Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- Extra lime wedges for serving
Instructions
- Prepare the marinade by whisking olive oil, lime juice, chili powder, garlic powder, onion powder, salt, and black pepper in a bowl.
- Add the shrimp to the marinade and let it sit for at least 15 minutes, up to 1 hour.
- Preheat the grill to medium-high heat.
- Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
- Prepare bowls with a base of rice or quinoa, and top with cherry tomatoes and diced avocado.
- Assemble the bowls by adding the grilled shrimp, drizzling with remaining marinade, and garnishing with cilantro and lime wedges.
Notes
- For more intense flavor, marinate the shrimp for up to an hour.
- Ensure the grill is hot enough to achieve a good char on the shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 160mg