Grilled Shrimp Asparagus Bowl

This Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce is my go-to when I want something fresh and packed with flavor that comes together fast. The tender shrimp, charred asparagus, and punchy garlic sauce over a bed of grains make this meal feel special but totally manageable for weeknights

I craved something light and satisfying before a picnic last spring and whipped this up on a whim It was such a hit my friends now ask for shrimp bowls whenever we grill together

Ingredients

• Large shrimp: Choose the freshest you can get, peeled and deveined for convenience and a sweet, briny bite
• Asparagus: Adds seasonal crunch and grills quickly, pick stalks that are bright green and firm with tightly closed tips
• Olive oil: Brings everything together and encourages caramelization, choose extra virgin if possible for flavor
• Cooked rice, quinoa or cauliflower rice: The base so use what your crowd loves, fluffy jasmine for comfort or nutty quinoa for protein
• Lemon: Brightens everything up and makes shrimp pop, go for juicy, heavy lemons
• Greek yogurt or sour cream: Forms the dreamy sauce base, opt for thick and tangy, full fat is richest
• Mayonnaise: For a silky touch and even richer sauce, choose a good quality jar
• Fresh garlic: Gives punch and depth, peel and grate or finely mince for best integration
• Lemon juice: Infuses the sauce with freshness, freshly squeezed not bottled
• Dijon mustard: Offers a savory tang and rounds out flavors
• Salt and pepper: The basics but make sure they are fresh for best flavor
• Red pepper flakes or fresh herbs (optional): For an extra kick or fresh finish

Step-by-Step Instructions

Grill the Shrimp:

Toss shrimp thoroughly with olive oil, salt, pepper and a good squeeze of lemon. Make sure each piece is glossy and evenly coated. Place directly on a clean preheated grill or grill pan over medium high heat. Keep them in a single layer for even cooking. Grill for about three minutes per side, turning as soon as the undersides turn pink and opaque. The shrimp will curl slightly and have a light char. Take care not to overcook or they will become rubbery. Remove and set aside on a clean plate

Grill the Asparagus:

Arrange trimmed asparagus spears on a tray and drizzle generously with olive oil. Sprinkle all over with salt and cracked black pepper. Use your hands to toss until every spear is coated. Lay asparagus perpendicular across grill grates over medium heat. Close the lid if using a gas grill. Grill three to five minutes, turning now and then, until tender with charred spots. The stalks should bend easily but not be mushy. Take them off the grill and let them rest a few minutes

Make the Garlic Sauce:

In a small mixing bowl combine Greek yogurt, mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, salt and pepper. Whisk vigorously until smooth and creamy. Stir in a pinch of red pepper flakes or a handful of chopped herbs if you are in the mood. Taste and adjust the salt, lemon or garlic as needed. It should be tangy, savory and robust

Assemble the Bowls:

Grab your serving bowls and add a scoop of warm rice, quinoa or cauliflower rice to each. Mound grilled asparagus and shrimp over the grains. Drizzle a generous amount of creamy garlic sauce over everything. Garnish with extra lemon wedges and a shower of chopped fresh herbs or chives if you like

Pin it

When I make this I always look forward to the creamy garlic sauce It is so bright and fresh and reminds me of summer garden parties when my family would dip everything from grilled wings to bread into it My youngest once asked to use it as salad dressing because she loved that garlicky kick so much

Storage Tips

Keep leftover grains, shrimp and asparagus in separate airtight containers in the fridge This keeps the shrimp from getting soggy and the asparagus from steaming itself Save the sauce in a small jar with a lid and swirl before serving again Everything will keep well for up to two days Gently reheat shrimp and asparagus in a skillet over low heat to preserve the perfect texture

Ingredient Substitutions

No shrimp around Try this with grilled salmon or cubed chicken for the protein Instead of asparagus snap peas or broccolini are delicious and grill up just as fast Use whatever hearty grain or cauliflower rice fits your mood Dairy free folks can mix mayonnaise with a little olive oil lemon and garlic for a creamy but non dairy sauce

Serving Suggestions

Pair this bowl with a leafy green salad or grilled corn for a bigger spread If you have extra sauce use it for dipping roasted potatoes or drizzling on wraps Chilled leftovers work perfectly in a lunchbox just skip reheating for a satisfying cold bowl

Cultural and Historical Context

Shrimp and grilled vegetables have roots in cuisines from the Mediterranean to the southern US The creamy yogurt or mayo garlic sauce is inspired by classic Mediterranean dips that add creaminess and tang While grilling brings out the best in both shrimp and asparagus this combination crosses cultures for its simplicity and universal appeal

Pin it

Every time I cook this I am reminded of easy backyard gatherings where everyone can build their bowl just how they like My favorite tip is to make extra sauce because it will disappear fast

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely and pat dry before grilling for the best texture and flavor.

→ What can I substitute for asparagus?

Try green beans, zucchini, or broccoli, adjusting grill times to ensure tenderness and char.

→ Is there a lighter sauce alternative?

Use all Greek yogurt instead of mayo for a tangier, lighter garlic sauce option.

→ Can I prepare the components ahead?

Grill shrimp, asparagus, and mix sauce in advance. Store separately and assemble when ready to eat.

→ What grains work as a base?

Rice, quinoa, or cauliflower rice work well. Pick your favorite grain or a low-carb vegetable option.