Description
A quick and delightful dish combining tender shrimp and vibrant asparagus in a luscious 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 and trim the asparagus ends, cutting into bite-sized pieces.
- In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, and lime juice. Mix cornstarch with 1 tbsp of water to create a slurry if needed.
- Heat 1 tbsp of oil in a large skillet over medium-high heat. Add asparagus, seasoning with salt and pepper, and sauté for 3-4 minutes until crisp-tender. Transfer to a plate.
- Add shrimp in a single layer to the skillet, season lightly with salt, pepper, and garlic powder. Cook for about 2 minutes per side until shrimp are pink and opaque.
- Pour sweet chili sauce over shrimp and stir in the cornstarch slurry if using. Simmer for 1-2 minutes until sauce bubbles and coats shrimp.
- Add asparagus back to skillet, toss to coat and heat through.
- Garnish with sesame seeds and sliced green onions. Serve over jasmine rice, quinoa, or noodles with lime wedges.
Notes
Consider marinating the shrimp in the sauce before cooking for enhanced flavor. Adjust lime juice and chili flakes to taste.