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Whenever I want something light but fancy on a weeknight, I whip up this grilled shrimp bowl. The asparagus turns out so tender and that creamy garlic sauce just makes everything pop. It's colorful, packed with flavor, and you can have it ready in just about twenty minutes. Everyone at my house loves the crunchy veggies and juicy shrimp together.
The first time I made this for some buddies, everyone couldn't get enough of that garlic drizzle. Now we make this meal for easy summer lunches or whenever folks drop by. It always disappears fast.
Irresistible Ingredients
- Olive oil: coats everything so it grills up golden and tender
- Shrimp: go for cleaned and peeled shrimp with see-through firm flesh for top flavor
- Lemon juice: a squeeze of fresh lemon perks everything up
- Cooked rice or quinoa: makes the perfect cushion for all the toppings and soaks up any extra sauce
- Greek yogurt: the thicker the better for an extra lush drizzle and more protein
- Salt and pepper: just enough to brighten all the flavors
- Asparagus: look for tight green tips and skip any limp stalks the grill turns them sweet and crisp
- Dill: dried dill should smell bright or use some fresh herb if you’ve got it
- Garlic powder: adds garlic punch with zero work and melts right in
Simple Steps to Make It
- Build Your Bowl:
- Start by scooping your cooked rice or quinoa into the bottom of your serving bowls. Layer up grilled asparagus and shrimp on top, then pour over plenty of that creamy sauce.
- Mix the Garlic Sauce:
- While grilling, quickly blend your Greek yogurt, dill, lemon juice, and garlic powder in a bowl. Taste it and see if you want a bit more garlic or tang.
- Get Everything Grilled:
- Preheat the grill or a grill pan to medium. Drop the shrimp and asparagus on the hot grill—laying the asparagus across so it doesn’t slip through. Shrimp cooks up in about two or three minutes a side until it turns pink and has those golden edges. Turn your asparagus now and then so it stays snappy but gets those charred marks, about five to seven minutes total.
- Prep and Season:
- Blot your shrimp dry with paper towels for the best grill marks. Slice off the tough ends from the asparagus. Toss shrimp and asparagus with a splash of olive oil and a pinch each of salt and pepper so it all gets a bit of flavor.
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That creamy drizzle is always my favorite part because it mixes all the flavors together. My kids dunk their shrimp right into it and honestly, I've caught them licking the serving spoon more than once.
How to keep leftovers
Store the grilled shrimp and veggies in airtight tubs in your fridge, they'll be good for two days. Put the leftover sauce in its own covered container in the fridge and give it a quick stir before using again. Rice or quinoa is best added just before eating so everything stays fresh, not soggy.
Switch Things Up
No Greek yogurt? Grab sour cream for tartness or mayo for extra creamy. Any dairy free plain yogurt works too. If you can't get asparagus, grill zucchini or sugar snap peas. Got leftover grilled chicken? Throw that in instead of shrimp.
How to serve it up
Make it heartier with sliced avocado, sweet cherry tomatoes, or a handful of feta on top. Toasted pine nuts or fresh baby greens are awesome too. Sometimes I just set out all the fixings and let everyone pile their bowls their way—makes dinner way more fun.
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Culture and traditions
Folks all around the Mediterranean coastline love grilled shrimp because it's fast and keeps flavors bright. Piling everything in a bowl the way we do here is super California—easy, healthy, and made for sharing like you’d see with Greek small plates.
Frequently Asked Questions About Recipes
- → How can I tell shrimp’s ready?
Shrimp changes to a pinkish color and looks a bit see-through when cooked. Grill each side for about 2–3 minutes and take them off right when they look done to keep them tender.
- → Can I pick different veggies than asparagus?
Sure thing! Use snap peas, zucchini, or even bell peppers. Just watch out—some veggies grill faster than others so keep an eye out as you go.
- → Which grains taste best in the bowl?
Quinoa and steamed rice totally work, but you can go with farro or even cauliflower rice if you like soaking up that creamy sauce.
- → What if I want a super rich garlic sauce?
Wanna make it creamier or add more tang? Swap some Greek yogurt for mayo or sour cream and it’ll taste extra rich.
- → Any tricks for over-the-top flavor?
Toss in chopped herbs like dill, squeeze a lemon wedge, or crumble some feta on top. It’ll really wake up the flavors.