Fresh, vibrant, and packed with lean protein, this Garlic Shrimp, Avocado & Broccoli Bowl is the perfect quick low-carb meal for lunch, dinner, or meal prep. Juicy garlic shrimp pair beautifully with creamy avocado and roasted broccoli for a satisfying bowl that’s nutritious and full of flavor.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Difficulty: Easy
Ingredients
For the Garlic Shrimp
- 8 oz (225g) shrimp, peeled and deveined
- ½ tbsp olive oil
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional
For the Bowl
- 2 cups broccoli florets
- ½ tbsp olive oil
- 1 medium avocado, sliced
- 1 tbsp fresh lemon juice
- Fresh parsley, chopped, for garnish
Nutrition Information
Per Serving
- Calories: 430 kcal
- Protein: 38g
- Carbohydrates: 15g
- Fiber: 9g
- Net Carbohydrates: 6g
- Fat: 25g
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.
Why You’ll Love This Recipe
- High in protein and healthy fats
- Naturally low in carbohydrates
- Ready in just 30 minutes
- Perfect for meal prep
- Gluten-free and keto-friendly
- Packed with vitamins, minerals, and fiber
Instructions
Step 1: Roast the Broccoli
Preheat your oven to 425°F (220°C).
Place the broccoli florets on a baking tray and toss with half of the olive oil, salt, and black pepper.
Roast for 15–20 minutes, turning halfway through, until tender and lightly charred around the edges.
Step 2: Cook the Garlic Shrimp
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the shrimp and season with salt, black pepper, and red pepper flakes if using.
Cook for 2–3 minutes per side until the shrimp are pink, opaque, and cooked through.
Step 3: Assemble the Bowl
Divide the roasted broccoli between serving bowls.
Top with the garlic shrimp and sliced avocado.
Drizzle with fresh lemon juice and garnish with chopped parsley.
Serve immediately while warm.
Storage Tips
- Store cooked shrimp and broccoli separately from the avocado for best freshness.
- Refrigerate for up to 3 days.
- Add fresh avocado just before serving
