Need a quick, vibrant dish that’s packed with flavor? Sweet Chili Shrimp and Asparagus is a Spicy Sweet Seafood recipe featuring tender shrimp and crisp asparagus tossed in a sweet, spicy, and savory glaze. Ready in just 20 minutes, this healthy, gluten-free dish is perfect for weeknight dinners or as a crowd-pleasing appetizer. Try Sweet Chili Shrimp and Asparagus for a light yet satisfying meal!
Ingredients for Sweet Chili Shrimp and Asparagus
Here’s what you’ll need for Sweet Chili Shrimp and Asparagus (serves 4):
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 3 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame seeds (optional, for garnish)
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Equipment
- Large skillet or wok
- Small mixing bowl
- Spatula or tongs
- Knife and cutting board
- Airtight containers for storage
Ingredient Tips
- Shrimp: Use fresh or thawed frozen shrimp; medium or large size works best.
- Asparagus: Trim woody ends; cut uniformly for even cooking.
- Sweet Chili Sauce: Choose a gluten-free brand if needed; adjust for spice preference.
- Soy Sauce: Low-sodium soy sauce balances flavors; coconut aminos for gluten-free.
- Honey: Pure honey enhances sweetness; maple syrup can substitute.
Directions for Sweet Chili Shrimp and Asparagus
Let’s make this Sweet Chili Shrimp and Asparagus—a Spicy Sweet Seafood dish!
Heat the Skillet
I heat 2 tbsp olive oil in a large skillet or wok over medium-high heat to get ready for quick cooking.
Cook the Shrimp
I add 1 lb shrimp to the skillet and cook for 2–3 minutes per side, until pink and fully cooked (145°F internal temperature). I remove the shrimp and set them aside.
Sauté the Asparagus
In the same skillet, I add the asparagus pieces and cook for 4–5 minutes, stirring occasionally, until tender but still crisp, perfect for this Spicy Sweet Seafood dish.
Make the Sauce
In a small bowl, I mix 3 tbsp sweet chili sauce, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, and 2 cloves minced garlic until well combined.
Combine and Coat
I return the shrimp to the skillet with the asparagus, pour the sauce over, and stir to coat evenly. I cook for 2–3 minutes until the sauce thickens slightly, enhancing the Sweet Chili Shrimp and Asparagus.
Season and Garnish
I season with salt and pepper to taste, then sprinkle with 1 tbsp sesame seeds (if using) and chopped cilantro for a fresh finish.
Serve
I serve the dish immediately, hot and flavorful, with your favorite sides.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: ~220 kcal per serving
- Macros per Serving: 15g carbs, 25g protein, 10g fat, 3g fiber
Variations for Sweet Chili Shrimp and Asparagus
Try these twists on Sweet Chili Shrimp and Asparagus:
- Extra Veggies: Add sliced bell peppers or snap peas for more crunch in this Spicy Sweet Seafood dish.
- Spicier Kick: Increase red pepper flakes to ½ tsp or add sliced fresh chilies for heat.
- Protein Swap: Replace shrimp with diced chicken breast or tofu for a different Spicy Sweet Seafood twist.
- Citrus Boost: Add 1 tsp lime zest to the sauce for a zesty lift, inspired by Layla Cooks’ Honey Pineapple Salmon.
- Grain Addition: Serve over jasmine rice or quinoa for a heartier meal.
Serving Ideas:
- Pair with Layla Cooks’ Roasted Chicken & Veggie Bowl for a balanced feast.
- Serve with Layla Cooks’ cucumber salad for a refreshing contrast.
- Offer as an appetizer with toothpicks for a party spread.
Storage
I store leftover Sweet Chili Shrimp and Asparagus in an airtight container in the refrigerator for up to 2 days to maintain freshness. To reheat, I gently warm it in a skillet over medium heat for 3–4 minutes, adding a splash of water to keep it moist. Alternatively, I microwave for 1–2 minutes, though this may soften the asparagus. For freezing, I avoid freezing due to texture changes in shrimp and asparagus, but if needed, I freeze in a freezer-safe container for up to 1 month, thawing in the fridge before reheating.
Serving Tips
- Presentation: Serve Sweet Chili Shrimp and Asparagus in a shallow bowl or platter to highlight the vibrant shrimp and asparagus.
- Garnish: Add extra cilantro or a sprinkle of sesame seeds for a colorful touch.
- Pairing: Enjoy with a light rosé or Layla Cooks’ ginger-lime spritzer to complement the Spicy Sweet Seafood.
- Portion Size: About ¼ of the dish per person as a main; smaller portions for an appetizer.
- Occasions: Perfect for weeknight dinners, casual gatherings, or healthy appetizers.
FAQs About Sweet Chili Shrimp and Asparagus
Here are answers to some common questions about Sweet Chili Shrimp and Asparagus:
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly fine for this recipe. Just make sure to thaw them completely before cooking to ensure even cooking and the best texture.
How can I make this dish spicier?
If I like more heat, I add a few red pepper flakes to the sauce or toss in some chopped fresh chilies. You can also drizzle a bit of Sriracha or another hot sauce over the top for an extra kick.
Can I make this recipe ahead of time?
While the dish is best when freshly made, I can prepare the sauce and chop the vegetables ahead of time to save some time on busy nights. Just cook everything the day you plan to serve it for the best texture and flavor.
Is this dish gluten-free?
Yes, this Sweet Chili Shrimp and Asparagus dish is naturally gluten-free. Just be sure to use a gluten-free soy sauce or coconut aminos if needed.
Can I use other vegetables instead of asparagus?
Absolutely! If asparagus isn’t your favorite, I can substitute it with other veggies like broccoli, zucchini, or snap peas. The cooking times may vary slightly, but the overall result will still be delicious.
Can I make this vegetarian?
Yes, swap the shrimp for tofu or mushrooms, tossed in the same sauce, for a vegetarian Sweet Chili Shrimp and Asparagus version.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
This Sweet Chili Shrimp and Asparagus recipe is a must-try for anyone craving a quick, healthy, and flavorful meal. The balance of sweet, spicy, and savory flavors with the tender shrimp and crisp asparagus makes it a delightful dish that I’ll keep coming back to. It’s perfect for busy weeknights or whenever I’m in the mood for a fresh and light meal that doesn’t compromise on taste.
Sweet Chili Shrimp and Asparagus
Ingredients
- 1 lb shrimp peeled and deveined
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 3 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon sesame seeds optional
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are pink and fully cooked through. Once done, remove the shrimp from the skillet and set aside.
- In the same skillet, add the asparagus and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still slightly crisp.
- In a small bowl, mix together the sweet chili sauce, soy sauce, honey, grated ginger, and minced garlic.
- Return the cooked shrimp to the skillet with the asparagus and pour the sauce mixture over the shrimp and asparagus. Stir everything together, making sure it’s evenly coated.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste, then remove the skillet from the heat.
- For a finishing touch, sprinkle with sesame seeds and fresh cilantro before serving.
Notes
- Serve this dish with steamed rice or quinoa for a complete meal.
- For a spicier version, add red pepper flakes or fresh chilies.
- Use coconut aminos for a soy-free version of this dish.
- This recipe is naturally gluten-free, but ensure you use gluten-free soy sauce or coconut aminos if needed.
- If you don’t have shrimp, you can substitute it with chicken or tofu.
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