These Honey-Lime Grilled Avocado-Shrimp Nacho Bowls are a healthy summer meal that’s packed with flavor!
This bowl is a whole vibe. I still remember the first time I made this, standing over the grill, shrimp sizzling, avocado getting those smoky grill marks, and me trying not to eat everything straight off the tongs before it made it to the bowl. There’s something about that honey-lime glaze meeting the charred edges of the shrimp that made me pause and say, “Okay… this is it. This is what I’m feeding people when I want them to fall in love with me.” Including my husband, who gave it that exact reaction.
The grilled avocado in here is unreal. It’s soft and buttery inside and just a little crisped on the edges from the honey caramelizing over the heat. It slides into the bowl and plays so well with the jalapeño-tomato heat, the corn’s smoky sweetness, and those crushed ancient grain crisps on top that bring a salty little crunch. It’s sweet, tangy, smoky, spicy, creamy, crunchy… I mean, you get it.
This is the kind of dinner that makes your mouth do a double take. And if you’re even remotely obsessed with textures like I am (hi, we’ve met), then you already know this is a dinner that checks every single box. Plus, it’s bowl week over here, and if we’re piling up layers of delicious, you better believe this one’s getting a prime spot on the repeat list.
Are Honey-Lime Grilled Avocado-Shrimp Nacho Bowls Healthy?
They’re definitely pretty healthy. Shrimp is a low-mercury seafood that’s full of lean protein, plus it contains selenium and vitamin B12. Avocados are rich in heart-healthy monounsaturated fats and fiber, not to mention plenty of potassium. The corn, tomato, and romaine bring vitamin C, folate, and several other valuable phytonutrients to the plate. What more could you ask for?
Lettuce On The Grill?
In other news: grilled romaine. Yes, it’s a thing. Why is this not the only way to eat salads? This has ruined lettuce for me in all other formats. Well, not really. But it’s close.
When you grill a head of romaine, it turns into something entirely brand new. The leaves soften slightly, leaving you with less bite. It also takes on a smoky, slightly nutty flavor that’s completely different from it in raw form. Plus, those grill marks look oh-so-elegant when plated up! Give it a try, and you just may be busting out the grill whenever the salad craving hits from now on.
How Do I Store Leftovers?
You can keep your leftover shrimp and veggies in an airtight container in the fridge for up to 2 days. Try to keep the crushed crisps separate so they don’t get soggy. If you’re reheating the shrimp, do it carefully, like over low heat in a skillet or just a quick zap in the microwave. If overheated, they will turn very rubbery.
Serving Suggestions
These shrimp bowls are plenty hearty and satiating all by themselves, but you can certainly make them part of a bigger meal! I like to serve mine with a side of Sweet Potato Cornbread and a Refreshing Watermelon Cucumber Salad. Then, whip up some Cucumber Agua Fresca to wash it all down.
Recipe
Ingredients
For The Bowl:
- 1 large cob of corn
- 1 large tomato halved
- 1/2 jalapeño pepper seeds removed
- Olive oil cooking spray
- 1/2 head of romaine lettuce
- Cilantro for garnish
- Green onion sliced, for garnish
- 1/2 cup corn chips or ancient grain crisps crushed
For The Glazed Shrimp And Avocado:
- 2 tablespoons honey
- 2 teaspoons fresh lime juice plus additional for garnish
- 1 teaspoon jalapeño minced
- Salt to taste
- 1/2 pound shrimp peeled and de-veined
- 1 large avocado halved and pitted
Instructions
- Preheat your grill to medium-high heat.
- Once hot, place the corn, tomato halves (cut-side down), and the jalapeño (cut-side down) onto the grill and cook until charred, turning the corn around every few minutes. The corn and tomatoes will take about 10 minutes, and the jalapeño about 5 minutes. Once cooked, transfer all to a plate and cover to keep warm.
- In a small bowl, whisk together the honey, 2 teaspoons of lime juice, and the minced jalapeño for the glaze, seasoning with a pinch of salt.
- Place the shrimp in a medium bowl and toss with half of the glaze (about 1 tablespoon total). Additionally, rub the cut side of the avocado with some of the glaze. You should have some glaze remaining. Set this aside, along with the bowl of shrimp to marinate.
- Spray the grill generously with the cooking spray and place the avocado halves cut-side down onto it. Additionally, spray the half head of romaine with cooking spray and place it directly onto the grill.
- Cook until the avocado and romaine have grill marks and they both soften. You'll need to turn the romaine every minute or so. This takes a total of 4-5 minutes. Remove from heat and cover to keep warm.
- Generously spray the grill with cooking spray again and place the shrimp directly onto the heat. Cook until no longer pink, which is only about 1 minute per side.
- Place the soft, grilled tomato into a medium bowl. Dice the grilled jalapeño and add it to the bowl with the tomato, mashing the two together with a fork until the tomato is almost sauce-like.
- Then, use a sharp knife to cut all the corn kernels off the cob. Additionally, roughly chop the romaine lettuce.
- Divide all your grilled food between the 2 bowls, garnishing with a good amount of cilantro, green onion, a pinch of salt, and another squeeze of fresh lime juice.
- Finally, drizzle the remaining glaze over the bowls and top with the crushed crisps or chips
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