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This vibrant Paleo Shrimp Bowl comes together in under 30 minutes for a fresh, satisfying meal. It features seasoned shrimp, crisp vegetables, creamy avocado, and a zesty lime dressing. You’ll love how adaptable this Paleo Shrimp Bowl is for weeknights or meal prep.

Why You’ll Love This Paleo Shrimp Bowl

Fresh & vibrant: Every bite is a burst of color and flavor.
Quick to make: Ready from start to finish in under 30 minutes.
Highly versatile: Easily adapt with whatever veggies you have.
Perfectly cooked shrimp: Juicy, tender, and packed with savory flavor.

Ingredients & Tools

450 g raw shrimp, peeled and deveined
2 tbsp avocado oil or olive oil, divided
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional)
1 large avocado, sliced
1 red bell pepper, thinly sliced
1 cucumber, diced
100 g cherry tomatoes, halved
50 g red onion, thinly sliced
30 g fresh cilantro, chopped
Juice of 2 limes
1 tbsp extra virgin olive oil
1 tsp raw honey or maple syrup (optional)
Sea salt and black pepper to taste

Tools: Large skillet, mixing bowls, sharp knife, cutting board

Notes: Using fresh, high-quality shrimp makes a noticeable difference. Don’t skip the fresh lime juice in the dressing.

Nutrition (per serving)

Calories:	380 kcal
Protein:	28 g
Fat:	22 g
Carbs:	18 g
Fiber:	7 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the secret to getting a beautiful sear instead of steaming them. Wet shrimp will release moisture in the pan and won’t brown properly.
Don’t skip the cayenne if you like a little heat. It adds a subtle warmth that balances the fresh veggies and creamy avocado beautifully—but it’s totally optional if you prefer a milder bowl.
Use ripe but firm avocado. You want slices that hold their shape when tossed with the other ingredients. If your avocado is too soft, it might turn to mush when you mix everything together.
Make the dressing right before serving. Fresh lime juice loses its zing if it sits too long, so whisk it up just as your shrimp are finishing in the pan for the brightest flavor.

How to Make Paleo Shrimp Bowl

Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. In a medium bowl, toss the shrimp with 1 tablespoon of avocado oil, smoked paprika, garlic powder, onion powder, cayenne (if using), and a generous pinch of salt and pepper. Make sure each shrimp is evenly coated with the spice mixture. You’ll notice how the vibrant color from the paprika starts to cling to them already.

Step 2: Heat a large skillet over medium-high heat. Add the remaining tablespoon of avocado oil and let it get hot—you should see it shimmer lightly. Carefully add the shrimp in a single layer, making sure they aren’t crowded. Cook for about 2–3 minutes per side, until they turn pink and opaque with a slight golden crust. Avoid moving them around too much; letting them sit ensures a nice sear. Once cooked, remove them from the pan immediately to prevent overcooking.

Step 3: While the shrimp cook, chop all your vegetables. Thinly slice the red bell pepper, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Try to keep the pieces relatively uniform so you get a bit of everything in each forkful. Slice the avocado just before assembling to keep it from browning. The combination of colors and textures here is part of what makes this bowl so appealing.

Step 4: Whisk together the fresh lime juice, extra virgin olive oil, and honey or maple syrup (if using) in a small bowl. Season with a pinch of salt and pepper. Taste and adjust—you might want a little more lime for tang or a touch more sweetness to balance it out. The dressing should be bright and pourable, with a nice harmony of tart and rich flavors.

Step 5: Now for the fun part—assembling your bowls! Divide the chopped vegetables between two bowls, arranging them in colorful sections or tossing them gently together. Top with the warm cooked shrimp and sliced avocado. Drizzle the lime dressing generously over everything, and finish with a handful of fresh chopped cilantro. The warmth from the shrimp will slightly wilt the cilantro and meld the flavors together beautifully.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Freeze cooked shrimp only for up to 1 month; thaw in fridge before use.
Reviving: Gently reheat shrimp in a skillet; assemble just before serving.

Serving Suggestions

Complementary Dishes

Simple plantain chips — Their subtle sweetness and crunch provide a lovely contrast to the savory shrimp and fresh vegetables.
Sautéed garlic kale — Adding a warm, garlicky green side brings depth and makes the meal feel even more substantial and cozy.
Roasted sweet potato cubes — Their natural caramelized sweetness pairs wonderfully with the spice from the shrimp and the zesty lime dressing.

Drinks

Sparkling water with lime — The effervescence and citrus notes cleanse the palate and enhance the fresh, bright flavors of the bowl.
Iced herbal tea — A mint or ginger tea served cold complements the meal without overpowering the delicate taste of the shrimp and veggies.
Dry rosé — If you enjoy wine, a crisp, dry rosé offers a fruity acidity that harmonizes beautifully with the dish’s tangy and savory elements.

Something Sweet

Fresh berry salad — A mix of raspberries, blueberries, and blackberries with a hint of mint feels light and refreshing after the savory shrimp bowl.
Dark chocolate squares — A few pieces of high-cacao dark chocolate provide a rich, bittersweet finish that doesn’t feel too heavy.
Coconut macaroons — Their chewy texture and subtle sweetness are a delightful Paleo-friendly treat to round off the meal.

Top Mistakes to Avoid

Overcooking the shrimp. They go from tender to rubbery in just a minute or two. As soon as they curl and turn opaque, take them off the heat—they’ll continue to cook a bit from residual heat.
Skipping the drying step. If you don’t pat the shrimp dry, they’ll steam instead of sear, and you’ll miss out on that lovely caramelized crust and deeper flavor.
Using bottled lime juice. The flavor is flat and often bitter compared to fresh-squeezed, which has a vibrant acidity that’s essential for the dressing and overall balance.
Adding the avocado too early. If you slice it long before serving, it can brown and turn mushy. Cut it just before assembling to keep it bright green and firm.

Expert Tips

Tip: Let the shrimp come to room temperature for 10 minutes before cooking. This helps them cook more evenly, so you don’t end up with some underdone and some overcooked.
Tip: Toast your spices. If you have an extra minute, warm the smoked paprika, garlic powder, and onion powder in a dry skillet for 30 seconds before mixing with the shrimp. It deepens their flavor beautifully.
Tip: Massage the red onion. If you find raw red onion too sharp, soak the slices in cold water for 5–10 minutes, then drain and pat dry. This mellows the bite while keeping the crunch.
Tip: Make it a salad. Chop the shrimp and toss everything together more thoroughly for a hearty shrimp salad version—it’s fantastic wrapped in lettuce cups or served over a bed of greens.

FAQs

Can I use frozen shrimp?
Absolutely—just make sure to thaw them properly. The best way is to place them in a bowl in the refrigerator overnight. If you’re short on time, you can seal them in a plastic bag and submerge them in cold water for about 30 minutes, changing the water once. Avoid thawing at room temperature or in hot water, as this can affect the texture. Once thawed, pat them thoroughly dry before seasoning and cooking.

How can I make this spicier?
If you love heat, there are a few easy ways to kick it up. Add an extra ¼ teaspoon of cayenne to the shrimp seasoning, include some thinly sliced fresh jalapeño with the vegetables, or stir a pinch of red pepper flakes into the dressing. You could also serve it with a dash of your favorite hot sauce at the table—a little goes a long way!

Is this recipe good for meal prep?
Yes, with one adjustment: keep the components separate until you’re ready to eat. Store the cooked shrimp, chopped vegetables, dressing, and avocado (with the pit left in and wrapped tightly) in individual containers. The avocado might still brown a little, but leaving the pit in helps. Assemble just before serving to keep everything fresh and crisp.

Can I substitute the shrimp with another protein?
Definitely! Chicken, scallops, or even firm tofu (if you’re not strictly Paleo) work wonderfully. For chicken, cut it into bite-sized pieces and cook until no longer pink inside. For scallops, sear them just like the shrimp until golden. Adjust cooking times accordingly, and keep the same seasoning blend—it’s versatile and delicious with various proteins.

How long do leftovers last?
Assembled bowls are best eaten immediately, but you can store the components separately in airtight containers in the refrigerator for up to 2 days. The vegetables will soften a bit, and the avocado will brown, so it’s ideal to enjoy this fresh. Reheat the shrimp gently in a skillet over low heat to avoid overcooking.

Paleo Shrimp Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine American, fusion

Servings 2

Total Time 25 minutes

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Make a delicious Paleo Shrimp Bowl in under 30 minutes! Featuring seasoned shrimp, fresh veggies, and zesty lime dressing. Get the easy recipe now!

Ingredients

For the Shrimp and Seasoning:

450 g raw shrimp (peeled and deveined)
2 tbsp avocado oil or olive oil (divided)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Sea salt and black pepper (to taste)

For the Vegetables and Dressing:

1 large avocado (sliced)
1 red bell pepper (thinly sliced)
1 cucumber (diced)
100 g cherry tomatoes (halved)
50 g red onion (thinly sliced)
30 g fresh cilantro (chopped)
2 limes (juice of)
1 tbsp extra virgin olive oil
1 tsp raw honey or maple syrup (optional)
Sea salt and black pepper (to taste)

Instructions

01
Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is crucial for that perfect sear. In a medium bowl, toss the shrimp with 1 tablespoon of avocado oil, smoked paprika, garlic powder, onion powder, cayenne (if using), and a generous pinch of salt and pepper. Make sure each shrimp is evenly coated with the spice mixture.
02
Heat a large skillet over medium-high heat. Add the remaining tablespoon of avocado oil and let it get hot—you should see it shimmer lightly. Carefully add the shrimp in a single layer, making sure they aren't crowded. Cook for about 2–3 minutes per side, until they turn pink and opaque with a slight golden crust. Avoid moving them around too much; letting them sit ensures a nice sear. Once cooked, remove them from the pan immediately to prevent overcooking.
03
While the shrimp cook, chop all your vegetables. Thinly slice the red bell pepper, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Try to keep the pieces relatively uniform so you get a bit of everything in each forkful. Slice the avocado just before assembling to keep it from browning.
04
Whisk together the fresh lime juice, extra virgin olive oil, and honey or maple syrup (if using) in a small bowl. Season with a pinch of salt and pepper. Taste and adjust—you might want a little more lime for tang or a touch more sweetness to balance it out. The dressing should be bright and pourable, with a nice harmony of tart and rich flavors.
05
Now for the fun part—assembling your bowls! Divide the chopped vegetables between two bowls, arranging them in colorful sections or tossing them gently together. Top with the warm cooked shrimp and sliced avocado. Drizzle the lime dressing generously over everything, and finish with a handful of fresh chopped cilantro.