Grilled Shrimp Asparagus Bowl

$- 1 pound large shrimp, peeled and deveined - 1 bunch asparagus, trimmed - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 2 cups cooked quinoa or rice (for serving) - Fresh lemon wedges, for garnish - Fresh parsley, chopped, for garnish These main ingredients come together to create a tasty dish. The shrimp and asparagus pair well, while the avocado adds creaminess. The tomatoes add a nice pop of flavor. - 1/2 teaspoon cayenne pepper (optional for spice) Cayenne pepper adds heat. If you like spice, use it! If not, leave it out. This dish is still great without it. - Grill or grill pan - Mixing bowls - Skewers (for shrimp) - Tongs - Serving bowls Having the right tools makes cooking easier. A grill gives that smoky flavor. Skewers help with grilling shrimp. {{ingredient_image_1}} Start by preheating your grill or grill pan over medium-high heat. In a bowl, mix together the large shrimp, olive oil, minced garlic, smoked paprika, salt, and pepper. If you like spice, add cayenne pepper too. Toss the shrimp until each piece is coated well. This step gives the shrimp great flavor. Next, take the trimmed asparagus and place it in a separate bowl. Drizzle it with olive oil, and season with salt and pepper. Toss the asparagus to ensure it is evenly coated. Once your grill is hot, add the asparagus. Grill it for about 4-5 minutes, turning it often. The asparagus should become tender and have nice grill marks. Now, it’s time to grill the shrimp. Thread the shrimp onto skewers for easy grilling. Place the shrimp skewers on the grill. Cook them for 2-3 minutes on each side. They should turn pink and be fully cooked. During the last minute, add the halved cherry tomatoes directly onto the grill. They will get a nice char. Once everything is cooked, remove it from the grill and let it cool a bit. In serving bowls, start with a layer of cooked quinoa or rice. Top each bowl with grilled shrimp, asparagus, cherry tomatoes, and avocado slices. Finish with fresh parsley and serve lemon wedges on the side for a burst of flavor. Enjoy your meal! Grilling shrimp is easy when you follow a few simple tips. - Use large shrimp for the best results. - Peel and devein them for a clean taste. - Marinate shrimp for at least 30 minutes for great flavor. - Use skewers to keep shrimp from falling through the grill. - Grill shrimp over medium-high heat. Cook them for 2-3 minutes per side. Make sure they turn pink and opaque for doneness. Choosing fresh asparagus is key to a tasty meal. - Look for bright green stalks with firm tips. - Avoid any that are wilted or slimy. - Choose thin stalks for a tender bite. - Store asparagus upright in water for a few days. Cut off the dry ends before cooking. This bowl is great on its own, but you can add more! - Serve with lemon wedges to add a fresh zest. - Pair with a light salad for extra crunch. - Add a sprinkle of feta cheese for creaminess. - Try serving it with a dollop of yogurt sauce. Each bite will be packed with flavor and nutrients! Pro Tips Marinate for More Flavor: Allow the shrimp to marinate for at least 30 minutes before grilling to enhance their flavor. This allows the spices to penetrate the shrimp better. Skewer for Easy Grilling: Thread the shrimp onto skewers to make flipping them easier on the grill. This also helps to keep them from falling through the grates. Grill in Batches: Avoid overcrowding the grill. Grill the shrimp and asparagus in batches if necessary to ensure even cooking and a nice char. Use Fresh Ingredients: Opt for fresh, seasonal vegetables and high-quality shrimp for the best flavor and texture in your dish. {{image_2}} You can swap shrimp for chicken or tofu. Both options work well. If you choose chicken, use bite-sized pieces. For tofu, press it to remove extra water. You can also change the spices. Try cumin or garlic powder instead of smoked paprika. If you love heat, add more cayenne pepper. To make this dish vegetarian, skip the shrimp. Add more veggies instead. Zucchini, bell peppers, or mushrooms taste great. You can also add beans for protein. Black beans or chickpeas make a filling choice. This way, you keep the hearty feel of the bowl. While quinoa and rice are classic choices, explore other grains. Try farro, barley, or bulgur for a new twist. Each grain brings its own flavor and texture. You can even use cauliflower rice for a low-carb option. This keeps the bowl light but still satisfying. To store leftovers, place them in a clean, airtight container. Make sure to cool the shrimp and veggies first. You can keep the bowl in the fridge for up to three days. This way, your meal stays fresh and tasty. When you're ready to eat, reheat the bowl on the stove. Add a splash of water to help steam the shrimp and veggies. Heat on medium until warm. You can also use a microwave, covered, for about one to two minutes. If you want to save some for later, freezing is a great option. Pack the shrimp and veggies in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When ready, thaw in the fridge overnight before reheating. You can tell shrimp are done when they turn pink and opaque. The texture should be firm but tender. A good rule is to grill them for 2-3 minutes on each side. If they curl into a C shape, they're ready. Overcooking makes shrimp tough, so watch them closely. Yes, you can prepare some parts ahead of time. You can marinate the shrimp and cut the veggies the day before. Just keep them in the fridge until you're ready to cook. However, it’s best to grill the shrimp and asparagus fresh for the best taste. This dish is packed with healthy ingredients. Shrimp provides protein and omega-3 fatty acids. Asparagus is high in vitamins A, C, and K. Quinoa or rice adds fiber and carbs for energy. The avocado gives you healthy fats, while tomatoes add antioxidants. Overall, this meal is nutritious and balanced! In this post, I covered how to prepare and enjoy shrimp with asparagus. We discussed essential ingredients, cooking tools, and step-by-step instructions. I shared tips for grilling shrimp, selecting fresh asparagus, and creative variations. You can store leftovers easily, and I answered common questions about the dish. Cooking doesn’t have to be hard. With a few simple steps, you can make a tasty meal that impresses. Dive into these recipes and make them your own. Enjoy the process!$

Grilled Shrimp Asparagus Bowl

A delicious and healthy bowl featuring grilled shrimp, asparagus, and quinoa or rice, topped with fresh avocado and cherry tomatoes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Ingredients

1 pound large shrimp, peeled and deveined
1 bunch asparagus, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (optional for spice)
to taste Salt and pepper
1 cup cherry tomatoes, halved
1 avocado, sliced
2 cups cooked quinoa or rice (for serving)
Fresh lemon wedges, for garnish
Fresh parsley, chopped, for garnish

Instructions

Preheat your grill or grill pan over medium-high heat.
In a mixing bowl, combine the shrimp with olive oil, minced garlic, smoked paprika, cayenne pepper (if using), salt, and pepper. Toss until well coated.
Place the asparagus in a separate bowl and drizzle with olive oil, season with salt and pepper. Toss to coat.
Thread the shrimp onto skewers for easier grilling.
Once the grill is hot, add the shrimp skewers and asparagus to the grill. Grill the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through. Grill the asparagus for about 4-5 minutes, turning occasionally until tender and slightly charred.
During the last minute of grilling, add the halved cherry tomatoes directly onto the grill to char slightly.
Remove everything from the grill and let it cool slightly.
In serving bowls, layer the cooked quinoa or rice as a base. Top with grilled shrimp, asparagus, cherry tomatoes, and avocado slices.
Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the top.

Notes

Feel free to adjust the spice level by adding more or less cayenne pepper.

Keyword asparagus, grilled, healthy, quinoa, shrimp