Spicy Caramelized Shrimp With Lemongrass
Published Feb. 15, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ⅔packed cup/146 grams light brown sugar (or 6 ounces palm sugar; see Tip)
- 5tablespoons fish sauce
- 2pounds peeled and deveined medium or large shrimp, patted dry with paper towels
- ½teaspoon black pepper
- 1½tablespoons canola oil
- 2medium shallots, thinly sliced into rings
- 3tablespoons finely minced lemongrass (from 2 stalks; see Tip)
- 1large garlic clove, minced
- 1(2-inch-long) piece fresh ginger, peeled and julienned
- 1½ tablespoons roasted chile paste or chile-bean sauce (often labeled ground bean paste)
- Steamed white rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
478 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 49 grams protein; 2289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the caramel sauce: To a heavy medium saucepan, add the light brown sugar and fish sauce and gently heat over medium-low, whisking occasionally, until sugar is fully dissolved and mixture is syrupy, about 5 minutes. (You should have about ½ cup.) Set aside caramel.
- Step 2
In a medium bowl, sprinkle the shrimp with the pepper and set aside.
- Step 3
In a 2-quart clay pot or large nonstick skillet, heat the oil over medium. Add the shallots and stir until fragrant, about 30 seconds. Add the lemongrass, garlic, ginger and chile paste and cook, stirring, for 1 minute more. Pour in the caramel sauce and stir until combined and warmed, about 2 minutes.
- Step 4
Add the shrimp and toss to coat. Increase the heat to medium-high and cook, stirring frequently, just until the shrimp are pink and plump, cooked through and coated with a glossy caramel sauce, about 3 minutes.
- Step 5
Serve with steamed white rice.
Tips
- If using palm sugar, grate it coarsely, then add it to a heavy medium saucepan and gently melt it over medium-low, stirring frequently, about 7 minutes. (Do not be tempted to rush the process or you may scorch the sugar.) When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously. Use the sauce right away, or let cool completely, transfer to an airtight container and store in a cool cupboard for up to 3 months.
- To mince fresh lemongrass, first slice off the very bottom of the stalk, peel any discolored outer layers and mince the bottom couple of inches of the remaining stalk, where the flavor is concentrated.
Private Notes
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Cooking Notes
D Myatt
We love fish sauce. But 5 tbs seems excessive...
webhill
Curious if anyone knows whether gojuchang paste is a decent substitute in this recipe for the “roasted chile paste.”
TraMy
@webhill gojuchang sauce has more umami-- many recipes that call for it and suggest subs will sub with a 1:1 mix of miso and siracha. Vietnamese tưong ớt or roasted chili paste is more straight chilis with a bit of vinegar, think chunky Siracha.
Joan
Used less sugar, more fish sauce. Added chopped asparagus and it worked really well!
beth
Made the first time for a party of 10. Best dish on the table by far - and it faced stiff competition. Fish sauce was perfect as stated in the recipe.
sylvie
We used Koon Chun ground bean sauce!
RudisHuman
The caramelized fish sauce & sugar sounds awesome.. as well as the 3 month pantry storage time! Any suggestions what it can also be used for/in?
Catherine
Incredibly tasteful as is. I served with brown rice and a plate of Gai Lan (Chinese Broccoli)
sylvie
It’s a keeper recipe for sure, red boat fish sauce and brown sugar caramel sauce took some prep…delish dish!
Mark
Roasted chili sauce is douban jiang or what exactly?
Cindyluhu
Using 5 Tbs of fish sauce in the syrup makes the final dish way too salty. I will try this recipe again with 2 tbs fish sauce:3 tbs water & see how that tastes. All the other flavors are very nice.
webhill
Curious if anyone knows whether gojuchang paste is a decent substitute in this recipe for the “roasted chile paste.”
Powell
Not really. The "ground chili paste" would be better although it is not really a paste in the same way as gojuchang. Sambal Oelek by Huy Fong is once available by Amazon which is my favorite. I think you could definitely find a chili-bean paste in your supermarket.
Chris LaTerza
Very good recipe. I made it as directed except reduced amount of shrimp because I was cooking for two. I added julienne snow peas at the end for color and crunch. Will make again.
Marc
5 Tbsp doesn't seem excessive for 2 pounds of shrimp. Anything less and you won't have a sauce.
D Myatt
We love fish sauce. But 5 tbs seems excessive...
Bridget BXV
For me it was just the right amount.
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