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The Boat Shed Kitchen

Grilled Shrimp Bowl with Garlic Cream Sauce

Juicy grilled shrimp and tender asparagus served over rice or quinoa, finished with a rich garlic cream sauce—ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Calories: 450
Ingredients Method Notes

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

Method
 

  1. Toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  2. Toss asparagus with olive oil, salt, and pepper.
  3. Grill shrimp 2–3 mins per side. Grill asparagus 4–5 mins until tender.
  4. In a skillet, melt butter. Add garlic and sauté 30 seconds.
  5. Add cream, simmer gently, then stir in parmesan.
  6. Season with salt and pepper.
  7. See full steps with tips & photos → https://theboatshedcafe.com/grilled-shrimp-bowl/

Notes

  • You can use chicken or tofu as a shrimp alternative.
  • Broil the shrimp and asparagus if you don’t have a grill.
  • For a lighter version, use half-and-half instead of heavy cream.