Grilled Shrimp, Avocado, Cilantro & Lime Bowl
A fresh, anti-inflammatory, nutrient-dense meal
This Grilled Shrimp, Avocado, Cilantro & Lime Bowl is a vibrant, nourishing dish that delivers big flavor with powerful health benefits. Designed to balance lean protein, healthy fats, and anti-inflammatory herbs and spices, this bowl feels light yet deeply satisfying. It’s ideal for busy weeknights but elegant enough to serve when you want something that feels restaurant-quality without the extra effort.
Why This Bowl Is Anti-Inflammatory
Shrimp provide lean protein along with selenium and iodine, both important for metabolic and immune health. Avocado offers monounsaturated fats known to reduce inflammation and support heart health. Extra-virgin olive oil contains oleocanthal, a compound shown to act similarly to ibuprofen. Garlic and turmeric are well-researched anti-inflammatory ingredients, while cilantro and lime deliver antioxidants and digestive support.
Ingredients
Serves 2 generous bowls
Shrimp
1 lb large raw shrimp (16–20 count), peeled and deveined
1½ tbsp extra-virgin olive oil
2 cloves garlic, finely minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp turmeric
¼–½ tsp chili flakes (optional)
¾ tsp kosher salt
½ tsp freshly ground black pepper
Zest of 1 lime
Bowl Base
1½ cups cooked brown rice, quinoa, or farro (warm)
1 large ripe avocado, sliced
Cilantro–Lime Drizzle
3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp honey or maple syrup (optional, for balance)
2 tbsp finely chopped fresh cilantro
Pinch of salt
Optional Garnish
Extra chopped cilantro
Fresh cracked black pepper
Lime wedges
Instructions
1. Marinate the Shrimp
In a medium bowl, combine olive oil, garlic, smoked paprika, cumin, turmeric, chili flakes, salt, pepper, and lime zest. Add the shrimp and toss until evenly coated. Let marinate for 10–15 minutes only, as shrimp absorb flavor quickly and can become mushy if left too long.
2. Grill or Sear the Shrimp
For the best flavor, preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2–3 minutes per side, just until opaque with light char marks.
For a stovetop method, heat a cast-iron skillet over medium-high and sear shrimp for 2–3 minutes per side. Remove immediately to prevent overcooking.
3. Make the Cilantro–Lime Drizzle
In a small bowl, whisk together olive oil, lime juice, honey or maple syrup (if using), chopped cilantro, and salt until emulsified. Taste and adjust acidity or seasoning as needed.
4. Assemble the Bowls
Divide the warm grains between two bowls. Arrange the grilled shrimp on top, add sliced avocado, and drizzle generously with the cilantro-lime sauce. Finish with extra cilantro, cracked black pepper, and lime wedges.
Optional Anti-Inflammatory Add-Ins
Roasted sweet potatoes, steamed broccoli or asparagus, quick-pickled red onions, or toasted pumpkin seeds and walnuts all add extra texture, flavor, and nutrition.
Fresh, clean, and deeply satisfying—this bowl is proof that healthy food can be exciting, flavorful, and comforting all at once. 🌿🍤🥑