Description
This Grilled Shrimp Bowl is a fast, flavorful, and complete Mediterranean-inspired meal perfect for busy weeknights. Featuring succulent charred shrimp, tender-crisp asparagus, and fluffy grains, it is pulled together by a velvety, zesty garlic sauce made from Greek yogurt and mayo. It packs a punch of lean protein and fresh vegetables, delivering a restaurant-quality dining experience in less than twenty minutes.
Ingredients
1 lb large shrimp, peeled and deveined
1 lb fresh asparagus, woody ends trimmed
2 cups cooked quinoa or jasmine rice
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Greek yogurt
2 tbsp mayonnaise
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
Instructions
In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and parsley to make the sauce; set aside.
In a medium bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper.
Preheat a grill or indoor grill pan over medium-high heat.
Place shrimp on the grill and cook for 2-3 minutes per side until opaque and charred.
Grill the asparagus for 4-5 minutes, turning occasionally until tender-crisp.
Divide the cooked grains into four bowls.
Top each bowl with grilled shrimp and asparagus.
Drizzle generously with the creamy garlic sauce before serving.
Notes
Store the sauce in an airtight container for up to 3 days. Shrimp and asparagus are best served immediately but can be refrigerated for meal prep. Substitute quinoa with brown rice or cauliflower rice for a different nutritional profile.
- Prep Time: 10
- Cook Time: 10
- Category: Meals
- Method: Grilling
- Cuisine: Mediterranean-Inspired