Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce
Ingredients
- 1.5 lbs large shrimp, peeled and deveined (16-20 count)
- 1 bunch asparagus (about 1 lb), tough ends removed
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1-2 tbsp water, as needed
- 1.5 cups uncooked rice (white or brown)
- Lemon wedges, for serving
- Fresh parsley or dill, for garnish
Instructions
- Cook the rice according to package directions. Keep warm.
- In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, and dill. Season with salt and pepper. Add 1-2 tbsp of water to reach a drizzling consistency. Set aside in the fridge.
- Preheat grill to medium-high (400-450°F). Pat shrimp completely dry.
- In a large bowl, toss shrimp with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. In a separate bowl, toss asparagus with 1 tbsp olive oil, salt, and pepper.
- Thread shrimp onto pre-soaked wooden skewers.
- Place shrimp skewers and asparagus on the clean, oiled grill grates. Grill shrimp for 2-3 minutes per side, until pink and opaque. Grill asparagus for 5-7 minutes, turning occasionally, until tender-crisp and charred.
- To assemble, divide rice among four bowls. Top with grilled asparagus and shrimp. Drizzle generously with the creamy garlic sauce. Garnish with fresh herbs and serve with lemon wedges.
Notes
For the best flavor, make the creamy garlic sauce at least 15-20 minutes ahead of time to allow the garlic to mellow and the flavors to meld together.