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
