Description
Fresh, flavorful, and totally satisfying, this Shrimp Avocado Bowl combines juicy shrimp, creamy avocado, and crisp veggies for a beachy, feel-good meal that’s perfect any time of year.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined (or substitute with grilled chicken)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- 1 lime, juiced (plus extra if desired)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Bring a pot of water to a boil and cook the shrimp for 2-3 minutes until pink and opaque. Drain and let cool before chopping.
- In a large bowl, mix together avocado, cherry tomatoes, cucumber, and red onion.
- Fold in the cooled shrimp gently. Drizzle with olive oil and lime juice, and season with salt and pepper.
- Toss everything together carefully to combine without mashing the avocado. Garnish with chopped cilantro and serve immediately.
Notes
To spice things up, toss in diced jalapeños or a dash of red pepper flakes. For a heartier meal, serve over brown rice or quinoa. Best enjoyed fresh, if storing, keep the avocado separate to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 140mg
Keywords: shrimp, avocado, salad, bowl, summer, healthy