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Sweet Chili Shrimp with Asparagus Recipe

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3.9 from 33 reviews

  • Author: Diane
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Sweet Chili Shrimp with Asparagus recipe is a flavorful and quick dinner option that combines succulent shrimp marinated in a tangy Thai sweet chili sauce with tender roasted asparagus. Perfectly baked in the oven for a delightful balance of spice and sweetness, this dish is ideal served over steamed rice and garnished with fresh green onions for a vibrant finish.

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. Cook Rice (Optional): If serving the dish over rice, start by cooking rice according to package instructions. This can be done simultaneously while preparing the shrimp and asparagus.
  2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting.
  3. Make Marinade: In a mixing bowl, whisk together Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic until well combined.
  4. Marinate Shrimp: Pour the sauce over the peeled raw shrimp and refrigerate until you are ready to cook them, allowing the flavors to develop.
  5. Prepare Asparagus: Rinse asparagus and trim off the woody ends. Spread the asparagus evenly 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 thoroughly.
  6. Initial Roasting: Bake the asparagus in the preheated oven for 5 minutes to begin roasting.
  7. Add Shrimp to Baking Sheet: Remove the baking sheet from the oven. Drizzle approximately 1 tablespoon of olive oil on the other half of the baking sheet. Using tongs, carefully add the marinated shrimp to this side of the baking sheet, leaving the marinade behind in the bowl.
  8. Finish Roasting: Return the baking sheet to the oven and roast both shrimp and asparagus for an additional 8-10 minutes, until the shrimp are cooked through and opaque.
  9. Reduce Marinade: While shrimp and asparagus bake, transfer the reserved marinade to a small saucepan. Simmer over medium heat, reducing until the sauce thickens and coats the back of a spoon, enhancing its flavor and consistency.
  10. Toss and Serve: Once shrimp and asparagus are done, remove from the oven. Toss the cooked shrimp with the reduced sauce. Serve immediately over cooked rice, garnished with chopped green onions for freshness and color.

Notes

  • You can adjust the spiciness by varying the amount of Sriracha according to your taste preference.
  • Leaving the marinade in the bowl when adding shrimp to the baking sheet prevents sogginess and helps with roasting.
  • Ensure shrimp are fully cooked through but do not overcook to keep them tender and juicy.
  • Leftover sauce can be refrigerated and used as a dipping sauce or drizzled over other dishes.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Thai

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