that too! When it's time to enjoy your leftovers, reheat the shrimp in a skillet over low heat. This method keeps the shrimp juicy and tasty. Avoid microwaving the avocado salsa to prevent it from turning brown. Instead, serve it fresh to keep that vibrant color and flavor. Enjoy your delightful bowl again! It takes 20 minutes to prep and 30 minutes to cook. You can have this meal ready in under an hour. Yes, you can prep it ahead of time. However, it tastes best when fresh. The shrimp and salsa stay vibrant and flavorful when made just before serving. This bowl pairs well with a fresh side salad or grilled vegetables. You can add some lime wedges for extra zest. Enjoy your meal with a refreshing drink to complement the flavors. For more ideas, check the Full Recipe for ways to mix and match sides. This Grilled Shrimp Bowl is easy and packed with flavor. You learned how to marinate shrimp, grill it, and make a fresh avocado salsa. The tips can help you cook perfect shrimp and enhance the salsa. Remember, you can mix and match ingredients to create your own twist. Store leftovers smartly, and enjoy them later. This dish is not just tasty; it's also full of nutrition. Try making it your own and share it with others. You'll impress everyone at your next meal!

- Grilled Shrimp Bowl with Avocado Salsa

Spice up your mealtime with this delicious Grilled Shrimp Bowl with Avocado Salsa! This vibrant dish combines succulent grilled shrimp, fluffy quinoa, and a fresh avocado salsa that's bursting with flavor. It's perfect for a quick dinner or meal prep. In just 30 minutes, you can enjoy this healthy, mouth-watering meal. Click to discover the full recipe and delight your taste buds with this tasty bowl!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 red onion, finely diced

1 ripe avocado, diced

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Instructions
 

In a large bowl, combine olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for about 15-20 minutes.

    Preheat your grill or grill pan over medium-high heat. Once hot, grill the marinated shrimp for about 2-3 minutes per side, or until they are pink and opaque. Remove from heat and set aside.

      In a separate bowl, prepare the avocado salsa by combining diced avocado, cherry tomatoes, red onion, lime juice, and a pinch of salt. Gently mix to combine, being careful not to mash the avocado.

        To assemble the bowls, spoon cooked quinoa into serving bowls as the base. Top with grilled shrimp and a generous scoop of avocado salsa.

          Garnish with fresh cilantro and a lime wedge on the side for added flavor.

            Prep Time, Total Time, Servings: 20 mins | 30 mins | Serves 4