Description
Irresistible sweet chili shrimp with asparagus brings zesty Southeast Asian flavors to your dinner table. Crispy prawns glazed in spicy-sweet sauce mingle with tender green spears, creating a quick and elegant meal packed with bold, balanced taste sensations.
Ingredients
Scale
- 1 lb (454 g) large shrimp, peeled and deveined
- ½ cup sweet chili sauce
- 2 tbsps low-sodium soy sauce
- 2 tbsps olive oil
- 1 bunch asparagus, trimmed and cut into thirds
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp water
- 1 tsp cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
- Sesame seeds (optional garnish)
- Chopped green onions (optional garnish)
Instructions
- Sauce Preparation: Whisk sweet chili sauce, soy sauce, water, and cornstarch in a small bowl until uniformly blended, creating a glossy and smooth mixture.
- Vegetable Sautéing: Heat olive oil in a large skillet over medium-high temperature. Introduce sliced onion, red bell pepper, and asparagus, seasoning with salt and pepper. Stir-fry vegetables rapidly for 3-4 minutes, maintaining their vibrant color and crisp texture. Transfer sautéed vegetables to a separate plate.
- Shrimp Cooking: Utilize the same skillet, adding remaining olive oil. Infuse minced garlic, releasing its aromatic essence for 30 seconds. Arrange shrimp in a single layer, allowing each piece to cook evenly for 2-3 minutes per side until they transform into a beautiful pink hue.
- Final Integration: Reunite cooked vegetables with sizzling shrimp in the skillet. Cascade prepared sauce over the ingredients, gently tossing to ensure comprehensive coating. Allow mixture to simmer for 1-2 minutes, enabling sauce to caramelize and thicken slightly.
- Plating: Transfer the sweet chili shrimp and asparagus medley onto steamed rice or noodles. Optionally, sprinkle sesame seeds and chopped green onions for an enhanced visual and flavor profile. Serve immediately while piping hot.
Notes
- Cook shrimp just until they turn pink and curl slightly to prevent rubbery texture, which happens when overcooked.
- Whisk cornstarch mixture thoroughly to prevent lumps and ensure smooth, glossy sauce that clings perfectly to shrimp and vegetables.
- Stir-fry vegetables briefly to maintain crisp texture and vibrant color, avoiding soggy or limp vegetables that lose nutritional value.
- Replace rice or noodles with cauliflower rice or zucchini noodles for a lighter, keto-friendly version without compromising flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg