Sweet Chili Shrimp with Asparagus

When dinner needs to happen fast but you still want something bold, colorful, and deeply satisfying, this Sweet Chili Shrimp with Asparagus delivers every time. Juicy shrimp, crisp-tender asparagus, and a glossy sweet-and-spicy chili sauce all come together on one sheet pan, making it perfect for busy weeknights, low-effort entertaining, or those evenings when takeout just won’t cut it. It’s the kind of meal that feels special without demanding much from you, and that’s always a win.

Why You’ll Love This Recipe

• Ready in about 25 minutes from start to finish
• Made on a single sheet pan for easy cleanup
• Sweet, savory, and spicy flavors in perfect balance
• Light yet satisfying and great for weeknight dinners
• Easy to customize based on your spice tolerance

Ingredients

• Raw shrimp (peeled) – The star of the dish; shrimp cook quickly and soak up the sauce beautifully
• Thai sweet chili sauce – Adds sweetness, tang, and that signature glossy finish
• Soy sauce – Brings salty umami depth to balance the sweetness
• Sesame oil – Adds a subtle nutty aroma that rounds out the sauce
• Sriracha – Provides gentle heat and customizable spice
• Garlic – Enhances flavor with savory warmth
• Asparagus – Fresh, crisp, and perfect for roasting alongside shrimp
• Olive oil – Helps the asparagus roast evenly and prevents sticking
• Kosher salt – Enhances all the flavors
• Fresh ground black pepper – Adds mild heat and balance
• Green onion – A fresh, bright garnish that ties everything together

How to Make Sweet Chili Shrimp with Asparagus

Prep the Sauce and Shrimp

If you plan to serve this dish over rice, start cooking the rice first so everything finishes at the same time. Preheat your oven to 400°F. In a bowl, whisk together the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic until smooth and well combined. Add the shrimp to the bowl, toss to coat, and refrigerate while you prepare the asparagus. This quick marinade gives the shrimp big flavor without overdoing it.

Prepare the Asparagus

Rinse the asparagus and trim off the woody ends. Place them on one half of a large rimmed baking sheet. Drizzle with olive oil, season with kosher salt and black pepper, and toss gently to coat. Spread them into an even layer so they roast instead of steam.

Roast and Add the Shrimp

Bake the asparagus for 5 minutes to give them a head start. Remove the pan from the oven, drizzle a little olive oil on the empty side of the sheet pan, and add the shrimp using tongs, leaving the marinade behind in the bowl. This prevents excess liquid from making the shrimp soggy.

Finish Cooking and Reduce the Sauce

Return the sheet pan to the oven and roast for another 8 to 10 minutes, until the shrimp are pink, opaque, and cooked through. While the shrimp cook, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. Let it reduce until thick enough to coat the back of a spoon. This step intensifies the flavor and creates a luscious finishing sauce.

Combine and Serve

Remove the shrimp and asparagus from the oven and toss the shrimp in the reduced sauce. Serve immediately over rice and finish with a generous sprinkle of chopped green onions for freshness and color.

Tips for Success

• Don’t overcook the shrimp; they cook fast and become rubbery if left too long
• Always leave excess marinade behind when adding shrimp to the pan
• Spread ingredients in a single layer for even roasting
• Taste the sauce before reducing and adjust spice if needed

Equipment Needed

• Large rimmed baking sheet
• Mixing bowl
• Whisk
• Tongs
• Small saucepan
• Sharp knife and cutting board

Recipe Variations

• Low-carb version – Serve over cauliflower rice or zucchini noodles
• Extra spicy – Add more Sriracha or a pinch of red pepper flakes
• Vegetarian twist – Substitute shrimp with extra-firm tofu or mushrooms
• Citrus finish – Add a squeeze of fresh lime juice before serving

Serving Suggestions

This dish is fantastic served over steamed jasmine rice or brown rice. You can also pair it with quinoa, noodles, or a light cucumber salad for a refreshing contrast. Sprinkle with sesame seeds or add extra green onions for a polished presentation.

FAQs

Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and rinsed before marinating.

How spicy is this dish?
It has a medium spice level, but you can easily adjust it by using more or less Sriracha.

Can I make this ahead of time?
It’s best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

What can I substitute for soy sauce?
Coconut aminos work well as a soy-free alternative.

Can I use a different vegetable?
Absolutely. Broccoli, snap peas, or green beans are all great options.

Final Thoughts

Sweet Chili Shrimp with Asparagus is one of those recipes you’ll come back to again and again. It’s fast, flavorful, and effortlessly impressive, proving that weeknight meals don’t have to be boring or complicated. Give it a try, make it your own, and don’t forget to share how it turned out. Happy cooking!

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