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Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce

Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce Bliss

This Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce is a quick, high-protein summer meal that's customizable and packed with flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Large Shrimp Peeled and deveined
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Smoked Paprika Regular paprika can work
  • 1 teaspoon Garlic Powder Caution if using fresh garlic
  • to taste Salt
  • to taste Pepper
For the Vegetables
  • 1 bunch Asparagus Alternatives: broccolini or green beans
For the Grain Base
  • 1 cup Quinoa or Rice Can substitute with couscous or farro
For the Creamy Garlic Sauce
  • 1 cup Greek Yogurt Can use sour cream or dairy-free yogurt
  • 2 tablespoons Mayonnaise Vegan mayo for dairy-free option
  • 1 tablespoon Lemon Juice Lime juice is an acceptable substitute
  • to taste Fresh Parsley Garnish, can use cilantro as alternative

Equipment

  • grill
  • medium bowl
  • Small Bowl
  • Grill Pan
  • whisk

Method
 

Cooking Steps
  1. In a medium bowl, combine large peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until coated and marinate for 15-20 minutes.
  2. Preheat your grill or grill pan over medium-high heat for about 5 minutes.
  3. Wash the asparagus and trim off woody ends. Drizzle with olive oil and season with salt and pepper.
  4. Grill the asparagus for 4-5 minutes, turning occasionally until charred and tender.
  5. Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
  6. In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper to prepare the creamy garlic sauce.
  7. Assemble the bowl with a scoop of quinoa or rice followed by grilled shrimp and asparagus, then drizzle with the creamy garlic sauce.
  8. Garnish with chopped fresh parsley and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 185mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2 days. For freezing, pack shrimp and asparagus in airtight bags for up to 3 months. Thaw in the fridge before reheating.

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