Grilled Shrimp Bowl

A delightful grilled shrimp bowl featuring smoky shrimp and fresh veggies over rice or quinoa, perfect for weeknight dinners or gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

For the Shrimp Marinade

1 pound shrimp, peeled and deveined Use fresh shrimp for best flavor and texture.
2 tablespoons olive oil
3 cloves garlic, minced
1 Juice of 1 lemon
Salt and pepper to taste
Red pepper flakes (optional, for spice)

For the Bowl

1 bunch asparagus, trimmed
2 cups cooked rice or quinoa Choose your preferred base.
1/4 cup fresh cilantro, chopped For garnish.

Method

Marinate the Shrimp

In a bowl, marinate the shrimp with olive oil, minced garlic, lemon juice, salt, pepper, and red pepper flakes if using. Let it sit for about 15 minutes.

Grill

Preheat the grill or grill pan over medium-high heat.
Grill the shrimp for about 2-3 minutes on each side, or until they are pink and cooked through.
At the same time, grill the asparagus for about 5-7 minutes, turning occasionally until tender and slightly charred.

Assemble the Bowl

To assemble the bowl, place a serving of rice or quinoa at the bottom, add the grilled shrimp and asparagus on top, and drizzle with extra garlic sauce if desired.
Garnish with chopped cilantro and serve immediately.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The shrimp may lose some texture but will still be tasty. Reheat gently.