Description
This Grilled Shrimp Bowl features tender, juicy shrimp grilled to perfection and served over steamed asparagus, all drizzled with a rich and creamy garlic Parmesan sauce. Ready in just 25 minutes, this dish combines fresh flavors and simple techniques for a delicious and satisfying meal perfect for any occasion.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 teaspoon lemon juice
Creamy Garlic Sauce
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Grill: Preheat the grill to medium-high heat to prepare for cooking the shrimp.
- Prepare Shrimp: Toss the shrimp with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
- Grill Shrimp: Place the shrimp on the grill and cook for 2-3 minutes on each side until they turn pink and opaque.
- Heat Olive Oil: In a skillet over medium heat, heat the remaining 1 tablespoon of olive oil.
- Sauté Garlic: Add the minced garlic to the skillet and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add Cream: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
- Incorporate Parmesan: Stir in the grated Parmesan cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
- Season Sauce: Add the lemon juice and season with salt and pepper to taste, then remove the sauce from heat.
- Steam Asparagus: Steam the trimmed asparagus until tender, about 4-6 minutes depending on thickness.
- Assemble Bowl: Serve the grilled shrimp over the steamed asparagus and generously drizzle with the creamy garlic Parmesan sauce.
Notes
- For extra flavor, marinate the shrimp briefly in garlic and lemon juice before grilling.
- The creamy garlic sauce can be adjusted by adding more Parmesan for a thicker consistency or more cream for a thinner sauce.
- Steaming asparagus preserves nutrients and keeps it tender without becoming mushy.
- This dish pairs well with a side of rice or crusty bread to soak up the sauce.
