Easy Sweet Chili Shrimp with Asparagus

I love how the sweet and spicy aroma of Sweet Chili Shrimp With Asparagus fills my kitchen as it bakes. It draws everyone to the table right away. The bold flavors promise something special. Tender shrimp soak up a glossy marinade made with Thai chili sauce and soy. Meanwhile, crisp asparagus adds a fresh, green snap. It balances the heat perfectly. This oven-baked dish comes together so easily. Simple ingredients give restaurant-quality results right at home.

With a total time of just 35 minutes, Sweet Chili Shrimp With Asparagus fits busy weeknights for moms and professionals. I appreciate how it reheats well for lunch the next day. The shrimp stay juicy, and the veggies keep their snap. My family raves about the addictive sweet-heat combo. So, it has become our go-to for casual dinners.

Why You’ll Love This Recipe

• Quick Prep Time: Ready in under 35 minutes, this dish saves time. Yet, it delivers bold Asian-inspired flavors without compromise.
• Healthy and Balanced: It packs lean protein from shrimp and fiber-rich asparagus. This makes a nutritious, low-calorie meal for everyday.
• Family Favorite: The sweet-spicy glaze appeals to all ages. It’s versatile for weeknights or casual gatherings with friends.
• Minimal Cleanup: One-sheet-pan method means fewer dishes to wash. As a busy home cook, I cherish that ease after dinner.
• Customizable Heat: Adjust the Sriracha to your spice level. This way, everyone at the table enjoys it just right.

Sweet Chili Shrimp With Asparagus Ingredients

I always get excited about the combination of sweet chili sauce and soy. It creates a glossy, umami-packed marinade that clings to the shrimp. Asparagus brings a fresh, earthy contrast to those bold flavors. I choose fresh, high-quality ingredients like plump shrimp and vibrant asparagus. This elevates the dish every time. You get vibrant taste and tender texture in each bite.

• Raw shrimp: They provide lean, juicy protein. The shrimp absorb the marinade for a flavorful, tender bite that I crave.
• Thai sweet chili sauce: It delivers the signature sweet heat. This coats everything in a glossy, addictive glaze.
• Soy sauce: It adds savory depth and saltiness. This balances the sweetness in the marinade nicely.
• Sesame oil: It infuses a nutty aroma and subtle richness. This enhances the Asian-inspired profile overall.
• Sriracha: It brings adjustable spice and tang. So, it kicks up the heat without overpowering the dish.
• Garlic (minced): It offers aromatic pungency. This builds layers of flavor right into the sauce.
• Asparagus: It contributes crisp-tender texture. Plus, fresh, grassy notes lighten up the whole meal.
• Olive oil: It helps the asparagus roast to perfection. This promotes even browning and a subtle sheen.
• Kosher salt and black pepper: They season simply. So, natural flavors shine without getting overwhelmed.
• Chopped green onion (optional): It adds a fresh, mild oniony garnish. This brings color and crunch to the plate.
• Cooked rice (optional): It serves as a fluffy base. Perfect to soak up all that flavorful sauce.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Sweet Chili Shrimp With Asparagus

Step 1: Preheat Oven
I start by preheating my oven to 400°F. This gets it nice and hot for even cooking. The temperature ensures asparagus roasts quickly. Yet, it keeps that crisp texture I love. I line a large rimmed baking sheet with parchment. This makes cleanup a breeze after dinner.

Step 2: Prepare Marinade
Next, in a mixing bowl, I whisk together the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. I stir until smooth and well combined. The marinade gets a balanced sweet-spicy profile. It infuses the shrimp so deeply later on.

Step 3: Marinate Shrimp
I add the peeled and deveined shrimp to the bowl. Then, I toss them to coat evenly in the marinade. Let them sit in the fridge for 15-20 minutes. Do this while prepping the asparagus. Or, go up to 30 minutes for more flavor. But avoid longer times. This keeps the shrimp tender and not tough.

Step 4: Prep and Bake Asparagus
I trim the woody ends from the asparagus bunch first. Then, arrange them in a single layer on the baking sheet. Drizzle with olive oil. Season lightly with salt and pepper for subtle enhancement. Bake for 5 minutes. This starts softening them without overcooking.

Step 5: Add Shrimp and Finish Baking
I remove the sheet from the oven carefully. Push the asparagus to one side. Spread the marinated shrimp in a single layer on the empty side. Discard excess marinade or reserve it. Return to the oven for 8-10 minutes. Shrimp turn opaque, and asparagus gets tender-crisp.

Step 6: Optional Sauce Reduction
If I want, I pour remaining marinade into a small saucepan. Then, simmer over medium heat until it thickens slightly. Use it for drizzling. This step adds extra glossy appeal. It takes little effort. Taste and adjust seasoning if needed.

Step 7: Serve Immediately
I plate the shrimp and asparagus hot right away. Spoon pan juices over top for maximum flavor. Garnish with chopped green onions for a fresh pop. This keeps the dish vibrant. Everyone is ready to enjoy it together.

Pro Tips for Success

• Adjust Spice Level: I tailor the Sriracha to my heat tolerance. This gives a customized kick. It won’t overpower the sweetness.
• Marinate Briefly: I limit shrimp marinating to 30 minutes max. This infuses flavor well. Yet, it prevents toughness from the acids.
• Trim Asparagus Evenly: I cut woody ends uniformly. So, all spears cook to tender-crisp at the same time.
• Use Fresh Shrimp: I opt for raw, peeled shrimp that look plump and translucent. They give the juiciest, most flavorful results.
• Check Doneness Early: I peek at 8 minutes. This avoids overcooking the shrimp. They should be just opaque and pink.

How to Serve Sweet Chili Shrimp With Asparagus

Garnishes

I like to sprinkle chopped green onions over the top. It gives a burst of fresh, mild onion flavor. This cuts through the richness nicely. A light squeeze of lime adds bright citrus notes too. It enhances the sweet chili without extra effort. These simple touches make the dish look and taste more vibrant.

Side Dishes

I pair it with fluffy white rice often. The rice soaks up the glossy sauce perfectly. It creates a comforting base for the meal. A simple cucumber salad brings cool crunch. This balances the heat just right. Steamed jasmine rice works well too. It adds an authentic Asian vibe I enjoy.

Creative Ways to Present

I spoon the shrimp and asparagus into shallow bowls sometimes. This makes an easy, family-style meal. It feels cozy yet elegant at the table. Layer it over quinoa for a protein-packed twist. The quinoa adds nutty texture that complements. For fun, I wrap portions in lettuce leaves. This creates low-carb handheld bites everyone loves.

Make Ahead and Storage

Storing Leftovers

I store any extras in an airtight container in the fridge. They keep well for up to 2 days. This maintains freshness easily. I keep the shrimp and asparagus together. It preserves moisture for better taste. So, it’s simple to grab for a quick lunch the next day.

Freezing

I portion the cooled dish into freezer-safe bags. Then, press out air to avoid ice crystals. Freeze for up to a month if needed. Thaw overnight in the fridge before reheating. This helps retain texture. It’s not ideal long-term. But, it works in a pinch for my busy weeks.

Reheating

I warm leftovers in the microwave on medium power. Use 30-second bursts, covered to prevent drying. Do this until heated through. For better results, I use a 350°F oven. Bake for 5-7 minutes, tented with foil. This keeps the shrimp juicy. Stir halfway to ensure even warming.

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