![- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 1 cup cooked quinoa (or rice) - 3 tablespoons extra virgin olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste - 1/2 cup thick Greek yogurt - 2 cloves garlic, finely minced - 1 tablespoon freshly squeezed lemon juice - 1 tablespoon fresh parsley, finely chopped When making the grilled shrimp bowl, choose fresh, high-quality shrimp for the best taste. Peel and devein them carefully. Asparagus adds crunch and color, so pick bright green stalks. For grains, I love quinoa, but rice works too. The seasoning is key. Olive oil enhances flavors and helps the shrimp char nicely. Smoked paprika gives a rich taste, while garlic powder adds depth. Adjust salt and pepper to your liking. Now, let’s talk about the creamy garlic sauce. Thick Greek yogurt serves as a great base. It adds creaminess without being heavy. Fresh garlic brings a bold kick, and lemon juice balances it all. The parsley adds a fresh touch and color to the dish. For the full recipe, check out the complete instructions above! Combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. I like to use my hands to mix everything well. This way, the shrimp get coated evenly. Let them sit for 15 minutes. This allows the flavors to blend and soak in. In a bowl, toss the asparagus with olive oil, salt, and pepper. Make sure every piece is coated lightly. This will help them grill nicely and taste great. First, preheat your grill over medium-high heat. Once hot, place the shrimp on the grill. Grill them for about 2-3 minutes on each side. They will turn pink and slightly charred when done. After that, add the asparagus to the grill. Grill them for around 4-5 minutes until they are tender and have nice grill marks. In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Keep mixing until the sauce is smooth and creamy. You can adjust the seasoning if needed. Start by adding a base of cooked quinoa or rice to each bowl. Then, layer the grilled shrimp and asparagus on top. Drizzle the creamy garlic sauce generously over the dish. Finish by garnishing with fresh parsley. This adds color and a burst of flavor. Enjoy your meal! For the full recipe, refer to [Full Recipe]. To achieve the best flavor, preheat your grill. A hot grill gives shrimp a nice char. If you overcrowd the grill, your shrimp and asparagus won't cook evenly. Give them space to breathe and get that beautiful, smoky flavor. Mix things up with your sauce! You can use low-fat yogurt instead of Greek yogurt. Adding herbs like dill or chives can brighten the flavor. If you want a twist, swap lemon juice for lime juice. This small change can add a fresh zing to your dish. Marinate the shrimp a few hours before cooking. This extra time helps the flavors soak in. You can also prep the asparagus and sauce in advance. Doing this allows for a quick assembly when it's time to eat. Just grab all the components, and your meal will be ready in no time! For the full recipe, check out the main section. {{image_4}} You can easily change the protein in this bowl. Grilled chicken is a great swap for shrimp. It is juicy and has a mild taste. Tofu is another option if you want a plant-based protein. It soaks up flavors well. For a seafood twist, try scallops. They grill nicely and add a sweet taste. The grain you choose can change the dish. If you want a different base, swap quinoa for brown rice. Couscous is also a quick option that cooks fast. Cauliflower rice is a great choice if you want a low-carb option. Each grain brings a unique texture to your bowl. The veggies don’t have to stop at asparagus. You can use zucchini, which grills well and has a nice crunch. Bell peppers add color and sweetness. Broccoli is another great choice and provides a hearty bite. Each veggie brings its own flavor to the dish. For the full recipe, check out the earlier section. Refrigerate leftovers in an airtight container for up to 2 days. This keeps the shrimp and asparagus fresh. If you plan to use the leftovers, make sure to cool them first before sealing the container. Reheat in a microwave or on a skillet for best texture. If using a microwave, heat in short bursts. This way, you avoid overcooking the shrimp. On a skillet, add a little oil to keep everything moist. Consider freezing grilled shrimp and asparagus separately for longer storage. Place them in airtight bags or containers. This method helps keep the flavors intact. When ready to eat, thaw in the fridge overnight and reheat as needed. Shrimp turn pink and opaque when fully cooked. This change is easy to spot. The shrimp should also feel firm to the touch. If you notice a slight curl, that is a good sign too. Avoid overcooking them, as they can become tough. Yes, prep components a day prior and assemble before serving. You can marinate the shrimp ahead of time for deeper flavors. Chop the asparagus and make the creamy garlic sauce in advance. Store them separately in the fridge. This makes it easy to put together your meal right when you need it. Use sour cream or a plant-based yogurt for dairy-free options. You can also try cream cheese for a richer taste. Each option will give a different flavor, so pick what you enjoy most. Marinate for longer, or add other spices like cumin or chili powder. You can also try using fresh herbs like cilantro or dill for a fresh touch. The longer you let the shrimp soak in the marinade, the more flavor they will absorb. This blog post shared a simple and tasty way to grill shrimp and asparagus. I outlined key ingredients, including shrimp, asparagus, quinoa, and a creamy garlic sauce. You learned how to marinate and grill the shrimp and asparagus for a quick dinner. Tips on variations and storage give you options to mix things up. Try making this dish your own with different proteins or grains. Enjoy these healthy meals, and your taste buds will thank you!](https://tossedflavors.com/wp-content/uploads/2025/05/3c720434-1b82-4779-a0cd-897eacb38c2f.webp)
Are you ready to enjoy a fresh and tasty meal? My Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce is the perfect dish for you! Packed with flavor and healthy ingredients, this recipe is simple to make and great for any occasion. From marinating the shrimp to whipping up that creamy sauce, I’ll walk you through each step. Let’s dive into this delicious bowl of goodness!
Ingredients
Main Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 bunch asparagus, trimmed and cut into 2-inch pieces
– 1 cup cooked quinoa (or rice)
Seasoning Ingredients
– 3 tablespoons extra virgin olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon garlic powder
– Sea salt and freshly cracked black pepper to taste
Creamy Garlic Sauce Ingredients
– 1/2 cup thick Greek yogurt
– 2 cloves garlic, finely minced
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon fresh parsley, finely chopped
When making the grilled shrimp bowl, choose fresh, high-quality shrimp for the best taste. Peel and devein them carefully. Asparagus adds crunch and color, so pick bright green stalks. For grains, I love quinoa, but rice works too.
The seasoning is key. Olive oil enhances flavors and helps the shrimp char nicely. Smoked paprika gives a rich taste, while garlic powder adds depth. Adjust salt and pepper to your liking.
Now, let’s talk about the creamy garlic sauce. Thick Greek yogurt serves as a great base. It adds creaminess without being heavy. Fresh garlic brings a bold kick, and lemon juice balances it all. The parsley adds a fresh touch and color to the dish.
For the full recipe, check out the complete instructions above!
Step-by-Step Instructions
Marinate the Shrimp
Combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. I like to use my hands to mix everything well. This way, the shrimp get coated evenly. Let them sit for 15 minutes. This allows the flavors to blend and soak in.
Prepare the Asparagus
In a bowl, toss the asparagus with olive oil, salt, and pepper. Make sure every piece is coated lightly. This will help them grill nicely and taste great.
Grill the Shrimp and Asparagus
First, preheat your grill over medium-high heat. Once hot, place the shrimp on the grill. Grill them for about 2-3 minutes on each side. They will turn pink and slightly charred when done. After that, add the asparagus to the grill. Grill them for around 4-5 minutes until they are tender and have nice grill marks.
Make the Creamy Garlic Sauce
In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Keep mixing until the sauce is smooth and creamy. You can adjust the seasoning if needed.
Assemble and Serve
Start by adding a base of cooked quinoa or rice to each bowl. Then, layer the grilled shrimp and asparagus on top. Drizzle the creamy garlic sauce generously over the dish. Finish by garnishing with fresh parsley. This adds color and a burst of flavor. Enjoy your meal! For the full recipe, refer to [Full Recipe].
Tips & Tricks
Perfecting the Grill
To achieve the best flavor, preheat your grill. A hot grill gives shrimp a nice char. If you overcrowd the grill, your shrimp and asparagus won’t cook evenly. Give them space to breathe and get that beautiful, smoky flavor.
Variations for Sauces
Mix things up with your sauce! You can use low-fat yogurt instead of Greek yogurt. Adding herbs like dill or chives can brighten the flavor. If you want a twist, swap lemon juice for lime juice. This small change can add a fresh zing to your dish.
Preparing Ahead
Marinate the shrimp a few hours before cooking. This extra time helps the flavors soak in. You can also prep the asparagus and sauce in advance. Doing this allows for a quick assembly when it’s time to eat. Just grab all the components, and your meal will be ready in no time! For the full recipe, check out the main section.
Variations
Protein Alternatives
You can easily change the protein in this bowl. Grilled chicken is a great swap for shrimp. It is juicy and has a mild taste. Tofu is another option if you want a plant-based protein. It soaks up flavors well. For a seafood twist, try scallops. They grill nicely and add a sweet taste.
Grain Options
The grain you choose can change the dish. If you want a different base, swap quinoa for brown rice. Couscous is also a quick option that cooks fast. Cauliflower rice is a great choice if you want a low-carb option. Each grain brings a unique texture to your bowl.
Vegetable Alternatives
The veggies don’t have to stop at asparagus. You can use zucchini, which grills well and has a nice crunch. Bell peppers add color and sweetness. Broccoli is another great choice and provides a hearty bite. Each veggie brings its own flavor to the dish.
For the full recipe, check out the earlier section.
Storage Info
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 2 days. This keeps the shrimp and asparagus fresh. If you plan to use the leftovers, make sure to cool them first before sealing the container.
Reheating Tips
Reheat in a microwave or on a skillet for best texture. If using a microwave, heat in short bursts. This way, you avoid overcooking the shrimp. On a skillet, add a little oil to keep everything moist.
Freezing Instructions
Consider freezing grilled shrimp and asparagus separately for longer storage. Place them in airtight bags or containers. This method helps keep the flavors intact. When ready to eat, thaw in the fridge overnight and reheat as needed.
FAQs
How do I know when the shrimp are done?
Shrimp turn pink and opaque when fully cooked. This change is easy to spot. The shrimp should also feel firm to the touch. If you notice a slight curl, that is a good sign too. Avoid overcooking them, as they can become tough.
Can I make this dish in advance?
Yes, prep components a day prior and assemble before serving. You can marinate the shrimp ahead of time for deeper flavors. Chop the asparagus and make the creamy garlic sauce in advance. Store them separately in the fridge. This makes it easy to put together your meal right when you need it.
What can I substitute for Greek yogurt in the sauce?
Use sour cream or a plant-based yogurt for dairy-free options. You can also try cream cheese for a richer taste. Each option will give a different flavor, so pick what you enjoy most.
How can I add more flavor to the shrimp?
Marinate for longer, or add other spices like cumin or chili powder. You can also try using fresh herbs like cilantro or dill for a fresh touch. The longer you let the shrimp soak in the marinade, the more flavor they will absorb.
This blog post shared a simple and tasty way to grill shrimp and asparagus. I outlined key ingredients, including shrimp, asparagus, quinoa, and a creamy garlic sauce. You learned how to marinate and grill the shrimp and asparagus for a quick dinner. Tips on variations and storage give you options to mix things up.
Try making this dish your own with different proteins or grains. Enjoy these healthy meals, and your taste buds will thank you!
![- 1 lb large shrimp, peeled and deveined - 1 bunch asparagus, trimmed and cut into 2-inch pieces - 1 cup cooked quinoa (or rice) - 3 tablespoons extra virgin olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper to taste - 1/2 cup thick Greek yogurt - 2 cloves garlic, finely minced - 1 tablespoon freshly squeezed lemon juice - 1 tablespoon fresh parsley, finely chopped When making the grilled shrimp bowl, choose fresh, high-quality shrimp for the best taste. Peel and devein them carefully. Asparagus adds crunch and color, so pick bright green stalks. For grains, I love quinoa, but rice works too. The seasoning is key. Olive oil enhances flavors and helps the shrimp char nicely. Smoked paprika gives a rich taste, while garlic powder adds depth. Adjust salt and pepper to your liking. Now, let’s talk about the creamy garlic sauce. Thick Greek yogurt serves as a great base. It adds creaminess without being heavy. Fresh garlic brings a bold kick, and lemon juice balances it all. The parsley adds a fresh touch and color to the dish. For the full recipe, check out the complete instructions above! Combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. I like to use my hands to mix everything well. This way, the shrimp get coated evenly. Let them sit for 15 minutes. This allows the flavors to blend and soak in. In a bowl, toss the asparagus with olive oil, salt, and pepper. Make sure every piece is coated lightly. This will help them grill nicely and taste great. First, preheat your grill over medium-high heat. Once hot, place the shrimp on the grill. Grill them for about 2-3 minutes on each side. They will turn pink and slightly charred when done. After that, add the asparagus to the grill. Grill them for around 4-5 minutes until they are tender and have nice grill marks. In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and a pinch of salt. Keep mixing until the sauce is smooth and creamy. You can adjust the seasoning if needed. Start by adding a base of cooked quinoa or rice to each bowl. Then, layer the grilled shrimp and asparagus on top. Drizzle the creamy garlic sauce generously over the dish. Finish by garnishing with fresh parsley. This adds color and a burst of flavor. Enjoy your meal! For the full recipe, refer to [Full Recipe]. To achieve the best flavor, preheat your grill. A hot grill gives shrimp a nice char. If you overcrowd the grill, your shrimp and asparagus won't cook evenly. Give them space to breathe and get that beautiful, smoky flavor. Mix things up with your sauce! You can use low-fat yogurt instead of Greek yogurt. Adding herbs like dill or chives can brighten the flavor. If you want a twist, swap lemon juice for lime juice. This small change can add a fresh zing to your dish. Marinate the shrimp a few hours before cooking. This extra time helps the flavors soak in. You can also prep the asparagus and sauce in advance. Doing this allows for a quick assembly when it's time to eat. Just grab all the components, and your meal will be ready in no time! For the full recipe, check out the main section. {{image_4}} You can easily change the protein in this bowl. Grilled chicken is a great swap for shrimp. It is juicy and has a mild taste. Tofu is another option if you want a plant-based protein. It soaks up flavors well. For a seafood twist, try scallops. They grill nicely and add a sweet taste. The grain you choose can change the dish. If you want a different base, swap quinoa for brown rice. Couscous is also a quick option that cooks fast. Cauliflower rice is a great choice if you want a low-carb option. Each grain brings a unique texture to your bowl. The veggies don’t have to stop at asparagus. You can use zucchini, which grills well and has a nice crunch. Bell peppers add color and sweetness. Broccoli is another great choice and provides a hearty bite. Each veggie brings its own flavor to the dish. For the full recipe, check out the earlier section. Refrigerate leftovers in an airtight container for up to 2 days. This keeps the shrimp and asparagus fresh. If you plan to use the leftovers, make sure to cool them first before sealing the container. Reheat in a microwave or on a skillet for best texture. If using a microwave, heat in short bursts. This way, you avoid overcooking the shrimp. On a skillet, add a little oil to keep everything moist. Consider freezing grilled shrimp and asparagus separately for longer storage. Place them in airtight bags or containers. This method helps keep the flavors intact. When ready to eat, thaw in the fridge overnight and reheat as needed. Shrimp turn pink and opaque when fully cooked. This change is easy to spot. The shrimp should also feel firm to the touch. If you notice a slight curl, that is a good sign too. Avoid overcooking them, as they can become tough. Yes, prep components a day prior and assemble before serving. You can marinate the shrimp ahead of time for deeper flavors. Chop the asparagus and make the creamy garlic sauce in advance. Store them separately in the fridge. This makes it easy to put together your meal right when you need it. Use sour cream or a plant-based yogurt for dairy-free options. You can also try cream cheese for a richer taste. Each option will give a different flavor, so pick what you enjoy most. Marinate for longer, or add other spices like cumin or chili powder. You can also try using fresh herbs like cilantro or dill for a fresh touch. The longer you let the shrimp soak in the marinade, the more flavor they will absorb. This blog post shared a simple and tasty way to grill shrimp and asparagus. I outlined key ingredients, including shrimp, asparagus, quinoa, and a creamy garlic sauce. You learned how to marinate and grill the shrimp and asparagus for a quick dinner. Tips on variations and storage give you options to mix things up. Try making this dish your own with different proteins or grains. Enjoy these healthy meals, and your taste buds will thank you!](https://tossedflavors.com/wp-content/uploads/2025/05/3c720434-1b82-4779-a0cd-897eacb38c2f-300x300.webp)