Sweet Chili Shrimp with Asparagus: A Sheet Pan Symphony for Beginner Cooks
Enjoy a quick and easy sheet pan meal with sweet chili shrimp and asparagus. Perfect for a fast weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Roasting, Baking
- Cuisine: Asian-Inspired, Fusion, American
Ingredients
- Shrimp (1 pound)
- Thai sweet chili sauce (½ cup)
- Soy sauce (¼ cup)
- Sesame oil (2 teaspoons)
- Sriracha (2 tablespoons)
- Garlic (2 cloves)
- Asparagus (1 bunch)
- Olive oil
- Salt & pepper
- Green onion (garnish)
Instructions
- Cook the Rice (Optional) (The Rice Preparation): If you are serving the shrimp and asparagus over rice, start by cooking the rice first. While the rice cooks, you can prepare the shrimp and asparagus.
- Preheat the Oven (The Oven Operation): Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prepare the Marinade (The Marinade Mixture): In a medium-sized bowl, combine the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk thoroughly to combine all the ingredients.
- Marinate the Shrimp (The Marinating Method): Pour the prepared marinade over the peeled, raw shrimp and toss to coat evenly. Refrigerate the shrimp until you are ready to cook them.
- Prepare the Asparagus (The Asparagus Arrangement): Rinse and trim the asparagus to remove the woody ends. Place the asparagus on one half of a large rimmed baking sheet. Drizzle with olive oil, season with kosher salt and fresh ground black pepper, and toss to coat evenly.
- Roast the Asparagus (The Asparagus Roasting): Bake the asparagus in the preheated oven for 5 minutes. Remove the baking sheet from the oven.
- Add the Shrimp (The Shrimp Addition): Drizzle about a tablespoon of olive oil on the other half of the baking sheet. Carefully add the marinated shrimp to the baking sheet using tongs, leaving the remaining marinade in the bowl.
- Roast the Shrimp and Asparagus (The Combined Cooking): Return the baking sheet to the oven and cook for an additional 8-10 minutes, or until the shrimp are cooked through and pink and the asparagus is tender.
- Reduce the Sauce (The Sauce Reduction): While the shrimp and asparagus are cooking, transfer the reserved marinade to a small saucepan. Bring the marinade to a simmer over medium heat and reduce it until it thickens and coats the back of a spoon.
- Toss and Serve (The Final Flourish): Remove the shrimp and asparagus from the oven and toss the cooked shrimp in the reduced sauce. Serve immediately over rice, garnished with chopped green onion.
Notes
- Use lean shrimp.
- Add plenty of vegetables.
- Control sodium with low-sodium soy sauce.