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Sweet Chili Shrimp with Asparagus Recipe

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This Sweet Chili Shrimp with Asparagus recipe offers a vibrant and flavorful dish with succulent shrimp marinated in a spicy-sweet chili sauce, paired with perfectly roasted asparagus. Baked together on a sheet pan, the shrimp absorb the tangy flavors while the asparagus retains a tender crispness. Ready in just 25 minutes, this easy, tasty meal is perfect for weeknight dinners and can be served over rice for a satisfying complete meal.

Ingredients

Shrimp and Marinade

  • 1 pound peeled, raw shrimp
  • 1/2 cup Thai sweet chili sauce
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 2 Tablespoons Sriracha
  • 2 cloves garlic, minced

Vegetables

  • 1 bunch asparagus
  • Olive oil, for drizzling
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Garnish

  • Green onion, chopped

Instructions

  1. Prepare Rice (Optional): If serving over rice, start by cooking your rice according to package instructions while you prepare the shrimp and asparagus.
  2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting.
  3. Make Marinade: In a bowl, whisk together Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic until well combined.
  4. Marinate Shrimp: Pour the prepared sauce over the peeled shrimp and refrigerate until you are ready to cook.
  5. Prepare Asparagus: Rinse and trim the woody ends of the asparagus. Place the asparagus on one half of a large rimmed baking sheet. Drizzle with olive oil, season with kosher salt and freshly ground black pepper, and toss to coat evenly.
  6. Bake Asparagus: Place the baking sheet with asparagus in the oven and bake for 5 minutes to start roasting.
  7. Add Shrimp to Baking Sheet: Remove the baking sheet from the oven. Drizzle about a tablespoon of olive oil on the empty half of the sheet. Using tongs, carefully place the marinated shrimp on this side, leaving marinade behind in the bowl.
  8. Bake Shrimp and Asparagus: Return the sheet pan to the oven and bake for an additional 8-10 minutes until the shrimp are fully cooked through and opaque.
  9. Reduce Marinade: While the shrimp cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat and reduce until the sauce thickens enough to coat the back of a spoon.
  10. Combine and Serve: Remove shrimp and asparagus from the oven. Toss the cooked shrimp in the reduced sauce to coat. Serve immediately over cooked rice, garnished with chopped green onions.

Notes

  • You can adjust the amount of Sriracha to control the spiciness of the dish.
  • To ensure even cooking, use a rimmed baking sheet so ingredients don’t slide off.
  • Do not add shrimp to the baking sheet with marinade, as this can cause sogginess; instead, reduce the marinade separately for a thicker glaze.
  • Fresh green onions add a nice pop of color and mild onion flavor as garnish.
  • This recipe is great for meal prep – you can cook rice and veggies in advance to save time.

Find it online: https://dishcooks.com/sweet-chili-shrimp-with-asparagus-recipe/