Description
Shrimp and asparagus cooked in a sweet and spicy chili sauce all on the same sheet pan and ready in 30 minutes or less.
Ingredients
- 1 pound peeled, raw shrimp
- ½ cup Thai sweet chili sauce
- ¼ cup soy sauce
- 2 teaspoons sesame oil
- 2 Tablespoons Sriracha
- 2 cloves garlic, minced
- 1 bunch asparagus
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Green onion, chopped (for garnish)
Instructions
- If serving over rice, begin cooking the rice first.
- Preheat oven to 400°F (200°C).
- In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, Sriracha, and garlic.
- Pour sauce over shrimp and refrigerate until ready to cook.
- Trim asparagus and place on one half of a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss.
- Bake asparagus for 5 minutes, then remove from oven.
- Drizzle olive oil on the other half of the sheet pan and add shrimp with tongs, leaving marinade behind.
- Return pan to oven and bake 8–10 minutes until shrimp are cooked through.
- Simmer reserved marinade in a saucepan until thickened.
- Toss shrimp in reduced sauce and serve over rice with green onions.
Notes
- Shrimp: Use peeled, tail-on shrimp. Fresh or frozen both work (thaw first).
- Soy Sauce: Coconut aminos can be substituted.
- Sriracha: Adjust to control spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Seafood
- Method: Bake
- Cuisine: Asian-Inspired