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Sweet Chili Shrimp with Asparagus

Sweet Chili Shrimp with Asparagus is a vibrant and flavorful dish that combines succulent shrimp with crisp asparagus in a sweet-and-spicy sauce. This easy recipe takes just 20 minutes to prepare, making it perfect for busy weeknights or special occasions. With its colorful presentation and delightful taste, this dish will impress your family and friends and leave everyone asking for seconds.

  • Total Time: 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
  • 1/2 cup sweet chili sauce
  • 2 tablespoons coconut oil
  • 4 cloves garlic, minced
  • For garnish: 2 green onions, chopped; 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the ingredients: Rinse shrimp under cold water and pat dry. Trim woody ends off asparagus.
  2. Heat the pan: In a large skillet or wok, heat coconut oil over medium-high heat until shimmering.
  3. Sauté garlic: Add minced garlic to the pan and sauté for about 30 seconds until fragrant.
  4. Cook shrimp: Add shrimp to the pan, cooking for about three minutes until pink and opaque.
  5. Add asparagus: Stir in asparagus and cook for another three minutes until tender yet crisp.
  6. Drizzle sauce: Pour sweet chili sauce over the mixture, tossing gently to coat everything evenly. Cook for an additional minute to warm through.
  7. Serve: Transfer to plates and garnish with green onions and sesame seeds.
  • Author: Selena
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Stir-frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 plate (200g)
  • Calories: 300
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 200mg

Keywords: Squeeze fresh lime juice over the finished dish for added brightness. Substitute asparagus with snap peas or bell peppers if desired. Leftovers can be stored in an airtight container in the fridge for up to two days.