If serving your Sweet Chili Shrimp with Asparagus over rice, begin by cooking the rice first, as it takes the longest. Rinse the rice under cold water until the water runs clear, then cook it according to package instructions, typically in a saucepan or rice cooker, allowing it to simmer for about 15-20 minutes until fluffy.

While the rice cooks, preheat your oven to 400°F (200°C). This high temperature will ensure that both the shrimp and asparagus roast to perfection.

In a medium bowl, whisk together the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic until well combined. Set it aside as you prepare the shrimp.

Pour half of the sauce over the peeled, raw shrimp in a separate bowl and gently toss to ensure each shrimp is nicely coated. Allow the shrimp to marinate in the refrigerator for about 10 minutes.

Rinse the asparagus and trim off the woody ends. Place the asparagus on one half of a baking sheet, drizzling it with olive oil and seasoning generously with kosher salt and fresh ground black pepper.

Roast the asparagus in the preheated oven for about 5 minutes to start cooking them.

After the asparagus has roasted, drizzle olive oil over the other half of the baking sheet. Spread the marinated shrimp onto this side.

Return the baking sheet to the oven and cook for an additional 8-10 minutes until the shrimp turn pink and opaque.

Transfer the remaining marinade to a small saucepan and bring it to a simmer over medium heat, allowing it to reduce for about 5 minutes until it thickens slightly.

Once cooked, remove the Sweet Chili Shrimp with Asparagus from the oven. Toss with the reduced sauce and serve over the rice, garnishing with chopped green onions.