Quick Shrimp Bowls
If you want a fast, flavorful dinner that feels a little special, these Quick Grilled Shrimp Bowls With Creamy Garlic Sauce are such a good choice. Juicy shrimp, fresh toppings, and a rich, garlicky sauce come together in one easy bowl with plenty of color and texture.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
- 4 cups cooked rice, quinoa, or another grain
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 avocado avocado sliced
- 2 cups shredded lettuce or greens
- 0.25 cup fresh herbs such as parsley or dill
- 0.5 cup Greek yogurt
- 0.25 cup mayonnaise
- 1 clove fresh garlic minced
- 1 tbsp lemon juice more, for sauce
- 1 tbsp water as needed for thinning
Instructions
- Toss the shrimp with olive oil, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Make sure everything is coated evenly so the shrimp picks up plenty of flavor before it hits the grill.
- Stir together Greek yogurt, mayonnaise, minced garlic, lemon juice, and a pinch of salt. Add a spoonful of water if you want a thinner, drizzle-friendly texture.
- Cook the shrimp on a hot grill or grill pan for a few minutes per side until they turn pink and opaque. Shrimp cook quickly, so stay close and pull them off as soon as they are done.
- Spoon your grain or greens into bowls, then top with cucumber, tomatoes, avocado, and the grilled shrimp. Finish with a generous drizzle of creamy garlic sauce and a sprinkle of fresh herbs.
Notes
Do not overcook the shrimp, since they can turn rubbery fast. If you are using wooden skewers, soak them first so they do not burn on the grill.
For the best flavor, let the shrimp sit in the seasoning for 10 to 15 minutes before cooking. You can also prep the sauce ahead of time, which helps the garlic flavor mellow and blend nicely.
Store the shrimp, sauce, and toppings separately in airtight containers. The shrimp will keep in the refrigerator for up to 2 days, and the sauce is best within 3 days.
Reheat the shrimp gently in a skillet over low heat or enjoy them cold over a fresh bowl. If the sauce thickens in the fridge, stir in a small splash of water or lemon juice before serving.