What the heck is this?
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.
Why You’ll Love This Recipe
It’s bright, fresh, and loaded with protein. You’ve got perfectly grilled shrimp, seasonal asparagus with just the right snap, and a garlic sauce that’s equal parts luscious and punchy. And did we mention it’s totally customizable? Swap the base, toss in extra veggies, or spice it up to your liking. Plus, it all comes together in about 30 minutes—yes, even the sauce.
The Good Stuff You’ll Need
For the shrimp:
- 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
For the asparagus:
- 1 bunch fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the bowl base:
- 2 cups cooked rice (white, brown, jasmine, or even cauliflower rice if you’re feeling virtuous)
For the creamy garlic sauce:
- 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
Let’s Do This
- 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.
- 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.
- 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.
- Grill the shrimp: Thread shrimp onto skewers or place directly on the grill. Grill 2–3 minutes per side, until opaque and lightly charred.
- 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.
Serving Suggestions
Serve this with lemon wedges on the side for a little extra brightness. It’s also excellent with a handful of arugula or baby spinach tucked under the shrimp for a fresh, peppery bite. Crusty bread on the side to mop up sauce? Never a bad idea.
Switch It Up
- Swap rice for quinoa, couscous, or farro.
- Add grilled zucchini, corn, or bell peppers for a rainbow vibe.
- Use salmon or chicken instead of shrimp if that’s what you’ve got.
- Make it spicy: stir some sriracha or hot sauce into the garlic sauce.
- Make it dairy-free: use olive oil instead of butter and a plant-based milk with nutritional yeast instead of cheese.
Make-Ahead Tips
The creamy garlic sauce can be made up to 3 days ahead and stored in the fridge—just reheat gently. You can also prep the shrimp marinade and trim the asparagus in advance. Reheat components separately and assemble fresh for best texture.
Questions People Actually Ask
Can I use frozen shrimp? Absolutely—just thaw and pat dry before marinating.
Can I roast instead of grill? Yep! Roast shrimp and asparagus at 425°F. Shrimp takes about 8 minutes, asparagus 10–12.
Is the garlic sauce strong? It’s creamy and flavorful, but not overpowering—unless you go heavy on the garlic (which we support).
Can I make this low-carb? Definitely. Swap the rice for cauliflower rice or chopped greens.
Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce
- Total Time: 35 minutes
- Yield: 2–4 servings 1x
Description
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.
Ingredients
For the shrimp:
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
For the asparagus:
1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
Salt and pepper, to taste
For the bowl base:
2 cups cooked rice (white, brown, jasmine, or even cauliflower rice if you’re feeling virtuous)
For the creamy garlic sauce:
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
Instructions
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.
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.
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.
Grill the shrimp: Thread shrimp onto skewers or place directly on the grill. Grill 2–3 minutes per side, until opaque and lightly charred.
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.
Notes
Swap rice for quinoa, couscous, or farro.
Add grilled zucchini, corn, or bell peppers for a rainbow vibe.
Use salmon or chicken instead of shrimp if that’s what you’ve got.
Make it spicy: stir some sriracha or hot sauce into the garlic sauce.
Make it dairy-free: use olive oil instead of butter and a plant-based milk with nutritional yeast instead of cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~460 kcal per serving
- Fat: ~22g
- Carbohydrates: ~30g
- Protein: ~32g