Name: Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined; 1 bunch (about 1 lb) fresh asparagus, trimmed; 1 tbsp olive oil; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp sea salt; ½ tsp freshly ground black pepper; 2 cups cooked jasmine or brown rice; Fresh lemon wedges, for serving; ½ cup Greek yogurt (or sour cream); 2 tbsp mayonnaise; 2 cloves garlic, finely minced; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and pepper to taste; 1 tbsp fresh chopped parsley or dill (optional garnish)

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A Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce a dish packed with smoky, tender shrimp, fresh asparagus, and a creamy garlic sauce—this dish is as vibrant as it is delicious. Perfect for a weeknight dinner or meal prep, it brings together all the flavors and textures I love: juicy shrimp, crisp vegetables, and a velvety sauce that brings it all together. And it’s easy enough for me to whip up any night of the week.

Ingredients

1 lb (450 g) large shrimp, peeled and deveined

1 bunch (about 1 lb) fresh asparagus, trimmed

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

2 cups cooked jasmine or brown rice

Fresh lemon wedges, for serving

For the creamy garlic sauce:

½ cup Greek yogurt (or sour cream)

2 tablespoon mayonnaise

2 cloves garlic, finely minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

1 tablespoon fresh chopped parsley or dill (optional garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, I toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. I let it marinate for 10–15 minutes.

I drizzle the asparagus with a little olive oil and season it with salt and pepper. Then, I set it aside.

I preheat the grill or grill pan over medium-high heat. When it’s ready, I grill the shrimp for 2–3 minutes per side until they turn pink and have char marks. Once cooked, I remove them from the grill and keep them warm.

Next, I grill the asparagus for 4–6 minutes, turning occasionally, until it’s tender-crisp.

While the shrimp and asparagus are grilling, I whisk together the Greek yogurt, mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth. I stir in the parsley if I’m using it.

I divide the cooked rice among four bowls and top each with grilled shrimp and asparagus. I drizzle the creamy garlic sauce over the top, and finish with fresh lemon wedges and extra herbs if I want.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: ~375 kcal per serving

Variations

Add more veggies: If I want to make this bowl even more colorful and nutritious, I can toss in other grilled vegetables like bell peppers, zucchini, or cherry tomatoes.

Switch up the protein: While shrimp is the star here, I could easily swap it out for grilled chicken or tofu for a different protein option.

Spicy option: I can add a dash of cayenne pepper to the shrimp marinade or drizzle some sriracha over the top for a spicy kick.

Storage/Reheating

Storage: If I have leftovers, I can store the shrimp, asparagus, and rice separately in airtight containers in the fridge. The creamy garlic sauce should be kept in a small container as well.

Reheating: To reheat, I can warm the shrimp and asparagus in a pan over medium heat for a few minutes or in the microwave. The rice can be reheated in the microwave with a splash of water to keep it moist. The creamy garlic sauce is best served fresh, but I can store it for up to 2–3 days in the fridge.

FAQs

How long can I marinate the shrimp?

I usually marinate the shrimp for 10–15 minutes, but if I want a stronger flavor, I can marinate them for up to 30 minutes. I avoid marinating it for too long because shrimp can get tough.

Can I use frozen shrimp?

Yes! If I use frozen shrimp, I just need to thaw them properly before cooking. I can leave them in the fridge overnight or place them in a bowl of cold water for quicker thawing.

Can I make the creamy garlic sauce in advance?

I like making the sauce ahead of time! I usually prepare it up to a day in advance and store it in the fridge. It keeps well and allows the flavors to meld together.

What other grains can I use instead of rice?

I could use quinoa, couscous, or farro if I want to switch up the base. I love how the different grains absorb the sauce in their own unique way.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free, as long as I double-check that the mayonnaise and Dijon mustard I use are gluten-free. It’s a perfect option for anyone avoiding gluten.

Conclusion

This Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce is one of my go-to recipes because it’s quick, delicious, and so satisfying. The smoky shrimp paired with the crisp asparagus, creamy garlic sauce, and fluffy rice makes a balanced meal that I can enjoy any day of the week. It’s also customizable, so I can adjust it to fit my taste preferences. Whether for a casual dinner or meal prep, this dish never disappoints.

Recipe:

Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A grilled shrimp bowl packed with smoky, tender shrimp, fresh asparagus, and a creamy garlic sauce—this dish is as vibrant as it is delicious. Perfect for a weeknight dinner or meal prep, it brings together all the flavors and textures I love: juicy shrimp, crisp vegetables, and a velvety sauce that brings it all together.

Instructions

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 10–15 minutes.
Drizzle the asparagus with olive oil and season with salt and pepper. Set aside.
Preheat the grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side until pink and charred. Remove from the grill and keep warm.
Grill the asparagus for 4–6 minutes, turning occasionally, until tender-crisp.
While the shrimp and asparagus are grilling, whisk together the Greek yogurt, mayonnaise, garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth. Stir in parsley if using.
Divide the cooked rice among four bowls and top each with grilled shrimp and asparagus. Drizzle the creamy garlic sauce over the top, and finish with fresh lemon wedges and extra herbs if desired.