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Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce

Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce

This is a one-bowl wonder packed with flavor, texture, and feel-good vibes. Grilled shrimp get kissed with smoky char and laid atop a bed of fluffy rice, crisp-tender grilled asparagus, and maybe a few bonus veggies depending on your mood. The real magic? A rich and dreamy creamy garlic sauce that pulls everything together like a buttery little love letter. It’s the kind of meal that feels like it came out of a trendy lunch spot—but faster, cheaper, and totally weeknight-friendly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: a squeeze of lemon juice
  • 1 bunch fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups cooked rice (white, brown, jasmine, or even cauliflower rice if you're feeling virtuous)
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1 tablespoon flour
  • 1 cup milk (or half-and-half for extra richness)
  • ¼ cup grated Parmesan
  • Salt and pepper to taste
  • Optional: a pinch of red pepper flakes or lemon zest for extra zing

Equipment

  • small saucepan

Method
 

Instructions
  1. Prep the shrimp: In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, pepper, and lemon juice if using. Set aside to marinate for 10–15 minutes while you prep everything else.
  2. Make the sauce: In a small saucepan, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in flour and cook for another minute to form a roux. Gradually whisk in milk, letting it simmer until slightly thickened (about 3–4 minutes). Stir in Parmesan, salt, pepper, and any optional extras. Set aside off heat.
  3. Grill the asparagus: Toss asparagus with olive oil, salt, and pepper. Grill on medium-high heat (or roast at 425°F if you don’t have a grill) for 4–6 minutes, turning occasionally until just tender and charred in spots.
  4. Grill the shrimp: Thread shrimp onto skewers or place directly on the grill. Grill 2–3 minutes per side, until opaque and lightly charred.
  5. Assemble the bowls: Scoop a generous portion of rice into each bowl. Top with grilled asparagus and shrimp. Drizzle everything with the creamy garlic sauce and maybe an extra sprinkle of Parmesan or chopped parsley if you’re feeling fancy.