Kickin Asian Shrimp and Asparagus over Rice

This weekend has been nice & relaxing - our first and last for some time that we're not gone or super busy. Sunday night still seems to come way too fast though! I always want just one more day to get things done before the work week starts. . . Anyways, here's another shrimp recipe for ya! We got this inspiration from a recipe we googled. We made a lot of tweaks though & luckily it turned out pretty dang delicious! I was a little unsure about the ketchup component, but it was a crucial ingredient I think. Next time we will likely double the sauce recipe. I recommend you do the same if you like things nice and saucy. We had some soy sauce to pour on top, which works too if you don't want to double it. We used jasmine rice, but you can sub brown rice to make it a bit more healthy. My Dad gave us some Thai chili peppers he got from the farmer's market last time we went home (thanks Dad!). And man are those things hot (which is why we only used one)! If you can't find them, sub any type of hot pepper you'd like (jalapeno, serrano, etc.). The recipe serves about 4. Enjoy!


  • Jasmine rice, as much as desired
  • 1 lb shrimp, peeled and deveined
  • 3 tbsp. olive oil, divided
  • 2 tsp. soy sauce
  • 2 tsp. dry vermouth
  • 1 Thai chili pepper, minced
  • 2 cloves garlic, minced and divided
  • 1 tbsp. minced ginger
  • 2 green onions, chopped
  • 1 tsp. red curry paste
  • 1/2 bunch asparagus, cut into thirds
  • 1 tsp. toasted sesame oil
  • Cilantro, to garnish (optional)
  • 1/4 cup plus 1 tbsp. ketchup
  • 2 tsp. sugar
  • 1/2 tbsp. salt
  • 1 tbsp. dry vermouth


  1. Cook rice according to instructions on box.
  2. Meanwhile, boil water in a medium pot. Add asparagus and cook for about 5 minutes (to blanch). Remove and strain, rinsing with cold water. Set aside.
  3. Heat 2 tbsp. olive oil in medium saucepan over medium-high heat. Saute 1 clove of the garlic for about 30 seconds. Add soy sauce, vermouth, and shrimp. Cook until done, about 5-7 minutes. Set aside.
  4. Heat 1 tbsp olive oil in a wok (or large saucepan) over medium-high heat. Add chili pepper and saute for 1 minute. Add remaining garlic, ginger, green onions, and curry paste. Stir for about 20 seconds, then add sauce mixture.
  5. Add asparagus and shrimp to wok. Stir and cook long enough to reheat. Remove from heat and mix in sesame oil.
  6. Scoop rice onto plates and top with shrimp mixture. Garnish with cilantro, if desired.


Erica said...

Looks good! I always find with shrimp recipes that I need to double the sauce component. Interesting use of vermouth- drunken asian shrimp ;) Glad you enjoyed something relaxing

grace said...

i do love to set my mouth on fire, which is odd because my threshold for other types of pain is very, very low. :) great dish!

Mary Bergfeld said...

I love this recipe. Shrimp is a busy cooks friend and the bit of curry paste you use is perfect for me and mine. I hope you are having a great day.

Christo Gonzales said...

I like the color - anything with shrimp has got to be good!

Zoe said...

Mmm my favorite way to eat shrimp...Great photo!

Unknown said...

Looks awesome, great colors and presentation!

Hornsfan said...

Looks beautiful, those chilis are hot hot hot!

Jennifer Galatioto said...

A scallops post followed by a shrimp post. We are too lucky having you as our food blogger. Amazing!

Sylvia said...

Was my first tough"How tasty must be the rice with a little bit more sauce" :)
The recipe sounds delicious. Your photo makes my mouth watering 7 in the morning ;)

Amanda said...

If I didn't know any better, I would swear you guys love seafood! LOL This looks absolutely beautiful!

Jackie at said...

I love seafood. That's exactly how my mom would prepare shrimp when I as a kid. Looks yummy!

Leslie said...

I wish my household liked seafood!

Heather S-G said...

This is a gorgeous plate!! I would LOVE it...sounds so delicious :)

Anh said...

I am drooling already. Great recipe :)

Cakebrain said...

ooh! shrimp! I can eat a plate-load of these! looks delicious!

petite nyonya said...

Oh, this is just so yummy. Jasmine rice is just the right type of rice to go with this lovely shrimp dish. I love it!

Olga said...

Beautiful dish. For some reason I never thought about using anything other than just yellow curry powder....go figure.

Juliana said...

Red curry...yummie...nice combination of flavors and shrimps over rice, I cannot pass on it!

Jennifer said...

This looks GREAT! Im always on the lookout for new dishes with shrimp since we have such an abundance here on the coast! Cant wait to try this, jasmine rice is my hubbys favorite!

Dee said...

Shrimp, Asparagus & Curry sounds delicious indeed!

Teanna said...

Man I totally know how you feel! I always want one more day of the week and about 4 more hours to each day! Then I think that would be the perfect amount of time to get everything done! Love the flavors of this dish!

Kerstin said...

Yum, this sounds delicious! I've made something similar, but it didn't have curry paste, which seems like the perfect addition.

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