Caramelized Shrimp with Fresh Herbs
Succulent shrimp glazed in a sweet and savory caramel sauce, finished with fragrant cilantro, mint, and a squeeze of lime. A Vietnamese classic that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 235
- Protein
- 28g
Ingredients
- 1.5 lb large shrimp
- 3 tbsp sugar
- 3 tbsp fish sauce
- 4 cloves garlic
- 2 medium shallots
- ½ cup fresh cilantro
- ¼ cup fresh mint
- 1 whole lime
- 2 tbsp vegetable oil
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- 1
Pat the shrimp dry with paper towels and season with salt and black pepper on both sides. This helps them cook evenly and develop a better caramelized crust when they hit the hot pan.
- 2
Mince the garlic and thinly slice the shallots. Keep them separate for now—the garlic will be added later to prevent burning.
- 3
Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes. Working in two batches if needed to avoid overcrowding, add the shrimp and sear for 2-3 minutes per side until opaque and golden, then transfer to a plate.
- 4
In the same skillet, reduce heat to medium and add the sliced shallots. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
- 5
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Stir in the sugar and cook for 1 minute until it begins to caramelize and turn golden amber.
- 6
Pour in the fish sauce and stir well to dissolve the caramelized sugar. Return the shrimp to the skillet and toss to coat evenly, cooking for 1-2 minutes until the shrimp are fully coated and warmed through.
- 7
Remove from heat and stir in half of the cilantro and half of the mint. Squeeze the lime juice over the top and toss gently.
- 8
Divide the caramelized shrimp among bowls or plates and garnish with the remaining fresh cilantro and mint. Serve immediately with steamed jasmine rice or over a bed of fresh greens.
Tools you’ll need
- Large skillet or wok
- Mixing bowl
- Tongs
- Wooden spoon or spatula
- Paper towels
- Citrus juicer
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