Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup cooked quinoa or rice
- ¼ cup fresh parsley, chopped
Creamy Garlic Sauce
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- In a bowl, combine shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Marinate 15–20 minutes.
- Preheat grill or grill pan over medium-high heat.
- Prepare asparagus with olive oil, salt, and pepper.
- Grill asparagus 4–5 minutes, turning occasionally, then remove.
- Grill shrimp 2–3 minutes per side until pink and opaque.
- Prepare sauce: mix Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper until smooth.
- Assemble bowl: quinoa or rice base, top with grilled asparagus and shrimp, drizzle with sauce, garnish with parsley.
Notes
- For a spicy kick, add red pepper flakes to shrimp marinade.
- Substitute shrimp with chicken or tofu for different protein options.
- Leftovers store in an airtight container in the fridge up to 2 days.
- Sauce also works well as a salad dressing or veggie dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American