Prep 10 mins
Cook 15 mins
This dish comes together in less than 30 minutes
- 1⁄8 teaspoon salt
- 4 teaspoons olive oil
- 1 1⁄2 teaspoons sesame oil
- 2 lbs asparagus, trimmed
- 1⁄4 cup reduced sodium soy sauce
- 2 teaspoons seasoned rice vinegar
- 1 large green onion, chopped
- 1 lb large shrimp, peeled and deveined
- 1⁄8 teaspoon crushed red pepper flakes
- 2 cups prepared jasmine rice, keep warm
- Preheat oven to 450 degrees F.
- Combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil in a small cup or bowl. In a jelly-roll type pan (10 1/2 x 15), toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.
- While asparagus is roasting, in a small bowl whisk together soy sauce, rice vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside.
- In a nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until very hot.
- Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.
- Arrange shrimp, asparagus, and rice on 2-4 plates; drizzle with desired amount of dressing.
Fresh asparagus is usually available here, but this was sadly 1 of the times it was not. A girl has to do what a girl has to do, so I made a full recipe using Icelandic baby shrimp & canned asparagus. The absence of fresh asparagus substantially changed the prep as I skipped the entire roasting process & went right to the sauce. Allowing for the high salt content in canned asparagus, I did reduce the 2 oz of soy sauce by 1 tbsp & that worked well. For me at least, garlic seemed to be a must & I added that. This is a very good, quick-fix 1-dish meal, Brenda, & we liked it a lot. Thx for sharing the recipe w/us.
This was quick and simple to make. The shrimp and asparagus with rice was good together. I used all of the soy/vinegar dressing on two servings, and I think it was too much for the amount of rice, it made the dish too strong and salty. Next time I make this, I would use 1/2 of the dressing.