Sweet Chili Shrimp and Asparagus
A quick and easy dish that combines tender shrimp and crisp asparagus, drizzled with a flavorful sweet chili sauce.
Ingredients
For the Shrimp and Sauce
- 1 pound peeled, raw shrimp make sure they’re fresh!
- 1/2 cup Thai sweet chili sauce the star of the show!
- 1/4 cup soy sauce for that salty depth
- 2 teaspoons sesame oil adds that nutty flavor
- 2 Tablespoons Sriracha optional if you want to kick it up a notch!
- 2 cloves garlic, minced because garlic is LIFE
For the Asparagus
- 1 bunch asparagus trimmed to get rid of those woody ends
- to taste Olive oil for drizzling
- to taste Kosher salt and fresh ground black pepper seasoning is key!
For Garnish
- to taste Green onion, chopped gotta add some color!
Instructions
Preparation
- Start with the rice. If you’re serving over rice, get that going first.
- Preheat your oven to 400 degrees. In a bowl, combine the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk it until well combined.
- Pour the sauce over the shrimp, making sure they’re all coated. Let marinate in the fridge.
- Rinse and trim the asparagus. Lay on one half of a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss.
- Bake the asparagus for about 5 minutes.
Cooking
- After 5 minutes, pull out the asparagus, drizzle a tablespoon of olive oil on the other half of the baking sheet, and add the shrimp.
- Bake for another 8-10 minutes until the shrimp are pink and opaque.
- In the meantime, take the reserved marinade and simmer it in a small saucepan until it thickens slightly.
Serving
- Pull the shrimp and asparagus from the oven, toss the shrimp in the reduced sauce, and serve over rice. Garnish with chopped green onion.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. To maintain tender shrimp, be careful not to overcook them. For more veggies, consider adding broccoli or bell peppers.