Caramelized Lemongrass Shrimp Recipe

Name: Caramelized Lemongrass Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vietnamese Caramel Sauce; 2 lbs light brown palm sugar, chopped into pieces; 2 1/2 cups fish sauce; Shrimp; 1/4 teaspoon fresh ground black pepper; 2 tablespoons canola oil or 2 tablespoons vegetable oil; 2 shallots, thinly sliced into rings; 2 Thai chiles, stemmed and halved on the diagonal; 1/4 cup finely minced lemongrass; 1 teaspoon minced garlic; 2 inches by 1 inch piece fresh ginger, peeled and finely julienned; 1 tablespoon roasted chili paste; 2 teaspoons roasted chili paste; 1/2 cup caramel sauce (see recipe); 1/4 cup low sodium chicken broth or 1/4 cup water

Servings: persons

Vietnamese Caramel Sauce
2 lbs light brown palm sugar, chopped into pieces
2 1/2 cups fish sauce
Shrimp
1/4 teaspoon fresh ground black pepper
2 tablespoons canola oil or 2 tablespoons vegetable oil
2 shallots, thinly sliced into rings
2 Thai chiles, stemmed and halved on the diagonal
1/4 cup finely minced lemongrass
1 teaspoon minced garlic
2 inches by 1 inch piece fresh ginger, peeled and finely julienned
1 tablespoon roasted chili paste
2 teaspoons roasted chili paste
1/2 cup caramel sauce (see recipe)
1/4 cup low sodium chicken broth or 1/4 cup water

1
Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
2
When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
3
Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
4
Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
5
Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
6
Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
7
Serve directly from the clay pot, accompanied by steamed white rice.

1015

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vietnamese Caramel Sauce, 2 lbs light brown palm sugar, chopped into pieces, 2 1/2 cups fish sauce, Shrimp, and more.

Yes, Caramelized Lemongrass Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Lemongrass Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions