Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 large bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 cups cooked quinoa or brown rice
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Season the shrimp and asparagus: Toss the shrimp and trimmed asparagus separately with the olive oil, salt, and pepper. Preheat the grill (or a grill pan) to medium-high heat.
- Step 2: Prepare the Creamy Garlic Sauce: In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, and a pinch of salt and pepper. Stir well until the sauce is smooth, taste, and adjust seasoning if necessary. Set aside.
- Step 3: Grill the shrimp: Place the seasoned shrimp on the hot grill. Grill for 2 to 3 minutes per side, until pink, opaque, and fully cooked through. Remove the shrimp and set aside.
- Step 4: Grill the asparagus: Place the seasoned asparagus on the grill. Cook for 4 to 6 minutes, turning occasionally, until the stalks are tender-crisp and show nice char marks. Remove and slice into 1-inch pieces.
- Step 5: Assemble the bowls: Divide the cooked quinoa or brown rice among serving bowls. Top the grain with the grilled shrimp and sliced asparagus. Finish by drizzling a generous amount of the Creamy Garlic Sauce over the ingredients before serving immediately.
Notes
- For best flavor and texture, store leftover shrimp, asparagus, and grain separately from the yogurt sauce in airtight containers in the refrigerator, consuming within 2 days.
- To gently reheat the bowl components (excluding the sauce), spread the shrimp and asparagus on a baking sheet and warm them briefly in an oven preheated to 300°F until just heated through, about 5 minutes, to avoid rubbery textures.
- Elevate the bowl presentation by adding a burst of freshness with a sprinkle of chopped fresh dill or chives, or a handful of toasted pine nuts for added crunch before drizzling the sauce.
- To ensure perfectly cooked, plump shrimp, make sure the grill grates are thoroughly cleaned and oiled before placing the seafood down, which prevents sticking and tearing the delicate protein when flipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American