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This sweet chili shrimp and asparagus stir-fry transforms simple ingredients into a restaurant-quality meal in just 25 minutes. The vibrant sauce clings perfectly to plump shrimp and crisp asparagus spears, creating a balance of sweet, tangy, and savory flavors that will make this an instant favorite in your weeknight dinner rotation.
I first made this dish when I needed something quick yet impressive for unexpected dinner guests. The combination of colors and flavors had everyone asking for the recipe before they even finished their plates.
Key Ingredients
- Shrimp: 1 pound peeled and deveined for convenience and faster cooking time. Look for plump wild-caught shrimp when possible for the best flavor.
- Asparagus: 1 bunch trimmed and cut into 2-inch pieces. Select bunches with tight closed tips and firm stalks for optimal freshness.
- Olive oil: 2 tablespoons divided for sautéing the shrimp and vegetables. Use a good quality oil for better flavor.
- Garlic: 3 cloves minced to provide aromatic depth. Fresh garlic makes a significant difference in the final flavor.
- Sweet chili sauce: 1/3 cup forms the foundation of our sauce. Choose a quality brand for the best balance of sweetness and mild heat.
- Soy sauce: 1 tablespoon adds umami depth and saltiness. Low sodium works well if you prefer controlling salt levels.
- Sesame oil: 1 teaspoon brings nutty complexity that elevates the entire dish. A little goes a long way.
- Cornstarch slurry: 1 teaspoon mixed with 2 tablespoons water creates the perfect sauce thickness without making it gloopy.
- Salt and pepper: to taste for seasoning the shrimp.
- Sesame seeds and green onions: optional for garnish but highly recommended for texture and visual appeal.
Step-by-Step Instructions
- Prepare the Shrimp:
- Season the raw shrimp with a light sprinkle of salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer without overcrowding and cook for 2-3 minutes per side. Look for them to turn from gray to a beautiful pink color with slight browning on the edges. Remove immediately to prevent overcooking and set aside on a clean plate.
- Cook the Asparagus:
- In the same skillet using the flavorful remnants from the shrimp add the remaining tablespoon of olive oil. When hot add your asparagus pieces and sauté for 3-4 minutes while stirring occasionally. You want them to become bright green and tender but still maintain a slight crunch. Add the minced garlic during the final minute of cooking and stir constantly to prevent burning while releasing its aromatic oils.
- Make the Sauce:
- In a small bowl whisk together the sweet chili sauce soy sauce and sesame oil until fully combined. Pour this mixture into the skillet with the asparagus and stir to coat the vegetables evenly. Add the cornstarch slurry while stirring continuously and allow it to cook for 1-2 minutes. Watch as the sauce transforms into a glossy coating that thickens just enough to cling beautifully to the ingredients.
- Combine and Serve:
- Return the cooked shrimp to the skillet and gently fold everything together until the shrimp are well coated with the sauce. Take care not to break the shrimp. Remove from heat once everything is hot and evenly distributed. Sprinkle with sesame seeds and chopped green onions for a professional finished appearance. Serve immediately over steamed rice or noodles for a complete meal.
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The sweet chili sauce is truly the magic ingredient in this recipe. I discovered it years ago at an Asian market and now keep multiple bottles in my pantry at all times. My children who typically avoid seafood will happily devour this dish thanks to the irresistible balance of flavors in the sauce.
Ingredient Swaps
The beauty of this recipe lies in its flexibility. If asparagus isn't in season green beans broccoli or sugar snap peas make excellent substitutions. They all provide that crucial texture contrast to the tender shrimp. For those avoiding shellfish this same sauce works wonderfully with diced chicken thighs or even firm tofu cubes. Just adjust cooking times accordingly. The sweet chili sauce can be homemade in a pinch by combining honey sriracha and a touch of rice vinegar though the bottled variety saves valuable prep time on busy evenings.
Serving Suggestions
While this dish stands perfectly on its own I find it truly shines when served over a bed of jasmine rice or rice noodles which absorb the delicious sauce. For a lower carb option cauliflower rice works surprisingly well. To create a complete Asian-inspired feast pair with simple sides like steamed edamame or a quick cucumber salad dressed with rice vinegar. A sprinkle of crushed peanuts adds wonderful texture as an alternative garnish to the traditional sesame seeds.
Storage Tips
This sweet chili shrimp and asparagus keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop making next-day leftovers sometimes even more delicious. When reheating gently warm in a skillet over medium-low heat to prevent the shrimp from becoming tough. Add a tablespoon of water if the sauce has thickened too much during storage. I don't recommend freezing this dish as both the shrimp and asparagus can develop unpleasant textures when thawed.
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Frequently Asked Questions
- → How do I keep shrimp tender while cooking?
Cook shrimp on medium-high heat for 2-3 minutes per side, just until pink and opaque. Overcooking can make shrimp rubbery.
- → What’s the best way to keep asparagus crisp?
Avoid overcooking asparagus by sautéing it for 3-4 minutes until it is tender but still has a crunch. Remove from heat immediately.
- → Can I use frozen shrimp for this dish?
Yes, frozen shrimp works perfectly. Make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.
- → How can I adjust the spice level of the sauce?
To increase the heat, add red pepper flakes or a drizzle of sriracha to the sauce. For less spice, use a mild sweet chili sauce.
- → What are some serving suggestions for this dish?
Serve the dish over steamed rice or noodles for a complete meal. It can also be enjoyed on its own or paired with a side salad.
- → Can I substitute asparagus with another vegetable?
Yes, broccoli, green beans, or snap peas make great substitutes for asparagus. Adjust the cooking time based on your chosen vegetable.