Vietnamese Caramel Shrimp with Lemongrass and Bird’s Eye Chili

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A quick stovetop version of the classic Vietnamese braised shrimp, kissed with smoky caramel, sharp lemongrass, and a flicker of chili heat. Serve it over jasmine rice with quick-pickled vegetables and a handful of fresh herbs for a balanced, deeply savory weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 14 gSugar
• 30 gProtein
• 920 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the shrimp and marinade

• 1.5 lb large shrimp, peeled and deveined
• 2 stalks lemongrass, white part only, finely minced
• 4 cloves garlic, minced
• 1 small shallot, minced
• 2 Thai bird's eye chilies, thinly sliced
• 1 tbsp fish sauce
• 1 tsp freshly ground black pepper
• 1 tsp sugar

For the caramel sauce and braise

• 3 tbsp granulated sugar
• 2 tbsp water
• 1/3 cup warm water, for deglazing
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 2 tbsp neutral oil
• 1 inch fresh ginger, sliced into thin coins
• 4 scallions, cut into 2-inch pieces
• 1/2 cup coconut water
• 2 tbsp chopped cilantro
• 2 tbsp crispy fried shallots

For serving

• 1.5 cups jasmine rice, rinsed
• 1 cup julienned carrot
• 1 cup julienned daikon radish
• 1/4 cup distilled white vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• Fresh Thai basil, mint, and cilantro leaves, for garnish

Directions

1. Make the quick pickle: stir the vinegar, sugar, salt, and 1/2 cup hot water in a small bowl until dissolved. Add the carrot and daikon and let stand at least 15 minutes while you prepare the shrimp.
2. Pat the shrimp dry. In a medium bowl, toss with the lemongrass, garlic, shallot, chilies, fish sauce, black pepper, and sugar. Marinate for 15 minutes at room temperature.
3. Meanwhile, prepare the caramel: combine the sugar and 2 tablespoons water in a small light-colored saucepan over medium-low heat. Cook without stirring until the mixture turns a deep amber, 5 to 7 minutes; swirl the pan gently if needed.
4. Immediately remove the pan from the heat and carefully pour in the 1/3 cup warm water (it will spatter vigorously). Whisk in the fish sauce and tamarind until smooth, then set aside.
5. Heat the oil in a large skillet or wok over medium-high heat. Add the ginger and sear for 30 seconds until fragrant. Add the marinated shrimp in a single layer and sear about 90 seconds per side, just until pink on the outside.
6. Pour in the caramel sauce and coconut water, reduce the heat to medium-low, and simmer gently for 3 to 4 minutes, turning the shrimp once, until they are just cooked through and the sauce is glossy and lightly syrupy.
7. Stir in the scallions, then remove from the heat. Sprinkle with chopped cilantro and crispy fried shallots.
8. Serve the shrimp immediately over steamed jasmine rice, topped with the quick pickles and a generous handful of fresh herbs.

Cook’s Notes

• Use a light-colored saucepan for the caramel so you can accurately judge the color; it goes from amber to burnt in seconds.
• Always add the deglazing water off the heat to avoid a dangerous sugar spatter.
• Shrimp cook very quickly; pull them from the heat as soon as they turn opaque to keep them tender.
• Mash the lemongrass with the side of a knife before mincing to release more aromatic oils.
• A squeeze of fresh lime over the finished dish brightens the caramel and cuts through the richness.