Grilled Shrimp Bowl with Creamy Garlic Sauce

This Grilled Shrimp Bowl with Creamy Garlic Sauce is one of my favorite light-yet-satisfying seafood meals. It’s fresh, full of flavor, and comes together quickly with tender grilled shrimp, vibrant veggies, and a bold, creamy garlic sauce that brings everything together.

Why I Love This Recipe

I love how balanced this bowl is — smoky grilled shrimp, crisp vegetables, a fluffy rice base, and a rich garlic sauce that ties it all together. It’s a great mix of textures and flavors, and I can switch things up based on what I have in my kitchen. It also looks impressive but takes minimal effort, which is always a win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the grilled shrimp:

• Raw shrimp (peeled and deveined)

• Olive oil

• Garlic (minced)

• Lemon juice

• Paprika

• Salt and pepper

For the garlic sauce:

• Mayonnaise or Greek yogurt

• Garlic (minced or roasted)

• Lemon juice

• Olive oil

• Salt and pepper

• Water (to thin, if needed)

For the bowl:

• Cooked rice (white, brown, or jasmine)

• Chopped cucumbers

• Cherry tomatoes (halved)

• Avocado (sliced)

• Shredded lettuce or spinach

• Fresh herbs (like parsley or cilantro, optional)

Directions

1. I start by marinating the shrimp in olive oil, garlic, lemon juice, paprika, salt, and pepper for 15–20 minutes.

2. While the shrimp marinates, I prep my vegetables and make the garlic sauce by mixing all ingredients until smooth and creamy.

3. I heat a grill or grill pan over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and slightly charred.

4. I assemble the bowls with a base of rice, then layer on the veggies and grilled shrimp.

5. I drizzle everything with the creamy garlic sauce and top with herbs if I have them.

Servings and Timing

Serves 2–3
Prep time: 15 minutes
Cook time: 6–8 minutes
Total time: Around 25 minutes

Variations

• I swap the rice for quinoa or cauliflower rice when I want something lighter.

• For a spicier version, I add sriracha or chili flakes to the garlic sauce.

• I’ve also used grilled chicken or tofu instead of shrimp.

• A sprinkle of feta or pickled onions adds extra flavor.

Storage/Reheating

I store the components separately in the fridge for up to 2 days. The shrimp is best fresh, but I’ve reheated it gently in a skillet or microwave. The sauce keeps well in an airtight jar for up to 5 days. I don’t freeze this dish.

FAQs

Can I use frozen shrimp?

Yes. I thaw them completely and pat them dry before marinating and grilling. They cook quickly and turn out great.

What’s the best garlic to use for the sauce?

I like using roasted garlic for a milder flavor, but fresh minced garlic gives it more of a punch.

Can I grill the shrimp on skewers?

Definitely. I thread the shrimp onto skewers for easier grilling and flipping.

Can I make the sauce ahead of time?

Yes. I make it a day in advance and keep it chilled. It actually tastes even better after sitting.

What veggies work best in this bowl?

I usually go with cucumbers, tomatoes, and avocado, but bell peppers, corn, or radishes are great additions too.

Conclusion

This Grilled Shrimp Bowl with Creamy Garlic Sauce is fresh, flavorful, and easy to make — exactly what I want in a weeknight meal or light lunch. It’s got everything I love in one bowl: protein, veggies, rice, and a sauce that ties it all together beautifully.

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