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This fresh grilled shrimp bowl with tender asparagus and a creamy garlic sauce is my go-to for a healthy weeknight meal that feels gourmet but comes together in about twenty minutes. The bright flavors and the satisfying bite of shrimp and asparagus always make this a crowd pleaser in my house.
When I first created this recipe for friends coming over, I was surprised how much they raved about the garlic sauce. Now we pull this dish out for summer get-togethers and even casual lunches.
Ingredients
- Shrimp: look for peeled and deveined shrimp with a firm translucent appearance fresh or high quality frozen shrimp give the sweetest flavor
- Asparagus: pick a bright green bunch with tight tips and no mushy ends it grills up sweet and crisp
- Olive oil: a little helps caramelize and tenderize without overpowering
- Salt and pepper: these are key for seasoning every element simply and perfectly
- Greek yogurt: I grab a thick whole milk yogurt for a super creamy texture and extra protein
- Lemon juice: use fresh for the brightest tang
- Garlic powder: gives instant garlic flavor and blends smoothly into the sauce
- Dill: try to find dried dill that has a fresh herby scent or use a tablespoon of finely chopped fresh if available
- Cooked rice or quinoa: these grains give a pillowy base and soak up all the juices
Step-by-Step Instructions
- Prep and Season:
- Pat the shrimp dry with a paper towel so they grill up with a bit of char. Trim the woody ends off the asparagus. Combine shrimp and asparagus in a bowl with olive oil salt and pepper tossing to coat everything well.
- Grill Everything:
- Heat your grill or grill pan to medium. Lay the asparagus across the grates perpendicular so they do not fall through. Place the shrimp in a single layer. Grill shrimp for about two to three minutes per side until pink and lightly charred. Grill the asparagus about five to seven minutes turning so it stays tender but crisp and picks up grill marks.
- Make Creamy Garlic Sauce:
- While everything grills stir together Greek yogurt lemon juice garlic powder and dill in a small bowl. Taste and adjust seasoning if you like more tang or garlic.
- Build the Bowl:
- Spoon cooked rice or quinoa into serving bowls. Top each with a generous pile of grilled asparagus and shrimp. Finish with a big drizzle of creamy garlic sauce.
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My favorite part is the creamy sauce because it brings everything together. My kids love dipping their shrimp in it and I have happy memories of them licking the bowl clean.
Storage tips
Keep leftover shrimp and asparagus in airtight containers for up to two days in the fridge. The sauce should also be kept cold in a separate container and stirred before using again. If you are making rice or quinoa ahead only assemble when ready to eat so nothing gets soggy.
Ingredient substitutions
If you do not have Greek yogurt you can swap in sour cream for tang or mayo for richness. For a dairy free version use plain coconut yogurt. Try zucchini or snap peas instead of asparagus when its out of season. Leftover grilled chicken works too.
Serving suggestions
Bulk up the bowl with sliced avocado fresh cherry tomatoes or a sprinkle of feta cheese. Toasted pine nuts or a handful of baby greens work beautifully as toppings. I sometimes bring everything to the table and let everyone build their own bowl for a fun dinner.
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Cultural and historical context
Grilled shrimp is popular in Mediterranean and coastal cuisine because it cooks quickly and showcases fresh flavors. This bowl style brings together influences from Greek mezze and Californian health food trends all centered around easy family style eating.
Common Recipe Questions
- → How do I know when shrimp are cooked?
Shrimp are done when they turn pink and opaque, usually after 2–3 minutes per side on the grill. Avoid overcooking for the best texture.
- → Can I use other vegetables besides asparagus?
Yes, try swapping in bell peppers, zucchini, or snap peas for variety. Adjust grilling times as needed depending on the vegetable.
- → What grains work best in the bowl?
Rice and quinoa are classic choices, but farro or cauliflower rice also work well to soak up the creamy sauce.
- → How can I make the garlic sauce richer?
For a tangier or creamier sauce, replace some or all of the Greek yogurt with sour cream or mayonnaise.
- → Any tips for extra flavor?
Add a squeeze of fresh lemon juice, sprinkle with fresh herbs like dill, or top with crumbled feta for more flavor depth.