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Grilled shrimp bowl with asparagus and creamy garlic sauce served in a bowl.

Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce

A vibrant, healthful dish featuring grilled shrimp and asparagus, complemented by a creamy garlic sauce, perfect for summer dining.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1/2 cup mayonnaise Choose a high-quality brand or homemade for the best flavor.
  • 1 tablespoon lemon juice Freshly squeezed is recommended.
  • 3 cloves garlic, minced More if you love garlic!
  • Salt and pepper to taste
For the Bowl
  • 1.5 pounds shrimp, peeled and deveined Fresh or thawed will work best.
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil Use extra virgin for maximum flavor.
  • Salt and pepper to taste
  • 2 cups cooked rice or quinoa For a nutritious base.
  • Lemon wedges for garnish Optional.

Method
 

Preparation
  1. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper until smooth. Taste and adjust seasoning if needed. Set aside in the refrigerator to allow the flavors to meld.
  2. Heat your grill or grill pan to medium-high heat (about 400°F to 450°F). Preheating is essential for achieving those beautiful grill marks and ensuring the shrimp cooks evenly.
  3. In a large bowl, toss the peeled shrimp and asparagus pieces with olive oil, salt, and pepper until they are well-coated.
Cooking
  1. Place the shrimp and asparagus on the grill. Grill for about 2–3 minutes on each side until the shrimp turn opaque and pink, and the asparagus are tender yet still crisp (about 5–7 minutes total). Keep a close eye to avoid overcooking the shrimp.
Assembly
  1. In serving bowls, start with a base of rice or quinoa, top it with grilled shrimp and asparagus, and drizzle generously with the creamy garlic sauce.
  2. Finish off with fresh lemon wedges on the side for an extra zesty kick, and enjoy your delightful feast!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat the shrimp in a skillet over medium heat to avoid toughness. This dish can easily be made gluten-free by ensuring your mayonnaise is gluten-free. For a vegetarian version, substitute shrimp with firm tofu.