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Grilled Shrimp Bowl Asparagus

Grilled Shrimp Bowl Asparagus

A vibrant and healthy bowl featuring perfectly grilled shrimp and tender-crisp asparagus over a bed of fluffy quinoa, all brought together with a zesty lemon-garlic sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Grilled Shrimp & Asparagus
  • 300 g raw king prawns peeled and deveined
  • 1 bunch about 250g of fresh asparagus, tough ends trimmed
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp red chilli flakes optional, adjust to taste
  • Pinch of sea salt
  • Pinch of black pepper
For the Garlic Sauce
  • 60 ml extra virgin olive oil
  • 1 large lemon juiced (about 45ml)
  • 1 clove garlic finely grated
  • 1 tbsp fresh parsley finely chopped
  • Salt and freshly ground black pepper to taste
For the Bowl Assembly
  • 150 g quinoa rinsed
  • 300 ml water or vegetable stock
  • 100 g mixed salad leaves
  • 150 g cherry tomatoes halved
  • 1/2 cucumber diced

Method
 

  1. Cook the Quinoa: In a small saucepan, combine the rinsed quinoa and 300ml of water or vegetable stock. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for about 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
  2. Prepare the Garlic Sauce: While the quinoa is cooking, make the sauce. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, grated garlic, and chopped parsley. Season with a good pinch of salt and pepper. Set aside.
  3. Marinate the Shrimp: Pat the peeled and deveined prawns completely dry with a paper towel. This is key for getting a good sear. In a medium bowl, toss the prawns with 1 tbsp of olive oil, the minced garlic, red chilli flakes (if using), salt, and pepper. Let them marinate for about 10-15 minutes while you prepare the asparagus.
  4. Prepare the Asparagus: Snap the tough, woody ends off the asparagus spears. You can lightly toss them in a teaspoon of olive oil and a pinch of salt and pepper.
  5. Heat the Grill: Preheat your grill or a cast-iron grill pan over a medium-high heat. You want it nice and hot to get those lovely char marks.
  6. Grill the Asparagus: Place the asparagus spears on the hot grill in a single layer. Cook for 5-7 minutes, turning occasionally, until they are tender-crisp and have visible char marks. Once cooked, remove them from the grill and set aside.
  7. Grill the Shrimp: Place the marinated shrimp onto the hot grill. I find that using skewers can make them easier to handle, but you can place them directly on the grates. Grill for 2-3 minutes per side, until they are pink, opaque, and slightly curled into a 'C' shape. Be careful not to overcook them, or they will become tough.
  8. Assemble the Bowls: To build your grilled shrimp bowl, divide the cooked quinoa between two bowls. Top with a generous handful of mixed salad leaves, the halved cherry tomatoes, and diced cucumber. Arrange the grilled asparagus spears and the grilled shrimp on top.
  9. Serve: Just before serving, give the garlic sauce another quick whisk and drizzle it generously over both bowls. Serve immediately and enjoy!

Notes

For easier handling, thread the shrimp onto skewers before grilling. The garlic sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.