Why You’ll Love This Recipe
This one-pan meal is perfect for busy weeknights. It’s quick, easy, and loaded with flavor thanks to a sticky, sweet, and slightly spicy chili garlic sauce. The shrimp come out juicy and tender while the asparagus stays perfectly crisp-tender. With minimal cleanup and maximum taste, this dish is bound to become a staple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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, trimmed
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Green onion, chopped (for garnish)
Directions
- Cook the Rice (Optional): If serving with rice, begin cooking it before starting the shrimp and asparagus.
- Preheat Oven: Set oven to 400°F.
- Make the Marinade: Whisk together the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic in a bowl.
- Marinate the Shrimp: Pour the sauce over shrimp and refrigerate until ready to bake.
- Prepare Asparagus: Rinse and trim woody ends. Place on half of a large baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake Asparagus: Roast in the oven for 5 minutes.
- Add Shrimp: After 5 minutes, add shrimp (with marinade) to the other half of the baking sheet. Continue baking for another 8-10 minutes until shrimp are pink and cooked through.
- Reduce Sauce (Optional): While shrimp cooks, heat any leftover marinade in a small saucepan and simmer until thickened into a glaze.
- Serve: Plate shrimp and asparagus over rice, drizzle with the reduced sauce, and garnish with green onions.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegetables: Swap asparagus for broccoli, snap peas, or bell peppers.
- Protein: Try using scallops, chicken, or tofu as an alternative to shrimp.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or microwave in short intervals, stirring between each to maintain texture.
FAQs
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before marinating.
Can I make the marinade ahead of time?
Absolutely. The marinade can be prepared up to 3 days in advance and stored in the fridge.
Is this dish spicy?
The level of spice depends on the amount of Sriracha. You can reduce or increase to taste.
What can I serve this with?
It’s perfect over jasmine or basmati rice, but you could also use noodles or cauliflower rice for a low-carb option.
Can I use other vegetables?
Yes, feel free to substitute with your favorite roasting vegetables like zucchini or green beans.
Can I grill the shrimp instead?
Definitely. Thread the shrimp onto skewers and grill for a smoky twist.
Can I double this recipe?
Yes, use two sheet pans if needed to avoid overcrowding and ensure even roasting.
Do I need to peel the shrimp?
For convenience and ease of eating, peeled shrimp are recommended.
What type of chili sauce should I use?
Look for Thai-style sweet chili sauce in the Asian foods aisle. It’s key to the sweet and tangy flavor.
Can I skip the sauce reduction?
Yes, but reducing the sauce creates a delicious glaze that enhances the final dish.
Conclusion
Sweet Chili Shrimp with Asparagus is a flavorful, fast, and foolproof dinner that’s perfect for any night of the week. With its vibrant flavors and easy cleanup, this one-pan wonder brings a takeout-style meal straight to your kitchen in under 30 minutes. A must-try for shrimp lovers and fans of quick meals alike!
Print
Sweet Chili Shrimp with Asparagus
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Sweet Chili Shrimp with Asparagus is a fast and flavorful sheet pan dinner featuring juicy shrimp in a sticky Thai chili glaze and crisp-tender roasted asparagus. Served over rice, it’s a quick, spicy-sweet weeknight meal ready in just 25 minutes!
Ingredients
For the Shrimp & Marinade:
1 pound peeled, raw shrimp
½ cup Thai sweet chili sauce
¼ cup soy sauce (or tamari for gluten-free)
2 teaspoons sesame oil
2 tablespoons Sriracha (adjust to taste)
2 cloves garlic, minced
For the Vegetables:
1 bunch asparagus, trimmed
Olive oil
Kosher salt
Fresh ground black pepper
Optional Garnish:
Chopped green onions
Optional Base:
Cooked white rice, jasmine rice, or cauliflower rice
Instructions
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Cook Rice (optional): Start your rice before prepping shrimp if serving with a grain.
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Preheat Oven: Set to 400°F.
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Make Marinade: Whisk together chili sauce, soy sauce, sesame oil, Sriracha, and garlic.
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Marinate Shrimp: Pour sauce over shrimp and let marinate while prepping veggies.
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Prep Asparagus: Place trimmed asparagus on half of a baking sheet. Drizzle with olive oil, season, and toss.
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Bake Asparagus: Roast for 5 minutes on its own.
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Add Shrimp: Place shrimp and marinade on the other half of the sheet. Bake for another 8–10 minutes until shrimp are pink and cooked through.
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Optional Sauce Glaze: Simmer leftover marinade in a pan until thickened.
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Serve: Plate shrimp and asparagus over rice. Drizzle with glaze and garnish with green onions.
Notes
Vegetable Swaps: Broccoli, bell peppers, or snap peas work well in place of asparagus.
Protein Options: Try scallops, chicken, or tofu for variety.
Spice Level: Adjust Sriracha for more or less heat.
Make it Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
