Sweet Chili Shrimp and Asparagus Bowl

 

I’m always looking for quick and healthy recipes for supper. This one was just that. Aside from thawing the shrimp ahead of time, this was a 30 minute sheet pan meal!

Sweet Chili Shrimp and Asparagus Bowl

1 pound shrimp

1 cup sweet chili sauce

1/2 cup low sodium soy sauce

4 tbsp sesame oil

3 tablespoons minced garlic

Tabasco sauce, to taste

1 pound asparagus

1 medium Vidalia onion

EVOO

salt and pepper

green onion

sesame seeds

brown rice

Mix chili sauce, soy sauce, sesame oil, garlic, and Tabasco sauce. Add thawed shrimp. Place in fridge. (I let them marinate about an hour.) Preheat oven to 425 degrees. Rinse asparagus and cut off woody stems. Cut into about 2 inch lengths. Cut onion into wide strips. Toss with olive oil and salt and pepper. Add to sheet pan and cook for 5 minutes. Remove from oven and push asparagus and onion to one side of sheet pan. Drizzle a little olive oil on the exposed pan side. Using a slotted spoon, remove shrimp from marinade and add to sheet pan in a single layer. Cook for an additional 8 minutes or until shrimp are just done. Do not overcook. Meanwhile, add marinade to a large non-stick skillet and bring to a boil, then reduce to medium. Using a spatula, stir constantly as the marinade reduces by about half. It will thicken. Add shrimp, asparagus, and onion to marinade. Toss to coat. Serve over brown rice (or white rice, or noodles of your choice). Garnish with green onion and sesame seeds.

I adjusted the marinade ingredients to ensure plenty of extra sauce and added the onion. Next time I think I’ll add a little red bell pepper for added flavor and color. This was a simple and delicious meal with minimal prep and easy cleanup. Definitely adding this to our dinner rotation! What are you cooking this week?