Ingredients
For the Grilled Shrimp:
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🦐 1 lb large shrimp (peeled and deveined)
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🫒 1 tablespoon olive oil
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🧄 2 cloves garlic (minced)
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🍋 Juice of 1/2 lemon
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🌶️ 1/2 teaspoon smoked paprika
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🧂 Salt & pepper to taste
For the Asparagus:
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🥬 1 bunch asparagus (trimmed)
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🫒 1 tablespoon olive oil
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🧂 Salt & pepper to taste
For the Creamy Garlic Sauce:
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🧄 1/4 cup Greek yogurt or sour cream
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🥛 1 tablespoon mayonnaise (optional for extra richness)
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🧄 1 garlic clove (finely grated or minced)
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🍋 1 tablespoon lemon juice
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🌿 1 tablespoon fresh parsley or dill (chopped)
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🧂 Salt & black pepper to taste
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💧 Water to thin, if needed
For Serving:
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🍚 Cooked rice, couscous, or quinoa
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🥑 Sliced avocado (optional)
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🍋 Lemon wedges for garnish
Instructions
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Marinate the shrimp: Toss shrimp with olive oil, garlic, lemon juice, paprika, salt, and pepper. Let sit for 15 minutes.
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Grill the shrimp: Heat a grill or grill pan over medium-high heat. Cook shrimp for 2–3 minutes per side, until pink and slightly charred.
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Grill the asparagus: Toss asparagus in olive oil, salt, and pepper. Grill for 4–5 minutes, turning occasionally until tender and slightly charred.
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Make the sauce: Whisk together yogurt, mayo (if using), garlic, lemon juice, herbs, salt, and pepper. Add a splash of water to reach your desired consistency.
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Assemble the bowls: Start with a base of rice or grain, top with grilled shrimp and asparagus. Drizzle generously with creamy garlic sauce.
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Garnish with fresh herbs, lemon wedges, and avocado if desired. Serve warm!