Grilled Shrimp Asparagus Bowl Recipe:
: A vibrant, healthy bowl featuring succulent grilled shrimp and tender asparagus, paired withquinoa and a zesty lemon dressing. Perfect for a quickweeknight dinner or a refreshing lunch
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 bunch asparagus trimmed
- 1 cup quinoa rinsed
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley chopped
- 1 avocado sliced
Instructions
- Cook quinoa in 2 cups of water, bring to a boil, then
- simmer for 15 minutes; set aside.
- Preheat grill to medium-high heat.
- Toss shrimp with 1 tbsp olive oil, garlic, smoked
- paprika, salt, and pepper.
- Drizzle asparagus with remaining olive oil and a
- pinch of salt.
- Grill shrimp for 2-3 minutes per side until pink and
- opaque.
- Grill asparagus for 4-5 minutes, turning occasionally, until tender.
- In a small bowl, whisk lemon juice, zest, and 1 tbsp
- olive oil for dressing.
- Assemble bowls with quinoa, shrimp, asparagus,
- and avocado slices.
- Drizzle with lemon dressing and garnish with par
Notes
Substitute quinoa with brown rice or farro for a
different grain option.
Ensure shrimp are deveined for the best texture.
For extra flavor, add a pinch of red pepper flakes to
the shrimp marinade.
Store leftovers in an airtight container in the fridge
for up to 2 days.
different grain option.
Ensure shrimp are deveined for the best texture.
For extra flavor, add a pinch of red pepper flakes to
the shrimp marinade.
Store leftovers in an airtight container in the fridge
for up to 2 days.