Description
A delicious and healthy grilled shrimp bowl featuring shrimp, asparagus, and a creamy garlic sauce served over quinoa or rice.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or rice
- 1/4 cup fresh parsley, chopped
- For the Creamy Garlic Sauce:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, combine the shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated, then set aside to marinate for 15-20 minutes.
- Preheat your grill or grill pan over medium-high heat.
- Drizzle the trimmed asparagus with olive oil and season with salt and pepper. Toss to coat evenly.
- Add the asparagus to the grill and cook for about 4-5 minutes, turning occasionally until tender and slightly charred. Remove from the grill.
- Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
- In a medium bowl, combine the Greek yogurt, mayonnaise, minced garlic, lemon juice, salt, and pepper to prepare the creamy garlic sauce. Mix until smooth and adjust seasoning to taste.
- To assemble, start with a base of quinoa or rice, top with grilled asparagus and shrimp, and drizzle with the creamy garlic sauce.
- Garnish with chopped fresh parsley and serve warm.
Notes
Marinate the shrimp for full flavor. Don’t overcrowd the grill for even cooking. Consider adding red pepper flakes for an extra kick.