Sweet Chili Shrimp with Asparagus

Imagine the savory aroma of perfectly cooked shrimp glazed with a sticky, sweet-spicy sauce, complemented by tender-crisp asparagus spears. This Sweet Chili Shrimp with Asparagus delivers an explosion of flavor in every bite, combining the natural sweetness of shrimp with the bold, complex flavors of Thai sweet chili sauce. Ready in under 30 minutes, this delicious sheet pan meal brings restaurant-quality Asian-inspired cuisine right to your dinner table. You’ll learn how to create the perfect balance of sweet and spicy flavors while ensuring both the shrimp and asparagus are cooked to perfection.

Why You’ll Love This Recipe

This Sweet Chili Shrimp with Asparagus is destined to become a regular in your meal rotation for many compelling reasons. First, it’s incredibly quick to prepare, making it perfect for busy weeknights when you need a satisfying dinner without spending hours in the kitchen. The contrasting textures create a sensory delight – succulent, tender shrimp paired with the satisfying crunch of fresh asparagus.

The flavor profile is truly exceptional, offering that perfect balance between sweet, savory, and spicy elements that keeps your taste buds engaged with every bite. The glaze creates a beautiful shine on the shrimp that makes this dish equally impressive for casual family dinners or entertaining guests.

What’s more, this recipe is incredibly versatile. Serve it over rice for a complete meal, or enjoy it on its own for a lighter, low-carb option. The sheet pan cooking method means minimal cleanup, allowing you to spend less time washing dishes and more time enjoying your delicious creation.

Ingredients List for the Sweet Chili Shrimp with Asparagus

This Sweet Chili Shrimp with Asparagus relies on high-quality ingredients that create the perfect balance of sweet, savory and spicy flavors. The Thai sweet chili sauce forms the foundation of our flavorful glaze, while fresh asparagus provides the perfect seasonal complement to the succulent shrimp.

• 1 pound peeled, raw shrimp
• 1/2 cup Thai sweet chili sauce
• 1/4 cup soy sauce
• 2 teaspoons sesame oil
• 2 Tablespoons Sriracha (see notes)
• 2 cloves garlic, minced
• 1 bunch asparagus
• Olive oil
• Kosher salt
• Fresh ground black pepper
• Green onion, chopped for garnish

Pro Tips

Achieving perfect Sweet Chili Shrimp with Asparagus requires attention to a few critical techniques:

First, don’t marinate the shrimp for longer than 30 minutes. The acidity in the sauce can actually start cooking the shrimp (similar to ceviche), resulting in a rubbery texture once they’re baked. If preparing in advance, keep the sauce separate until you’re ready to cook.

For perfectly cooked asparagus, select spears of uniform thickness to ensure even cooking. Thinner spears will cook faster than thick ones. The staggered cooking approach in this recipe (giving the asparagus a head start) ensures both ingredients finish cooking at the same time.

Finally, the sauce reduction step is crucial for developing intense flavor. Be patient and allow it to simmer until it reaches a syrupy consistency that will beautifully cling to the shrimp. This concentrated sauce is what elevates this dish from good to exceptional. Watch it carefully as it reduces to prevent burning, which can happen quickly once it starts to thicken.

Instructions

Step 1: If you are serving over rice, start by cooking the rice first. While the rice cooks you can prepare the shrimp and asparagus.

Step 2: Preheat the oven to 400 degrees.

Step 3: In a bowl combine Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk to combine.

Step 4: Pour sauce over shrimp and refrigerate until ready to cook.

Step 5: Rinse and trip asparagus to remove the woody ends. Place asparagus on one half of a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.

Step 6: Bake asparagus for 5 minutes. Remove from oven.

Step 7: Drizzle about a tablespoon of olive oil on the other half of the baking sheet and carefully add the shrimp. NOTE: You will want to do this with tongs, leaving the marinade in the bowl.

Step 8: Return the sheet pan to the oven and cook an additional 8-10 minutes until the shrimp are cooked through.

Step 9: While the shrimp cook, transfer the reserved marinade to a small sauce pan and bring to a simmer over medium heat. Reduce the sauce until it thickens and coats the back of a spoon.

Step 10: Remove shrimp and asparagus from the oven and toss shrimp in the reduced sauce. Serve immediately over rice and garnished with green onion.

Variations

The versatility of Sweet Chili Shrimp with Asparagus allows for several delicious adaptations to suit different preferences and dietary needs:

For a lower-carb option, serve the shrimp and asparagus over cauliflower rice or zucchini noodles instead of traditional rice. This maintains the satisfying nature of the dish while reducing carbohydrates significantly.

If you’re looking for additional vegetables, try adding sliced bell peppers, snap peas, or broccoli florets to the sheet pan alongside the asparagus. These vegetables have similar cooking times and complement the sweet chili flavors beautifully.

For those who prefer less heat, reduce or omit the Sriracha and increase the sweet chili sauce slightly. Conversely, spice lovers can add a sprinkle of red pepper flakes or a drizzle of chili oil to kick up the heat level of this spicy shrimp and asparagus dish.

Storage and Serving

Sweet Chili Shrimp with Asparagus is best enjoyed fresh from the oven when the shrimp are perfectly tender and the asparagus maintains its slight crispness. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a skillet over medium-low heat to prevent the shrimp from becoming tough.

For serving, this versatile dish pairs beautifully with jasmine or basmati rice, which soaks up the delicious sauce. For a more substantial meal, consider serving it alongside coconut rice or garlic noodles. A sprinkle of sesame seeds adds visual appeal and a subtle nutty flavor that complements the Asian-inspired sauce.

For a complete dinner experience, start with a light cucumber salad or miso soup before serving this vibrant main course. The fresh, clean flavors of these appetizers provide the perfect prelude to the bold sweet-spicy profile of the shrimp dish.

FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well for Sweet Chili Shrimp with Asparagus. Thaw completely before marinating and pat dry with paper towels to remove excess moisture. This ensures the shrimp will brown properly rather than steam in the oven.

How spicy is this dish?
With 2 tablespoons of Sriracha, this dish has a moderate heat level. For a milder version, reduce the Sriracha to 1 teaspoon or omit it entirely. For extra spice, increase to 3 tablespoons or add red pepper flakes.

Can I substitute the asparagus with other vegetables?
Absolutely! Green beans, broccoli, or bell peppers work well as alternatives. Adjust cooking times accordingly as denser vegetables may require longer initial roasting.

Is this recipe gluten-free?
Not as written, but it’s easily adapted by using tamari or gluten-free soy sauce instead of regular soy sauce. Always check your sweet chili sauce label as well, as some brands contain gluten.

Can I make this ahead of time?
The sauce can be prepared up to 3 days ahead and stored in the refrigerator. However, for best texture, cook the shrimp and asparagus just before serving. Pre-cooked shrimp tends to become rubbery when reheated.

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