Description
Sweet Chili Shrimp with Asparagus is a delightful dish that combines succulent shrimp with vibrant asparagus, coated in a luscious sweet and spicy sauce.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup Thai sweet chili sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoon Sriracha sauce
- 2 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 bunch fresh asparagus, rinsed and woody ends trimmed
- 2 tablespoon olive oil, divided
- Kosher salt to taste
- Ground black pepper to taste
- Cooked white rice for serving
- Green onions, chopped for garnish
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together the Thai sweet chili sauce, soy sauce, Sriracha, sesame oil, and minced garlic until well combined.
- Add the shrimp to the marinade and toss gently to coat. Cover and refrigerate while preparing the asparagus.
- On one half of a large rimmed baking sheet, lay out the trimmed asparagus. Drizzle with 1 tablespoon of olive oil and season with kosher salt and ground black pepper; toss to coat.
- Roast the asparagus in the oven for about 5 minutes.
- Remove the baking sheet from the oven, drizzle the remaining tablespoon of olive oil on the other half of the sheet, and transfer the marinated shrimp onto the baking sheet, discarding any leftover marinade.
- Return the baking sheet to the oven and bake for an additional 8 to 10 minutes until the shrimp are pink and opaque.
- While baking, pour the reserved marinade into a small saucepan and heat over medium until simmering; allow it to thicken for about 3 to 5 minutes.
- Once done, remove from the oven and toss the shrimp in the reduced sauce. Serve warm over white rice, garnished with chopped green onions.
Notes
Adjust spice levels by reducing Sriracha for a milder dish.
Avoid overcooking shrimp to maintain texture.
This dish is excellent for meal prep; refrigerate cooked shrimp and asparagus for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg