Description
Sizzling shrimp paired with vibrant asparagus transforms a weekday dinner into an unforgettable meal highlighted by sweet chili sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
- 1 tbsp olive oil or avocado oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ⅓ cup sweet chili sauce
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh lime juice
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (to mix with cornstarch)
- 1 tbsp sesame seeds (optional)
- 2 tbsp green onions, sliced
- Cooked jasmine rice, quinoa, or noodles
- Lime wedges
Instructions
- Pat the shrimp dry with a paper towel. Trim the ends of the asparagus and cut into bite-sized pieces. Set aside.
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, and lime juice. If using cornstarch, mix it with water to create a slurry. Set aside.
- Heat oil in a large skillet over medium-high heat. Add asparagus, season with salt and pepper, and sauté for 3-4 minutes until crisp-tender. Transfer to a plate.
- In the same skillet, add shrimp in a single layer. Season lightly and cook for about 2 minutes per side until pink and opaque.
- Pour sweet chili sauce over the shrimp. If using, stir in the cornstarch slurry and simmer for 1-2 minutes until thickened.
- Add asparagus back into the skillet and gently toss to combine and heat through.
- Remove from heat and garnish with sesame seeds and green onions. Serve over jasmine rice, quinoa, or noodles, with lime wedges on the side.
Notes
For an extra flavor kick, add red pepper flakes or a dash of hot sauce to the sweet chili sauce. When cooking shrimp, avoid overcrowding the pan for even cooking.
