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Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce

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This Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce is a flavorful, healthy, and quick meal that’s perfect for any occasion. Succulent shrimp, grilled asparagus, and a rich garlic sauce come together in just 15 minutes for a light, satisfying dish. Whether you’re looking for a gluten-free or low-carb dinner, this recipe has you covered. Try this easy and delicious shrimp bowl today!

Ingredients

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

For the Asparagus:

  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Creamy Garlic Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prep the Shrimp: In a bowl, combine shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (optional). Toss to coat evenly.
  2. Prep the Asparagus: Toss the trimmed asparagus with olive oil, salt, and black pepper.
  3. Grill the Shrimp and Asparagus: Preheat your grill to medium-high heat. Grill shrimp for 2-3 minutes per side or until pink and opaque. Grill the asparagus for 3-4 minutes, until tender-crisp with grill marks.
  4. Make the Creamy Garlic Sauce: In a small bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, parsley, salt, and pepper. Stir to mix well.
  5. Assemble the Bowls: Arrange the grilled shrimp and asparagus in bowls, drizzle with creamy garlic sauce, and serve immediately.

Notes

  • Feel free to use a grill pan if you don’t have an outdoor grill.
  • Substitute sour cream with Greek yogurt for a lighter version.
  • For added flavor, top with Parmesan or feta cheese.
  • Store leftovers in an airtight container for up to 2 days.