Sharon Whittaker
@chefsharw
Vietnamese Coconut Caramel Shrimp Dish
This Vietnamese Coconut-Caramel Shrimp (Tom Rim) is a delightful dish featuring succulent shrimp coated in a rich, sweet, and savory caramel sauce made with coconut water and fish sauce. It's a perfect blend of flavors that will transport your taste buds to Vietnam!
Details
- Cuisine:vietnamese
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:5
Recipe Information
- Prep time20 min.
- Cook time15 min.
- Total time35 min.
- Servings4
Ingredients
- 1 pound
- 1 tablespoon
- 2 tablespoons
- 1/4 cup
- 1 teaspoon
- 2 tablespoons
- 1 dash
- 1, minced
- 3 cloves, minced
- 2 tablespoons
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Vietnamese Coconut Caramel Shrimp Dish.
Step 1
Rinse the shrimp in a bowl of water, then drain. Rub the salt into the shrimp thoroughly and rinse again. Let them sit for 15 minutes to absorb the salt.
Step 2
In a heavy pot, heat the sugar over medium-low heat, stirring until it melts and begins to caramelize. Carefully add the coconut water and maple syrup, stirring until the mixture is smooth. Remove from heat and set aside.
Step 3
In a sauté pan, warm the olive oil and sesame oil over medium heat. Add the minced shallot and garlic, cooking until the shallot is soft and translucent, about 5 minutes. Stir in the fish sauce and the caramel syrup, cooking for an additional 1 to 2 minutes.
Step 4
Add the shrimp to the pan, tossing them in the syrup until they turn pink and are cooked through, about 3 to 4 minutes. Finish by sprinkling chopped chives over the shrimp before serving.