Grilled Shrimp Asparagus Bowl (Print Version)
# Ingredients:
→ For the Bowl
01 -
450 g large shrimp, peeled and deveined
02 -
1 bunch asparagus, trimmed
03 -
2 cups cooked rice, quinoa, or cauliflower rice
04 -
15 ml olive oil
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
Lemon wedges, for garnish (optional)
→ For the Creamy Garlic Sauce
08 -
120 g Greek yogurt or sour cream
09 -
30 g mayonnaise
10 -
2 garlic cloves, minced or grated
11 -
15 ml lemon juice
12 -
5 g Dijon mustard
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Crushed red pepper flakes or fresh herbs (optional)
# Instructions:
01 -
Toss shrimp with olive oil, salt, black pepper, and a squeeze of lemon juice. Place on a preheated grill over medium-high heat and cook for 2 to 3 minutes per side until shrimp are pink and lightly charred. Remove from grill and set aside.
02 -
Drizzle the asparagus with olive oil, season with salt and black pepper. Grill over medium-high heat for 3 to 5 minutes, turning occasionally, until tender and charred in spots.
03 -
In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and Dijon mustard. Season with salt and black pepper. Stir in red pepper flakes or fresh herbs if desired, and adjust seasoning to taste.
04 -
Divide cooked rice, quinoa, or cauliflower rice among serving bowls. Top each with grilled shrimp and asparagus. Drizzle with creamy garlic sauce and finish with lemon wedges and fresh herbs if preferred.
# Notes:
01 -
For even grilling, ensure shrimp and asparagus are arranged in a single layer and not overcrowded on the grill.
02 -
For a lower carb version, use cauliflower rice as the base.