Name: Easy Sweet Chili Shrimp with Asparagus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound raw shrimp, peeled and deveined; ½ cup Thai sweet chili sauce; ¼ cup soy sauce; 2 teaspoons sesame oil; 2 tablespoons Sriracha (adjust to heat preference); 2 cloves garlic, minced; 1 bunch asparagus, woody ends trimmed; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper, to taste; Chopped green onion, for garnish (optional); Cooked rice, for serving (optional)

Description

A quick and flavorful oven-baked dish featuring sweet chili marinated shrimp paired with tender-crisp asparagus, perfect for a healthy weeknight meal.

Ingredients

1 pound raw shrimp, peeled and deveined
½ cup Thai sweet chili sauce
¼ cup soy sauce
2 teaspoons sesame oil
2 tablespoons Sriracha (adjust to heat preference)
2 cloves garlic, minced
1 bunch asparagus, woody ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
Chopped green onion, for garnish (optional)
Cooked rice, for serving (optional)

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Instructions

Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk well to create the marinade.
Add the peeled and deveined shrimp to the sauce, ensuring they are well coated. Refrigerate to marinate while you prepare the asparagus, or for at least 15-20 minutes.
On a large rimmed baking sheet, arrange the trimmed asparagus in a single layer. Drizzle with olive oil and season lightly with salt and pepper.
Bake the asparagus for 5 minutes.
After 5 minutes, carefully remove the baking sheet from the oven. Push the asparagus to one side. On the other side of the baking sheet, spread out the marinated shrimp in a single layer.
Return the baking sheet to the oven and continue to cook for another 8-10 minutes, or until the shrimp are opaque and cooked through, and the asparagus is tender-crisp.
While the shrimp and asparagus finish cooking, you can transfer any remaining marinade from the shrimp bowl to a small saucepan. Bring to a simmer over medium heat and reduce until it forms a slightly thicker sauce; this is optional for extra drizzling.
Serve the sweet chili shrimp and asparagus immediately, ideally over a bed of fluffy white rice. Garnish with chopped green onions if desired.

Notes

Adjust Sriracha to your preferred spice level.
Marinating the shrimp for longer (up to 30 minutes) enhances flavor, but avoid over-marinating to prevent toughness.
This recipe is best served fresh; leftovers can be stored in an airtight container in the fridge for up to 2 days.