Chili-Garlic Shrimp with Charred Asparagus
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundasparagus
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 3 tablespoonolive oil
- 1lime
- 3scallions
Prep
- 01
Mince 6 garlic cloves.
- 02
Trim the woody ends off 1 pound asparagus.
- 03
Slice 3 scallions into thin rings.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over high heat until smoking. Add asparagus in a single layer and cook undisturbed for 3–4 minutes until charred on the bottom. Toss and cook another 2–3 minutes until tender-crisp and blistered. Transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
- 03
Add shrimp in a single layer and cook 2 minutes without stirring. Flip and cook another 2 minutes until just opaque.
- 04
Stir together soy sauce, rice vinegar, and honey. Pour into the skillet with the shrimp and toss gently to coat. Cook 1 minute until the sauce coats everything.
- 05
Return asparagus to the skillet, toss to combine, and cook 1 minute more. Squeeze lime juice over the top and scatter with sliced scallions. Serve immediately.
Spice Tips
The 1/2 teaspoon red pepper flakes gives a gentle warmth with a kick of heat. For more burn, add up to 1 teaspoon total. A dash of sriracha (1/2 to 1 teaspoon mixed into the sauce) adds depth and complexity. Fresh cilantro instead of scallions brings a cool herbal note that balances the spice.
Serve over jasmine rice or with crusty bread to soak up the sauce. For a milder version, reduce red pepper flakes to 1/4 teaspoon.