Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce Recipe
Juicy paprika-seasoned shrimp and charred asparagus sit atop fluffy quinoa, all draped in a tangy, garlic-packed sauce. Bright parsley adds freshness to this vibrant bowl, making it an effortless, flavor-packed meal ideal for sunny evenings.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 50 mins
- Category: Lunch
- Method: Grilling
- Diet: Gluten Free
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Asparagus:
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
Additional Ingredients:
- 1 cup cooked quinoa or rice
- 1 cup fresh parsley, chopped
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For the Creamy Garlic Sauce:
- 1 cup Greek yogurt
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: In a bowl, combine shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Let marinate for 15-20 minutes.
- Preheat the grill.
- Prepare the Asparagus: Drizzle asparagus with olive oil, salt, and pepper.
- Grill the Asparagus: Grill for 4-5 minutes until tender and charred. Set aside.
- Grill the Shrimp: Cook shrimp for 2-3 minutes per side until pink and opaque.
- Make the Creamy Garlic Sauce: Combine Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.
- Assemble the Bowl: Layer quinoa, asparagus, and shrimp. Drizzle with sauce and garnish with parsley.
Notes
- For a spicy kick, add red pepper flakes to the shrimp marinade.
- This dish is versatile; you can use chicken or tofu instead of shrimp.
- Leftovers can be refrigerated for up to 2 days.
- The garlic sauce pairs well with salads or veggies.
- Grilling enhances the natural flavors of the shrimp and asparagus.
Nutrition
- Serving Size: 1 serving
- Calories: 350
