Rinse the shrimp under cold water, then peel and devein them for a cleaner taste. Pat the shrimp dry with paper towels.

Trim the tough ends of the asparagus and cut the stalks into 2-inch pieces. Rinse thoroughly under cold water.

In a medium bowl, whisk together sweet chili sauce, soy sauce, sesame oil (if using), and minced garlic until well combined.

Heat olive oil in a large skillet over medium-high heat. Add asparagus pieces and sauté for 3-4 minutes until tender-crisp.

In the same skillet, add the shrimp and cook for 2-3 minutes on one side until pink and opaque. Flip and pour the sauce over, cooking for an additional 2-3 minutes.

Gently add the sautéed asparagus back into the skillet, tossing everything together and seasoning with salt and pepper to taste.

Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately.