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Sweet Chili Shrimp

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) large shrimp , peeled and deveined, tails on or off
  • 1 large bunch asparagus , woody ends trimmed; stalks cut into 1-inch pieces, tips reserved
  • 1 tablespoon cornstarch for shrimp
  • 2 tablespoons neutral oil avocado, canola, or grapeseed
  • 3 cloves garlic , finely minced
  • 1 teaspoon fresh ginger , grated optional but recommended
  • 1/2 cup sweet chili sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 lime , juiced zest optional
  • 1/4 teaspoon red pepper flakes optional for heat
  • 2 green onions , thinly sliced
  • Sesame seeds , for garnish
  • Cooked jasmine rice or rice noodles , for serving optional
  • Salt and black pepper , to taste

Method
 

  1. Pat shrimp dry with paper towels. Toss with cornstarch, a pinch of salt, and black pepper. Dry shrimp brown better—moist shrimp steam, and we're not here for that.
  2. Snap off woody ends. Slice stalks into 1-inch pieces, keep the tender tips separate. They cook faster and deserve VIP treatment.
  3. In a bowl, whisk sweet chili sauce, soy, rice vinegar, sesame oil, lime juice, and red pepper flakes. Taste. Want more zing? Add extra lime. More savory? A few drops more soy.
  4. Large skillet or wok on medium-high. Add 1 tablespoon oil. When it shimmers, it's go time.
  5. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink with light golden edges. Remove to a plate. Don't overcook—rubbery shrimp are a crime.
  6. Add remaining oil. Toss in stalk pieces (not the tips yet) and a pinch of salt. Stir-fry 2–3 minutes until bright green and crisp-tender.
  7. Push asparagus to the edges. Add garlic and ginger to the center. Stir 20–30 seconds until fragrant. Add asparagus tips and cook 30–60 seconds more.
  8. Return shrimp and any juices. Pour in the sauce. Toss 45–60 seconds until glossy and coated. If you want thicker, let it bubble another 30 seconds.
  9. Kill the heat. Scatter green onions and sesame seeds. Taste and adjust salt, lime, or chili. Serve over hot rice or noodles. Flex a little—you earned it.