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

Scale

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