Grilled Shrimp with Asparagus

This hearty grilled shrimp bowl combines succulent seafood with crisp asparagus, all tied together with a velvety garlic sauce that transforms simple ingredients into a restaurant-worthy meal. The natural sweetness of the shrimp pairs perfectly with the slightly charred asparagus, creating a balanced dish that feels both indulgent and nourishing.

I first created this recipe during a summer when I was craving something light yet satisfying. Now it has become our go to impressive yet effortless dinner whenever we entertain friends who always leave asking for the recipe.

Ingredients

• Fresh large shrimp: ideally wild caught for the sweetest flavor and best texture
• Asparagus: look for bright green stalks with tightly closed tips for maximum freshness
• Olive oil: use a good quality extra virgin for the best flavor profile
• Fresh garlic: nothing compares to freshly minced for aromatic punch
• Heavy cream: creates the luxurious base for the sauce that coats everything beautifully
• Parmesan cheese: freshly grated for optimal melting and flavor intensity
• Lemon: both zest and juice to brighten all the flavors
• Kosher salt: flakier than table salt which distributes more evenly
• Fresh ground black pepper: for a gentle heat that enhances rather than overwhelms

Step-by-Step Instructions

Marinate the Shrimp:

Combine olive oil garlic lemon zest salt and pepper in a bowl. Add peeled and deveined shrimp tossing gently to coat each piece completely. Let rest for at least 15 minutes while you prepare other components. The acid from the lemon begins cooking the proteins which tenderizes the shrimp while infusing flavor.

Prepare the Asparagus:

Wash asparagus thoroughly and snap off woody ends at their natural breaking point. Toss with olive oil salt and pepper making sure each spear is lightly coated. The oil helps conduct heat evenly during grilling and prevents sticking.

Preheat the Grill:

Heat your grill to medium high approximately 400°F. Clean the grates thoroughly and oil them lightly using a paper towel dipped in vegetable oil and held with tongs. This creates a nonstick surface that ensures perfect grill marks and easy flipping.

Grill the Asparagus:

Place asparagus perpendicular to grill grates to prevent falling through. Cook for 4 5 minutes turning occasionally until bright green with light char marks but still maintaining some crispness. The goal is tender crisp not mushy.

Grill the Shrimp:

Place marinated shrimp on hot grill and cook just 2 minutes per side until they turn pink and opaque. Watch carefully as overcooking even by a minute can turn them rubbery. You want them just cooked through with a slight char on the edges.

Make the Garlic Sauce:

While grilling melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer. Add grated parmesan gradually while whisking continuously until melted and smooth. Finish with a squeeze of lemon juice and adjust seasoning.

Assemble the Bowls:

Start with your base of choice then arrange grilled asparagus and shrimp on top. Drizzle generously with the warm creamy garlic sauce. Garnish with extra parmesan lemon zest and a twist of black pepper. The layering allows the sauce to seep through and flavor every component.

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The secret to this dish is actually in how you treat the garlic. I learned through many iterations that briefly cooking the garlic until just fragrant before adding the cream makes all the difference in the sauce. It removes the raw bite while preserving that wonderful aromatic quality that makes garlic so irresistible.

Make Ahead Options

This bowl works beautifully as a meal prep option. You can grill both the shrimp and asparagus up to two days in advance and store them separately in airtight containers in the refrigerator. The sauce will keep for up to three days when refrigerated and can be gently reheated on the stovetop with a splash of milk or cream to restore its consistency. Just assemble everything when ready to eat for a quick nutritious meal that tastes freshly made.

Perfect Pairings

While this bowl is satisfying on its own a crisp white wine like Sauvignon Blanc or Pinot Grigio makes the perfect beverage pairing. The bright acidity in these wines cuts through the richness of the creamy sauce while complementing the sweetness of the seafood. For a nonalcoholic option sparkling water with a squeeze of lemon creates a similar refreshing contrast. If serving for guests a simple appetizer like bruschetta or a light citrus salad rounds out the meal beautifully.

Customization Ideas

This recipe serves as a wonderful template that you can easily adapt to suit your preferences or what you have on hand. Try swapping the shrimp for chunks of salmon or chicken if seafood isn't your thing. The asparagus can be replaced with other quick cooking vegetables like zucchini bell peppers or green beans. For a dairy free version use full fat coconut milk in place of heavy cream and nutritional yeast instead of parmesan. The flavor profile will shift slightly but remains delicious with a tropical undertone that works beautifully with the shrimp.

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Recipe FAQs

→ How do I know when the shrimp are perfectly cooked?

Shrimp cook quickly and are done when they turn opaque and pink, usually 2-3 minutes per side on a hot grill. They should form a slight 'C' shape when properly cooked. If they curl into a tight 'O' shape, they're overcooked. For food safety, ensure they reach an internal temperature of 145°F.

→ Can I make this dish without a grill?

Absolutely! You can cook the shrimp and asparagus in a hot cast-iron skillet or under the broiler in your oven. Both methods will give you a similar charred flavor. For the skillet method, cook asparagus first for about 5-7 minutes, then add shrimp for the final 4-6 minutes of cooking.

→ How can I make the creamy garlic sauce healthier?

To make a lighter version of the sauce, substitute half-and-half or whole milk for the heavy cream, and reduce the Parmesan cheese by half. You can also use Greek yogurt mixed with a bit of milk and garlic as an alternative. For dairy-free options, try full-fat coconut milk or a cashew cream base.

→ What's the best way to prevent shrimp from sticking to the grill?

Make sure your grill grates are clean and well-oiled before cooking. You can also use a grilling basket specifically designed for seafood, or thread shrimp onto skewers (soak wooden skewers in water first). Ensuring your shrimp are well-coated with oil in the marinade also helps prevent sticking.

→ Can I prepare any components of this dish ahead of time?

Yes! You can marinate the shrimp up to 4 hours in advance (stored in the refrigerator). The creamy garlic sauce can be made up to 2 days ahead and gently reheated before serving. You can also trim the asparagus and prepare any accompanying sides like rice in advance to make assembly quicker at mealtime.

→ What other vegetables work well in this bowl?

This dish is very versatile! Bell peppers, zucchini, yellow squash, cherry tomatoes, and red onion all grill beautifully alongside the asparagus. You can also add fresh components like avocado slices or cucumber to provide contrast to the warm grilled ingredients.