Vietnamese Caramelized Shrimp

The recipe Vietnamese Caramelized Shrimp can be made in approximately 45 minutes. One portion of this dish contains approximately 6g of protein, 2g of fat, and a total of 52 calories. This recipe serves 30. For 69 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Once Upon A Chef requires vegetable oil, fish sauce, water, and red pepper flakes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. 70 people found this recipe to be yummy and satisfying. A couple people really liked this Vietnamese dish. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Vietnamese Noodle Salad With Caramelized Pork, Vietnamese Caramelized Pork and Rice Noodle Salad, and Vietnamese Shrimp Salad.

Servings: 30

 

Ingredients:

Equipment:

Cooking instruction summary:

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 saut 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.

 

Step by step:

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 saut pan over medium heat.

3. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.

4. 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.

5. 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.

6. Serve immediately with jasmine rice.

Nutrition Information:

covered percent of daily need