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Grilled Shrimp Bowl Recipe with Creamy Garlic Sauce - Complete Healthy Meal

Grilled Shrimp Bowl Recipe with Creamy Garlic Sauce

Discover a healthy, protein-packed meal that’s ready in just 25 minutes! This Grilled Shrimp Bowl Recipe with Creamy Garlic Sauce features perfectly charred shrimp, colorful fresh vegetables, wholesome grains, and a luscious garlic-herb sauce that brings everything together. With 38g of protein per serving and endless customization options, this coastal-inspired bowl is perfect for meal prep, quick weeknight dinners, or post-workout meals. The smoky grilled shrimp paired with the tangy creamy sauce creates an irresistible flavor combination that rivals any restaurant bowl—all while keeping things light, nutritious, and absolutely delicious.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Grilled Shrimp:

  • 1½ pounds large shrimp (16-20 count), peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • Juice of 1 lime
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

For the Creamy Garlic Sauce:

  • ½ cup Greek yogurt (full-fat or 2%)
  • 2 tablespoons mayonnaise
  • 3 cloves garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste
  • 1-2 tablespoons water (to thin if needed)

For the Bowl Base:

  • 2 cups cooked white rice, brown rice, or quinoa
  • 2 cups mixed greens (spinach, arugula, or romaine)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • ½ red onion, thinly sliced
  • ½ cup corn kernels (fresh, frozen, or canned)
  • Lemon wedges for serving

Instructions

  1. Marinate the Shrimp: In a large mixing bowl, combine olive oil, minced garlic, smoked paprika, cumin, oregano, lime juice, salt, black pepper, and red pepper flakes if using. Add peeled and deveined shrimp, tossing to coat evenly. Let marinate for 10-15 minutes at room temperature.
  2. Prepare the Creamy Garlic Sauce: While shrimp marinates, whisk together Greek yogurt, mayonnaise, minced garlic, lemon juice, and Dijon mustard in a medium bowl until smooth. Fold in chopped dill and chives. Season with salt and pepper to taste. Add water one tablespoon at a time if sauce is too thick. Refrigerate until ready to serve.
  3. Prep Bowl Components: Cook grain of choice according to package directions if not already prepared. Wash and chop all vegetables: dice cucumber, halve cherry tomatoes, slice avocado, and thinly slice red onion. Arrange mixed greens in serving bowls.
  4. Preheat and Prepare Grill: Heat grill or grill pan to medium-high heat (400-450°F). If using wooden skewers, thread 4-5 shrimp onto each for easy flipping. Brush grill grates lightly with oil to prevent sticking.
  5. Grill the Shrimp: Place marinated shrimp on preheated grill. Cook for 2-3 minutes per side until shrimp turn pink, opaque, and develop char marks. Shrimp are done when they form a “C” shape and reach internal temperature of 120°F. Remove from heat.
  6. Assemble Bowls: Start with grain base in each bowl, then add a handful of mixed greens. Arrange cucumber, cherry tomatoes, corn, red onion, and avocado slices in colorful sections around the bowl. Top with 5-7 grilled shrimp per bowl.
  7. Finish and Serve: Drizzle generously with creamy garlic sauce. Garnish with additional fresh herbs if desired and serve with lemon wedges on the side. Serve immediately while shrimp is warm and vegetables are crisp.

Notes

Substitutions:

  • Use chicken thighs, salmon, tofu, or chickpeas instead of shrimp
  • Replace Greek yogurt with sour cream, cashew cream, or tahini for different flavors
  • Substitute cauliflower rice for low-carb option
  • Use any grain: farro, couscous, or wild rice work beautifully
  • Swap dill for parsley, cilantro, or basil based on preference

Make-Ahead Tips:

  • Marinate shrimp up to 2 hours in advance in refrigerator
  • Prepare creamy garlic sauce up to 3 days ahead (flavors improve over time)
  • Grill shrimp on Sunday for week-long meal prep
  • Prep all vegetables and store separately for 3-4 days
  • Cook grains in batches and portion for easy assembly

Cooking Methods:

  • No Grill? Use cast-iron skillet over medium-high heat or broil 4-5 minutes
  • Oven Method: Bake marinated shrimp at 400°F for 8-10 minutes
  • Air Fryer: Cook at 400°F for 5-7 minutes, shaking basket halfway

Storage:

  • Store components separately in airtight containers
  • Refrigerate grilled shrimp for 3-4 days
  • Sauce keeps for 5-7 days refrigerated
  • Freeze cooked shrimp up to 2 months
  • Assemble bowls fresh daily for best texture

Dietary Modifications:

  • Keto: Use cauliflower rice, double avocado, skip corn
  • Paleo: Replace yogurt with avocado-based sauce, use compliant mayo
  • Whole30: Use compliant mayo, skip grains and dairy
  • Vegan: Substitute grilled tofu or tempeh for shrimp
  • Low-Sodium: Use unsalted seasonings and low-sodium broth in marinade

Find it online: https://juicymeatrecipes.com/grilled-shrimp-bowl-recipe-with-creamy-garlic-sauce/