There’s something about grilled shrimp that instantly feels like summer—especially when it’s paired with crisp asparagus and a rich, garlicky cream sauce.
This Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce is one of my favorite warm-weather meals: light but satisfying, elegant yet super simple.
Served over rice or quinoa, this bowl is perfect for busy weeknights, backyard dinners, or meal prep lunches. It’s healthy, flavorful, and ready in about 30 minutes.
Why You’ll Love This Recipe
Quick and easy – ready in under 30 minutes
Creamy garlic sauce adds rich, luxurious flavor
High-protein and low-carb friendly
Customizable with rice, quinoa, or greens
Great for dinner, meal prep, or entertaining
What You’ll Need (Ingredient Highlights)
Shrimp – peeled, deveined, and ready for the grill
Asparagus – crisp and lightly charred
Olive oil & spices – simple seasoning with garlic, paprika, and lemon
Heavy cream – for the base of the sauce
Fresh garlic – minced and sautéed for bold flavor
Parmesan cheese – adds saltiness and depth
Cooked rice or quinoa – to build the bowls
Pro Tips Before You Start
Use jumbo shrimp for juicy results and easier grilling
Trim the tough ends off the asparagus before cooking
Don’t overcook the shrimp—they cook quickly in just 2–3 minutes per side
Let the cream sauce simmer gently—not boil—to avoid separation
Serve with fresh lemon wedges for extra brightness
How to Make Grilled Shrimp Bowl with Asparagus & Creamy Garlic Sauce
Step 1: Marinate the Shrimp
In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.
Set aside to marinate while preparing other ingredients.
Step 2: Prep the Asparagus
Trim the ends off the asparagus and toss with olive oil, salt, and pepper.
Step 3: Grill the Shrimp and Asparagus
Preheat your grill or grill pan to medium-high heat. Grill shrimp for 2–3 minutes per side until opaque and lightly charred.
Grill asparagus for 4–5 minutes until tender and slightly blackened.
Step 4: Make the Creamy Garlic Sauce
In a small skillet, melt butter over medium heat.
Add minced garlic and sauté until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Stir in grated parmesan and cook until the sauce thickens.
Season with salt and pepper to taste.
Step 5: Assemble the Bowls
Spoon rice or quinoa into bowls. Top with grilled asparagus and shrimp.
Drizzle generously with creamy garlic sauce and garnish with chopped parsley or lemon zest.
What to Serve It With
Crusty garlic bread or naan
A crisp green salad with vinaigrette
Grilled corn or roasted sweet potatoes
A glass of chilled white wine (Sauvignon Blanc or Pinot Grigio)
Fresh lemon wedges and chili flakes on the side
Variations / Substitutions
Use scallops or chicken instead of shrimp
Swap asparagus for broccoli, zucchini, or bell peppers
Add red chili flakes or cayenne to the sauce for heat
Use half-and-half instead of heavy cream for a lighter sauce
Make it dairy-free with coconut cream and nutritional yeast
Storage & Leftovers
Store components separately in airtight containers for up to 3 days
Reheat shrimp and asparagus in a skillet for best texture
Warm the sauce gently on the stovetop—add a splash of cream if it thickens
Assemble bowls just before eating for freshest results
Not recommended for freezing due to cream and shrimp
FAQs
Can I cook the shrimp on a skillet instead of a grill?
Yes! A cast-iron or non-stick skillet works great.
Sear over medium-high heat for 2–3 minutes per side.
What kind of rice works best?
White rice, jasmine rice, or quinoa are great options.
You can also use brown rice for extra fiber.
Can I make the sauce ahead of time?
Yes, but it’s best fresh. If making ahead, reheat gently and whisk in extra cream if it thickens too much.
What size shrimp should I use?
Jumbo or large shrimp (16/20 count) are best for grilling.
Smaller shrimp may overcook quickly.
Can I add more vegetables?
Absolutely! Try adding grilled zucchini, cherry tomatoes, or baby spinach for a veggie boost.
Is this recipe gluten-free?
Yes, as long as your parmesan and rice are gluten-free certified.
Final Thoughts
This Grilled Shrimp Bowl with Asparagus and Creamy Garlic Sauce is one of those recipes that feels both luxurious and effortless.
With smoky grilled shrimp, tender asparagus, and a rich homemade sauce, every bite is packed with flavor.
Whether you’re serving it for a summer dinner party or meal prepping for the week, it’s a fresh, flavorful meal that never gets old.
Full Recipe Card (Ingredients + Instructions)
Ingredients
1 lb large shrimp, peeled and deveined
1 bunch asparagus, trimmed
1 tbsp olive oil (for shrimp)
1 tbsp olive oil (for asparagus)
1 tsp garlic powder
½ tsp smoked paprika
Salt and pepper to taste
1 tbsp butter
2 cloves garlic, minced
¾ cup heavy cream
½ cup grated parmesan cheese
Cooked rice or quinoa, for serving
Fresh parsley or lemon zest, for garnish
Instructions
Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
Toss asparagus with olive oil, salt, and pepper.
Grill shrimp 2–3 mins per side. Grill asparagus 4–5 mins until tender.
In a skillet, melt butter. Add garlic and sauté 30 seconds.
Add cream, simmer gently, then stir in parmesan. Season with salt and pepper.
Assemble bowls with rice/quinoa, shrimp, asparagus, and drizzle with garlic sauce. Garnish and serve.
