Grilled Shrimp Rice Bowl with Creamy Herb Sauce

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Preheat a grill or skillet over medium-high heat.

Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Set aside.

For the Rice:
If using butter, melt it in a pan over low heat and stir it into the cooked rice for added richness.

Fluff the rice with a fork and keep warm.

For the Sauce:
In a small bowl, mix mayonnaise (or Greek yogurt), lemon juice, chili flakes, garlic paste, and chopped parsley.

Season with salt and pepper to taste, stirring until smooth and creamy.

Assemble the Bowls:
In each bowl, start with a layer of warm rice.

Top with grilled shrimp and drizzle generously with the creamy herb sauce.

Garnish with extra parsley or chili flakes for added color and spice. Serve warm.

Serving and Storage Tips