Sweet chili shrimp with asparagus is a sheet pan dinner ready and on the table in under 30 minutes! The sauce for this shrimp is sweet, spicy, sticky and absolutely delicious served over white rice.
Sheet Pan Sweet Chili Shrimp with Asparagus
I love a good sheet pan dinner and this is one of them. Inspired by my Sticky Asian Style Chicken Thighs, this shrimp has a very similar sauce but with a bit more heat from the addition of Sriracha.
Asparagus and shrimp cook side by side while the sweet chili marinade reduces down into a thick and glossy sauce. It's the perfect combination of sweet and spicy and all ready in under 30 minutes.
If you are looking for a fast and delicious new weeknight dinner to try, look no further! This shrimp and asparagus satisfies the craving for takeout but tastes so much fresher.
Sweet Chili Garlic Shrimp Ingredients
- Shrimp - I recommend using peeled, tail on shrimp for this. You can buy fresh or frozen, both work great, just make sure they are defrosted before hand. If you buy frozen shrimp, you will want to rinse them first to remove the salt water.
- Thai Sweet Chili Sauce - This sauce can be found in the Asian section of most supermarkets and gives the shrimp a delicious sweet and slightly spicy flavor.
- Soy Sauce - For a salty and savory note in the sauce. You can also use coconut aminos if you like!
- Sesame Oil - A little goes a long way with sesame oil and it adds such a great flavor to the shrimp.
- Sriracha - This hot sauce brings delicious flavor and spice to the shrimp.
- Garlic - fresh minced garlic.
- Asparagus - whole asparagus washed trimmed. You will want to cut off just the woody ends.
- Olive Oil - for the pan and the asparagus
- Salt & Pepper - on the asparagus, to taste.
Thai Chili Sauce Marinade
This sweet chili sauce marinade is really the star of the show with this recipe. Not only will the shrimp marinate in this sauce but the leftover mixture is cooked and reduced down into a glaze to toss the shrimp in at the end. The result is glossy, saucy, beautiful shrimp!
Sheet Pan Shrimp and Asparagus
The amazing thing about this recipe is that it all cooks on the same sheet pan. Start by roasting the asparagus for 5 minutes before adding the marinated shrimp to the pan and continuing to cook them for an additional 8-10 minutes.
While the shrimp and asparagus cooks, transfer the remaining marinade to a small sauce pan and reduce down until you have a thick sauce.
Serve the shrimp and asparagus with fluffy white rice and garnish with green onion. This dish will be a new favorite weeknight meal!
You Might Also Like to Try:
- Grilled Shrimp Tacos with Avocado Crema
- Sticky Asian Style Chicken Thighs
- Orange Tofu Bowls
- Sesame Beef Lettuce Wraps
- Sesame Ginger Tofu Rice Bowls
Sweet Chili Shrimp with Asparagus
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 (see notes)
- 2 cloves garlic, minced
- 1 bunch asparagus
- olive oil
- kosher salt
- fresh ground black pepper
- green onion, chopped for garnish
Instructions
- If you are serving over rice, start by cooking the rice first. While the rice cooks you can prepare the shrimp and asparagus.
- Preheat the oven to 400 degrees.
- In a bowl combine Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk to combine.
- Pour sauce over shrimp and refrigerate until ready to cook.
- Rinse and trip asparagus to remove the woody ends. Place asparagus on one half of a large rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Bake asparagus for 5 minutes. Remove from oven.
- Drizzle about a tablespoon of olive oil on the other half of the baking sheet and carefully add the shrimp. NOTE: You will want to do this with tongs, leaving the marinade in the bowl.
- Return the sheet pan to the oven and cook an additional 8-10 minutes until the shrimp are cooked through.
- While the shrimp cook, transfer the reserved marinade to a small sauce pan and bring to a simmer over medium heat. Reduce the sauce until it thickens and coats the back of a spoon.
- Remove shrimp and asparagus from the oven and toss shrimp in the reduced sauce. Serve immediately over rice and garnished with green onion.
Notes
- Shrimp - I recommend using peeled, tail on shrimp for this. You can buy fresh or frozen, both work great, just make sure they are defrosted before hand. If you buy frozen shrimp, you will want to rinse them first to remove the salt water.
- Soy Sauce - You can substitute coconut aminos if you like!
- Sriracha - This recipe has a medium spice level. You can adjust the spiciness to your liking by adding more or less of this hot sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 143mgSodium: 1813mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 17g
