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Fast and tasty, this stir-fry with shrimp and asparagus turns stuff you’ve probably got into a meal you’ll wanna brag about. The sweet, sticky-tangy sauce hugs those juicy shrimp and keeps the asparagus crunchy, hitting every flavor you’re craving. You can whip it up in about 25 minutes—perfect for busy nights at home.
I threw this together one evening when friends randomly stopped by. They couldn't stop talking about how colorful and tasty it looked. Even before clearing their plates, they all wanted to know how I did it.
Irresistible Key Ingredients
- Sesame seeds and green onions: Totally optional, but they make the top look awesome and give a little crunch.
- Salt and pepper: Just a bit, toss onto the shrimp anytime for extra taste.
- Cornstarch slurry: Just 1 teaspoon of cornstarch mixed into 2 tablespoons water, helps the sauce stick just right without clumps.
- Sesame oil: One teaspoon gives that deep, nutty flavor—don’t overdo it.
- Soy sauce: Tablespoon brings salty punch, go low sodium if you’re watching salt.
- Sweet chili sauce: Third of a cup—this is where the sweet heat comes from. Use your favorite kind, some are spicier or thicker.
- Garlic: Three cloves, minced up for a punch of flavor that makes the whole dish smell amazing.
- Olive oil: Two tablespoons total. Split between the shrimp and veggies for a smooth fry and tasty flavor.
- Asparagus: Trim off the rough ends and chop into 2-inch pieces. Make sure the stalks are firm, not limp.
- Shrimp: One pound, peeled and deveined if you can. Wild-caught gives great taste and texture.
Step-by-Step Directions
- Combine and Serve:
- Pop the shrimp back in with everything. Toss gently until the shrimp are all glazy and hot. Don’t stir too hard or you’ll break ‘em up. Finish with a shower of fresh green onions or sesame seeds if you want that extra look. Get it onto the table right away—tastes best right off the stove. Goes great over hot rice or noodles.
- Make That Sauce:
- In a little bowl, just whisk together the sweet chili sauce, a bit of soy, and some sesame oil. Pour this on the asparagus while it’s cooking and stir around to coat it all. Now add your cornstarch mix. Keep stirring until the sauce looks all shiny and thick—it’ll hug everything nicely.
- Cook the Asparagus:
- Without cleaning the pan, toss in the rest of your oil. After it’s hot, drop in your asparagus, giving it a stir now and then for a few minutes. You want them bright green with a touch of crunch left. Throw in the garlic at the end, keep stirring so nothing burns, and let the smell fill up your kitchen.
- Prep Those Shrimp:
- Give the uncooked shrimp a quick shake of salt and pepper. Get a big pan going with a little olive oil on medium-high heat. Lay the shrimp flat so they don’t crowd. Let ‘em sizzle about 2 or 3 minutes per side—you want pink bodies and some golden edges. Take ‘em out right away when done so you don’t end up with rubbery seafood. Set them aside for now.
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The real secret here is sweet chili sauce. I stumbled on it ages ago in a little Asian store, and now I always grab a couple bottles when I see it. Even my kids, who usually pass on seafood, tear through this because the sauce just brings everything together so well.
Substitutions That Work
If asparagus isn’t around, I swap in things like green beans or even broccoli. Sugar snap peas? Totally fine too. They’re all snappy contrast to the tender shrimp. Can’t do shellfish? This same sauce is killer with chopped chicken thighs or sturdy tofu. Just keep an eye on timing since chicken or tofu will need a little more cook time. And if you’re out of sweet chili? Stir together honey, a bit of sriracha, and a splash of rice vinegar. Store-bought sauce just saves a bunch of time.
Tasty Serving Ideas
Honestly, it’s awesome as is. But, serving on top of steamy jasmine rice or slippery rice noodles really soaks up all that sauce. Need to cut back on carbs? Go for cauliflower rice instead. Throw some steamed edamame or a quick cucumber salad with rice vinegar on the table to round out the meal. Bonus crunch: sprinkle on chopped nuts if sesame seeds aren’t your thing.
Keeping It Fresh
Stash leftovers in a sealed container in the fridge for up to three days. Those flavors get even bolder by tomorrow, trust me. When you’re reheating, go slow over medium-low heat so the shrimp stay tender. If the sauce got too thick in the fridge, just splash in a little water while warming. Don’t freeze it—the shrimp and asparagus go kind of mushy once thawed and it’s not the same.
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Frequently Asked Questions
- → What keeps shrimp soft while you cook it?
Set the heat to medium-high and cook shrimp for 2-3 minutes on each side. When they’re pink and just look firm, they’re done. If you cook them too long, they turn tough.
- → How do I get asparagus to stay crisp?
Sauté the asparagus for about 3-4 minutes. You want it just barely soft with that snap. As soon as it’s there, take it out of the pan right away.
- → Is frozen shrimp okay to use?
Frozen shrimp totally works. Thaw it all the way, dry it off with paper towels, and that’ll stop extra water from making everything soggy.
- → How do I make the sauce more or less spicy?
Want more kick? Drop in some red pepper flakes or squirt a bit of sriracha. Too much spice? Just stick with a mild chili sauce instead.
- → What’s good to eat with this?
Spoon it over noodles or rice to fill you up. Or eat it alone. It also goes nicely with a quick salad.
- → Can I swap out asparagus for something else?
Yep, go ahead and use green beans, broccoli, or snap peas. Just keep an eye on them, as the cooking time may need a tweak.