Description
A bright and flavorful grilled shrimp bowl with asparagus and a rich creamy garlic sauce, served over rice or quinoa for a satisfying meal.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Fresh parsley for garnish
Instructions
- Pat the shrimp dry with paper towels and season with salt, pepper, and half the olive oil. Trim and cut the asparagus into 2-inch pieces.
- Toss the shrimp and asparagus in a bowl with the remaining olive oil and minced garlic.
- Preheat the grill to medium-high. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred, and grill the asparagus for about 4-5 minutes until tender-crisp.
- In a small saucepan over medium heat, warm the heavy cream, then stir in Parmesan until melted and smooth. Adjust seasoning.
- Build bowls with rice or quinoa, topped with grilled shrimp and asparagus, then drizzle with creamy garlic sauce and garnish with parsley.
Notes
Add a wedge of lemon for a bright finish and a side salad or roasted tomatoes for a complete meal. Store components separately in the fridge for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2.5g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 150mg