Grilled Shrimp Rice Bowl with Creamy Herb Sauce

Serving: This dish is best enjoyed fresh, but it also works well for meal prep.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate to prevent the rice from getting soggy.

Reheating: Warm the shrimp and rice in a skillet or microwave before serving.

Variations
Add Veggies: Stir-fry bell peppers, zucchini, or spinach for extra nutrients.

Make it Low-Carb: Swap the rice for cauliflower rice or a leafy greens base.

Spicy Kick: Increase the chili flakes or add a drizzle of sriracha for extra heat.

Different Protein: Try grilled chicken, salmon, or tofu instead of shrimp.

FAQ
1. Can I make this with frozen shrimp?
Yes! Just thaw the shrimp completely and pat them dry before marinating and grilling.

2. What can I use instead of mayonnaise?
Greek yogurt works great for a lighter, tangy alternative. Sour cream is another option.

3. Can I cook the shrimp in an air fryer?
Yes! Cook the shrimp in an air fryer at 400°F (200°C) for 6-8 minutes, shaking the basket halfway through.

This Grilled Shrimp Rice Bowl is a simple, satisfying meal that’s packed with bold flavors and a creamy, herby kick. It’s perfect for a quick lunch or a delicious dinner—enjoy!