Easy Summer Dinner Idea: Grilled
Avocado Bowls

Easy Summer Dinner: Grilled Avocado Bowls with Shrimp, Pineapple, Cilantro and Lime

I haven’t shared a food recipe in way too long, mostly because we’ve been in a food rut for what seems like years. Well, that and by the time we cook something, we eat it right away instead of photographing it. 😉 I still adhere mostly to AIP/Paleo for health reasons, and while this Grilled Avocado Bowl fits the bill, it’s also insanely delicious and easy! Read on for the quick recipe…

First, to give credit where credit is due, I was inspired by Kevin Curry of Fit Men Cook who shared a recipe on Live with Kelly and Ryan for Grilled Avocado and Grilled Shrimp Salad. I’d never thought to grill an avocado before. But I adjusted for my dietary restrictions (no nightshades/inflammatory foods or spices) and kept this super easy, fresh and clean.

Grilled Avocado Bowls with Shrimp, Pineapple & Cilantro
Makes 2 servings

Ingredients:
1 avocado, cut in half with pit removed
3 tablespoons olive oil
5 tablespoons fresh pineapple, diced
2 tablespoons fresh cilantro, rinsed and chopped
1 lb. (8 pieces) of shrimp, peeled and de-veined
2 limes
Sea salt, to taste
Fresh cracked black pepper, to taste
2 wooden skewers (soaked in water)

Directions:
Heat grill on medium
Brush or spray olive oil onto halved avocados
Toss shrimp with 2 tablespoons olive oil until lightly coated + juice of 1/2 lime, sea salt and pepper Thread shrimp onto skewers
Grill shrimp for approximately 6 minutes until just lightly browned, turning once
Grill avocados face down for approximately 3 minutes until you see grill marks
Remove shrimp and avocado from grill
Remove shrimp from skewers and chop into bite-size pieces
Add to grilled avocado: shrimp, pineapple, cilantro, fresh lime juice and sea salt to taste
Optional: Lightly drizzle with olive oil

Alternatively, you can also roast shrimp in the oven for 8-10 minutes in a single layer at 400 degrees, using Ina Garten’s method. And you can skip the grill altogether by not grilling the avocado. We’ve had it both ways, and both ways turns out delicious! Or, if shrimp isn’t your jam, this works excellently with filet mignon or skirt steak as well. Last night we had it with filet mignon and shrimp for surf & turf and it reminded us of being back at Mama’s in Maui!

Enjoy!

Do you have any easy, colorful dinners you like to make in the summer? Would love to know!

Before & After: Our Colorful Palm Springs Family Room
The Summer Essential You Need in Your Closet

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Avocado Bowls

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