If you’re searching for a dish that perfectly balances sweet, savory, and umami flavors with a melt-in-your-mouth texture, look no further than Vietnamese-Style Caramel Shrimp. This classic recipe is all about plump, tender shrimp coated in a glossy, amber sauce that’s as stylish as it is addictive. The sauce clings in the most irresistible way, each bite blending rich caramel notes with pops of garlicky fish sauce – and it cooks up faster than you can imagine. It’s no wonder Vietnamese-Style Caramel Shrimp is a favorite whenever I need a quick-but-special meal.
Ingredients You’ll Need
The magic of Vietnamese-Style Caramel Shrimp comes from a handful of simple ingredients that each play a starring role. Every element adds something essential, from savoriness and aroma to that iconic caramel sheen.
- Large shrimp: Peeled and deveined for easy eating and perfect texture, these are the juicy centerpieces of the dish.
- Granulated sugar: This is the backbone of the caramel sauce, creating the deep golden base that’s signature to the recipe.
- Fish sauce: Delivers irresistible umami, saltiness, and an unmistakable depth of flavor that’s iconic in Vietnamese cuisine.
- Soy sauce: Adds another layer of savory, making the sauce rounder and even more satisfying.
- Water: Keeps the caramel from hardening, ensuring your sauce is perfectly pourable and glossy.
- Vegetable oil: Helps sauté the aromatics, making sure the garlic and shallot infuse every bite.
- Garlic: Minced fresh for punchy aroma and classic Vietnamese flavor that perfumes the caramel sauce.
- Shallot: Thinly sliced to melt into the sauce, adding subtle sweetness and mild onion notes.
- Freshly ground black pepper: Just a dash ties together the sweet, salty, and savory notes with its gentle heat.
- Green onions: Sprinkle these on for a fresh, vibrant burst of color and a little sharpness.
- Cooked jasmine rice: The ideal base to soak up every last drop of the unforgettable sauce.
How to Make Vietnamese-Style Caramel Shrimp
Step 1: Mix the Sauce Base
Begin by whisking together the fish sauce, soy sauce, and water in a small bowl. This umami-rich trio will later transform your caramel into a luscious, savory glaze with just the right balance of salty and sweet. Set it aside for later – you’ll want it ready to go, since timing is everything when you’re working with caramel.
Step 2: Make the Caramel
Set a large skillet or wok over medium heat and sprinkle the granulated sugar in an even layer. Be patient as the sugar melts; swirl the pan occasionally (but don’t stir) to help it cook evenly. Watch closely for a deep amber color, which takes just 2-3 minutes – this is when those deep caramel notes develop that make Vietnamese-Style Caramel Shrimp shine.
Step 3: Add the Sauce and Aromatics
Now comes some drama! Carefully and quickly pour the fish sauce mixture into the hot caramel. (Stand back as it will bubble and hiss – that’s what you want!) Stir to incorporate, then add the oil, minced garlic, and shallot. Let these aromatics cook for about 30 seconds until fragrant and softened, setting the stage with amazing aromas and flavor.
Step 4: Cook the Shrimp
Add the peeled and deveined shrimp to your bubbling sauce, tossing to coat each piece in the caramel. Stir frequently for 3-5 minutes, until the shrimp are opaque, plump, and perfectly cooked through. Be sure not to overcook – you want them juicy and tender, just barely curled.
Step 5: Finish and Garnish
Sprinkle in the black pepper and sliced green onions, giving everything a final toss so the shrimp are glossy and flecked with bright green. The aroma will make it hard to wait, but you’re almost there! Spoon the shrimp and sauce immediately over fluffy jasmine rice to soak up every drop.
How to Serve Vietnamese-Style Caramel Shrimp
Garnishes
Garnishing your Vietnamese-Style Caramel Shrimp takes this dish from everyday to unforgettable. A finishing sprinkle of fresh green onion delivers a burst of color and just the right amount of bite. For even more flair, try a handful of chopped fresh cilantro or a few slices of fiery red chili on top.
Side Dishes
Steamed jasmine rice is the all-time classic – it absorbs the luscious caramel sauce and makes each bite complete. For extra color and refreshing crunch, you might add blanched green beans, steamed bok choy, or a tangy cucumber salad. These sides balance the sweetness and richness of the shrimp perfectly.
Creative Ways to Present
Vietnamese-Style Caramel Shrimp isn’t just for rice bowls – try piling them over cold rice noodles for a summery, noodle salad-style main. Or, for a more fun presentation, skewer the cooked shrimp and serve as an appetizer at your next gathering, letting guests dip into the caramel sauce for an interactive treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you), Vietnamese-Style Caramel Shrimp keeps surprisingly well in the refrigerator. Store the shrimp and sauce in an airtight container, and they’ll stay fresh for up to two days without losing their delightful texture or flavor.
Freezing
While fresh shrimp is always ideal, you can freeze cooked Vietnamese-Style Caramel Shrimp for up to one month in a well-sealed container. Just be sure to cool everything completely before packing it up, and thaw gently in the refrigerator overnight when you’re ready to enjoy it again.
Reheating
For the best results, reheat the shrimp and sauce in a skillet over low heat, adding a splash of water if needed to loosen the caramel. Microwave reheating works in a pinch, but heat in short bursts to avoid overcooking the shrimp. Serve immediately over hot rice, and it’ll be almost as good as the first time around.
FAQs
Can I use frozen shrimp for Vietnamese-Style Caramel Shrimp?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking. This helps them sear nicely and soak up more of that delicious sauce, so your Vietnamese-Style Caramel Shrimp still turns out juicy and flavorful.
Is there a substitute for fish sauce?
While fish sauce gives the classic depth of flavor, you can try using soy sauce alone with a small squeeze of lime or a splash of Worcestershire for umami. That said, fish sauce is key to the authentic taste of Vietnamese-Style Caramel Shrimp.
Can I adjust the spice level?
Definitely! For a bit of heat, add sliced red chilies while cooking or at the end as a garnish. Adjust the amount to suit your spice threshold, or leave them out entirely if you want a milder flavor.
Does this dish work with other proteins?
Yes, the caramel sauce and aromatic base pair beautifully with scallops, squid, or even firm tofu for a vegetarian twist. Just adjust cooking times depending on your chosen protein so everything stays perfectly cooked.
How can I keep the caramel from hardening?
If your caramel seizes up after adding the sauce base, just keep stirring over gentle heat. The added liquid will melt any sugar crystals, resulting in a glossy, silky sauce for your Vietnamese-Style Caramel Shrimp.
Final Thoughts
Once you try Vietnamese-Style Caramel Shrimp, it’s bound to become one of your weeknight heroes. It’s quick, stunning, and absolutely bursting with flavor – a wonderful way to bring a touch of Vietnamese comfort and joy to your table. I can’t wait for you to experience just how good homemade caramel shrimp can be!
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Vietnamese-Style Caramel Shrimp Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and savory Vietnamese-style caramel shrimp recipe that is perfect for a quick and flavorful weeknight dinner. The sweet and salty caramel sauce coats tender shrimp, making it a standout dish when served over steamed jasmine rice.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons granulated sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1/2 teaspoon freshly ground black pepper
- 1–2 green onions, sliced
- cooked jasmine rice (for serving)
Ingredients for Vietnamese-Style Caramel Shrimp:
Instructions
- Prepare the Sauce: In a small bowl, combine fish sauce, soy sauce, and water; set aside.
- Caramelize the Sugar: In a large skillet or wok over medium heat, melt sugar until amber-colored, about 2-3 minutes. Add the fish sauce mixture and stir.
- Cook the Shrimp: Add oil, garlic, shallot, and shrimp to the skillet. Cook until shrimp are opaque, about 3-5 minutes.
- Finish and Serve: Season with black pepper, add green onions, and serve over jasmine rice.
Notes
- Adjust sweetness or saltiness to taste.
- For extra heat, add sliced red chilies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 cup shrimp (without rice)
- Calories: 220
- Sugar: 8g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 190mg
