Savory-Sweet Shrimp in Coconut Caramel Glaze
Indulge in the vibrant flavors of Southern Vietnam with this delightful dish where juicy shrimp are enveloped in a luscious coconut caramel sauce. Inspired by a recipe from Andrea Nguyen's 'Vietnamese Food Any Day,' this meal captures the essence of Vietnamese comfort food. The clever technique of reducing coconut water with sugar and fish sauce creates a syrupy glaze that perfectly balances sweetness and umami. Serve this dish over steamed rice alongside charred brussels sprouts for a wholesome meal that’s sure to impress family and friends.
N/A
Servings
152
Calories
13
Ingredients
Ingredients
Extra-large shrimp
1 1/4 lbs (peeled and deveined)
Coconut water
1 1/3 cups
Sugar
1 1/2 tablespoons (plus more as needed)
Molasses or Caramel Sauce
1 1/2 teaspoons (or 1 tablespoon Caramel Sauce)
Fish sauce
1 1/2 tablespoons (plus more as needed)
Virgin coconut oil
2 tablespoons
Shallot
1 large (halved and sliced)
Garlic cloves
3 large (sliced)
Black pepper
to taste (recently ground)
Green onion
1 (green part only, thinly sliced)
Water
2 tablespoons plus 1/4 cup
Unseasoned rice or distilled white vinegar
1/8 teaspoon (optional)
Unbleached cane sugar
1/2 cup
Instructions
1
1. Prepare the shrimp: Pat the shrimp with paper towels to remove excess moisture and set aside.
2
2. Make the sauce: In a medium bowl, combine the coconut water, sugar, caramel sauce (or molasses), and fish sauce. Stir well to blend the ingredients and taste to ensure a harmonious balance of salty and sweet. Adjust with more sugar or fish sauce as desired.
3
3. Sauté aromatics: In a large skillet or sauteuse pan over medium heat, melt the coconut oil. Once shimmering, add the sliced shallot and garlic. Cook for 3 to 4 minutes, stirring frequently, until the garlic is pale blond. Remove from heat and carefully stir in the coconut water mixture.
4
4. Reduce the sauce: Return the skillet to high heat and bring the mixture to a boil. Cook without stirring for 10 to 14 minutes, until the sauce reduces and thickens, reaching a consistency between 1/3 and 1/2 cup and developing a slightly darker hue.
5
5. Cook the shrimp: Add the prepared shrimp into the thickened sauce. Continue to cook over a swift simmer while stirring frequently for 3 to 5 minutes, until the shrimp are curled up, opaque, and cooked through. If the shrimp cooks too fast, remove them from the pan and allow the sauce to reduce further before returning the shrimp.
6
6. Final touches: Remove from heat, season generously with freshly ground black pepper, and stir in the sliced green onion. Let the dish rest for 5 minutes to allow flavors to meld.
7
7. Serve: Transfer the shrimp to a shallow bowl or plate, drizzle with the thicker sauce, and enjoy hot.
Nutrition Information
4g
Fat
17g
Carbs
14g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory-Sweet Shrimp in Coconut Caramel Glaze?
It is a Southern Vietnamese dish featuring shrimp enveloped in a luscious glaze made from reduced coconut water, sugar, and fish sauce.
What type of shrimp should I use for this recipe?
The recipe calls for 1 1/4 lbs of extra-large shrimp that have been peeled and deveined.
What are the primary ingredients for the coconut caramel sauce?
The sauce is made using coconut water, sugar, caramel sauce (or molasses), and fish sauce.
How long does it take to reduce the sauce?
The sauce should be boiled on high heat without stirring for approximately 10 to 14 minutes until it thickens.
What aromatics are used to flavor the dish?
A large sliced shallot and three large sliced garlic cloves are sautéed in coconut oil to provide aromatic depth.
How long should the shrimp be cooked in the sauce?
Shrimp should be cooked for 3 to 5 minutes until they are curled, opaque, and fully cooked through.
Can I use molasses if I don't have caramel sauce?
Yes, you can substitute 1 1/2 teaspoons of molasses for the caramel sauce.
What type of oil is recommended for sautéing?
Virgin coconut oil is recommended for sautéing the aromatics.
How many calories are in one serving?
There are approximately 152 calories in one serving of this dish.
What is the protein content of the shrimp dish?
Each serving provides 14 grams of protein.
How much fat is in this recipe?
The recipe contains 4 grams of fat per serving.
What is the carbohydrate and fiber content?
The dish contains 17 grams of carbohydrates and 1 gram of fiber per serving.
Is there a recommended garnish for this dish?
Yes, it is finished with freshly ground black pepper and thinly sliced green onions (green parts only).
What should I serve with Savory-Sweet Shrimp?
It is best served over steamed rice with a side of charred brussels sprouts.
How do I prepare the shrimp before cooking?
You should pat the shrimp with paper towels to remove excess moisture before adding them to the pan.
What is the desired consistency of the sauce after reduction?
The sauce should reduce to a volume of between 1/3 and 1/2 cup, becoming syrupy and darker in hue.
Should the sauce be stirred while reducing?
No, the sauce should be allowed to boil without stirring for 10 to 14 minutes.
Can I adjust the saltiness and sweetness?
Yes, you can add more sugar to increase sweetness or more fish sauce to increase saltiness to find a harmonious balance.
Who inspired this recipe?
This recipe is inspired by Andrea Nguyen's book, 'Vietnamese Food Any Day'.
How long should the dish rest after cooking?
Let the dish rest for 5 minutes after removing from heat to allow the flavors to meld.
What if my shrimp cook faster than the sauce reduces?
If the shrimp are done before the sauce reaches the right consistency, remove them from the pan and continue reducing the sauce before re-adding them.
What type of vinegar can be used in this recipe?
The recipe suggests an optional 1/8 teaspoon of unseasoned rice vinegar or distilled white vinegar.
How much garlic is required?
The recipe requires 3 large garlic cloves, sliced.
What is the recommended pan for this dish?
A large skillet or a sauteuse pan is recommended for cooking this recipe.
What color should the garlic be after sautéing?
The garlic should be cooked until it is a pale blond color before adding the coconut water mixture.
How many green onions are needed?
One green onion is needed, specifically the green part only, thinly sliced.
How much coconut water is used?
The recipe uses 1 1/3 cups of coconut water.
Is this dish considered comfort food?
Yes, it is described as capturing the essence of Vietnamese comfort food.
What kind of sugar is listed in the ingredient count?
The recipe lists 1 1/2 tablespoons of sugar for the sauce and an additional 1/2 cup of unbleached cane sugar.
Does the recipe include water?
Yes, the ingredient list includes 2 tablespoons plus 1/4 cup of water.