vietnamese caramel shrimp

Vietnamese Caramelized Shrimp

Large shrimp are quickly sautéed with garlic and onions and then simmered in a traditional Vietnamese caramel sauce.

Servings: 4 - 6
Total Time: 30 Minutes

Ingredients

  • 1/4 cup fish sauce
  • 2 tablespoons dark brown sugar, packed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 medium yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 2 pounds extra large shrimp, peeled and deveined, thawed if frozen
  • 3 scallions, white and green parts, thinly sliced
  • 1/3 cup chopped fresh cilantro

Instructions

  1. Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
  2. Heat the vegetable oil in a large sauté pan over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook a few minutes more. Do not brown.
  3. Turn the heat up to medium-high and add the shrimp. Cook, stirring frequently, until the shrimp are just barely pink and still translucent in spots, a few minutes. Add the fish sauce mixture, turn heat down to medium, and simmer until shrimp are cooked through, a few minutes more. (Note: the sauce will be thin.) Off the heat, stir in scallions and cilantro. Serve immediately with jasmine rice.

Pair with

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 219
  • Fat: 11 g
  • Saturated fat: 1 g
  • Carbohydrates: 8 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 22 g
  • Sodium: 1789 mg
  • Cholesterol: 191 mg