Prepare the Sauce: In a medium bowl, whisk together the Thai sweet chili sauce, soy sauce, sesame oil, Sriracha sauce, and minced garlic until well combined.​

Marinate the Shrimp: Place the peeled shrimp in a resealable bag or shallow dish. Pour half of the sauce over the shrimp, ensuring they are evenly coated. Marinate in the refrigerator for at least 15 minutes. Reserve the remaining sauce for later.​

Preheat the Oven: Preheat your oven to 400°F (200°C).​

Prepare the Asparagus: Arrange the trimmed asparagus on one half of a large, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.​

Initial Roasting: Roast the asparagus in the preheated oven for 5 minutes.​

Add the Shrimp: Remove the baking sheet from the oven. Place the marinated shrimp on the other half of the baking sheet, discarding the used marinade.​

Continue Roasting: Return the baking sheet to the oven and roast for an additional 8-10 minutes, or until the shrimp are pink and cooked through, and the asparagus is tender.​

Heat the Reserved Sauce: While the shrimp and asparagus are roasting, pour the reserved sauce into a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, about 2-3 minutes.​

Combine and Serve: Once cooked, remove the shrimp and asparagus from the oven. Drizzle the thickened sauce over the shrimp and asparagus. Garnish with chopped green onions and serve over cooked white rice.