Effortless Chili Shrimp Asparagus (Print Version)
# Ingredients:
01 -
1 large bunch of asparagus, ends trimmed and chopped into 2-inch pieces
02 -
1 pound of shrimp, cleaned and peeled
03 -
2 tablespoons of olive oil, split evenly
04 -
3 minced garlic cloves
05 -
1/3 cup sweet chili glaze
06 -
1 teaspoon sesame oil for flavor
07 -
A tablespoon of soy sauce
08 -
Salt and black pepper for some seasoning
09 -
2 tablespoons water mixed with 1 teaspoon cornstarch (makes a slurry)
10 -
Green onions chopped up (optional garnish)
11 -
Sesame seeds to sprinkle on top (optional)
# Instructions:
01 -
Sprinkle a little salt and pepper over the shrimp. Heat up one tablespoon of olive oil in a big pan or wok. Let the shrimp sizzle for 2-3 minutes per side, flipping them when they turn pink. Take them out and set them aside.
02 -
Use the same pan and pour in the leftover olive oil. Toss in the asparagus pieces and stir them around for 3-4 minutes until they're a nice balance of tender and crunchy. Add the garlic and let it cook for another minute.
03 -
Grab a small mixing bowl and whisk together sweet chili glaze, sesame oil, and soy sauce. Pour this mixture over the asparagus. Stir to coat. Add the cornstarch-water combo and stir as it warms up and thickens, about 1-2 minutes.
04 -
Toss the cooked shrimp back into the pan and mix everything until coated in sauce. Turn off the heat, sprinkle with sesame seeds and green onion (if you want), and serve warm over rice, noodles, or just as is!
# Notes:
01 -
Thawed shrimp works best, so defrost them if they're frozen for better texture.
02 -
Don't overcook the asparagus—its crunchiness adds to the meal's charm.
03 -
You can spice things up with red chili flakes or a squeeze of sriracha.