Vietnamese Caramelized Shrimp
Large shrimp are quickly sautéed with garlic and onions and then simmered in a traditional Vietnamese caramel sauce.
- 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
- Combine the fish sauce, dark brown sugar, crushed red pepper flakes and water in a medium bowl and whisk until brown sugar is dissolved.
- 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.
- 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.
- 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