Vietnamese Caramel Shrimp Recipe

Name: Vietnamese Caramel Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sugar; 1/4 cup water; 1 tablespoon oil; 1 shallot, chopped; 2 garlic cloves, chopped; 1 teaspoon grated fresh ginger; 1 small jalapeno pepper, deseeded and chopped; 1 lb shrimp, peeled and deveined; 2 tablespoons fish sauce; 2 teaspoons fresh lime juice; ground black pepper; 1 teaspoon sesame oil; 1 tablespoon chopped cilantro

Servings: persons

2 tablespoons sugar
1/4 cup water
1 tablespoon oil
1 shallot, chopped
2 garlic cloves, chopped
1 teaspoon grated fresh ginger
1 small jalapeno pepper, deseeded and chopped
1 lb shrimp, peeled and deveined
2 tablespoons fish sauce
2 teaspoons fresh lime juice
ground black pepper
1 teaspoon sesame oil
1 tablespoon chopped cilantro

1
Place sugar and water in a small pan over medium-high heat. Bring to a boil. Swirl pan occasionally (do not stir) until the caramel reaches a dark golden brown. Watch carefully to prevent burning. Set aside.
2
Heat oil in a skillet over medium heat until it shimmers. Add shallot, garlic, ginger and chili. Saute 3-5 minutes until vegetables soften and shallots are translucent.
3
Add the shrimp and 2 tablespoons of the caramel sauce. Add fish sauce, lime juice and black pepper. Simmer until the shrimp curl and turn pink, 2-4 minutes.
4
Remove from heat, stir in sesame oil and cilantro and serve over jasmine rice.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tablespoons sugar, 1/4 cup water, 1 tablespoon oil, 1 shallot, chopped, and more.

Yes, Vietnamese Caramel 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.

Vietnamese Caramel Shrimp

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