Shrimp Avocado Power Bowls | Fresh High-Protein Lunch Idea

Looking for a light and flavorful meal that’s ready in minutes? These Shrimp Avocado Power Bowls are a family favorite!
Packed with juicy shrimp, creamy avocado, crisp veggies, and fluffy rice, these bowls deliver protein, color, and freshness in every bite.

They’re quick to make, fun to customize, and perfect for healthy family lunches or easy weeknight dinners.

Summary

• Prep Time: 10 mins
  
• Cook Time: 10 mins
  
• Total Time: 20 mins
  
• Servings: 4
  

Equipment

• Skillet or grill pan
  
• Mixing bowl
  
• Knife and cutting board
  
• Measuring spoons
  

Ingredients for Shrimp Avocado Power Bowls

• 1 lb shrimp, peeled and deveined
  
• 1 tbsp olive oil
  
• Juice of ½ lemon
  
• ½ tsp garlic powder
  
• Salt and pepper to taste
  
• 1 cup cooked rice or quinoa
  
• 1 avocado, sliced
  
• ½ cup cherry tomatoes, halved
  
• ¼ cup diced cucumber
  
• 2 tbsp chopped parsley or cilantro
  

Instructions for Shrimp Avocado Power Bowls

1. Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, salt, and pepper.
   
2. Cook 2–3 minutes per side until pink and cooked through.
   
3. Assemble bowls with rice, shrimp, avocado, tomatoes, and cucumber.
   
4. Drizzle with lemon juice and sprinkle with parsley.
   
5. Serve immediately or store in the fridge for up to 2 days.
   

Nutrition Facts (Per Serving)

• Calories: 390 Protein: 34 g Fat: 16 g Carbs: 28 g
  

Expert Tips

• Add mango or pineapple for a tropical twist.
  
• Use pre-cooked shrimp for even faster prep.
  
• Make it kid-friendly by serving ingredients “deconstructed” for fun family bowls.
  
• Add a drizzle of light yogurt dressing or vinaigrette for extra flavor.
  

Conclusion

These Shrimp Avocado Power Bowls are fresh, filling, and full of goodness — a healthy meal that feels like a treat!
Quick to make, rich in protein, and bursting with flavor — they’ll be your go-to for busy days.

Shrimp Avocado Power Bowls | Fresh High-Protein Lunch Idea

Fresh, high-protein shrimp and avocado bowls with rice, veggies, and a light lemon dressing. Quick, colorful, and family-approved!

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Ingredients Equipment Method Notes

Ingredients

  

• 1 lb shrimp peeled and deveined
• 1 tbsp olive oil
• Juice of ½ lemon
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 cup cooked rice or quinoa
• 1 avocado sliced
• ½ cup cherry tomatoes halved
• ¼ cup diced cucumber
• 2 tbsp chopped parsley or cilantro

Equipment

• Skillet or grill pan
• – Mixing bowl
• – Knife and cutting board
• – Measuring spoons

Method

 

1. Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, salt, and pepper.
2. Cook 2–3 minutes per side until pink and cooked through.
3. Assemble bowls with rice, shrimp, avocado, tomatoes, and cucumber.
4. Drizzle with lemon juice and sprinkle with parsley.
5. Serve immediately or store in the fridge for up to 2 days.

Notes

Nutrition Facts (Per Serving)
Calories: 390 Protein: 34 g Fat: 16 g Carbs: 28 g

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