Vietnamese Caramel Shrimp with Pineapple Basil Salsa

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

This Vietnamese Caramel Shrimp is sweet, salty and super delicious. It comes together quickly and the Pineapple Basil Salsa is a fresh, vibrant garnish!

subheading: For the caramel sauce:

note:

2 cups coconut water

⅓ cup dark brown sugar

2 tablespoons fish sauce

2 tablespoon soy sauce

1 teaspoon chili garlic sauce or sambal oelek

note:

subheading: For the rub/ spice mixture:

note:

1 teaspoon garlic salt

1 teaspoon onion powder

1 teaspoon sweet paprika

1 teaspoon sugar

note:

subheading: For the shrimp:

note:

2 tablespoons coconut oil

1 tablespoon butter

6 medium cloves garlic, finely minced

1 tablespoon fresh ginger

1 ½ pounds large shrimp, peeled and deveined

note:

subheading: For the pineapple salsa:

note:

2 tablespoons fresh lime juice, more to taste

1 teaspoon honey

1 ¾ cups diced fresh pineapple

2 mini cucumber, ¼-inch dice (about 1 ¼ cups)

½ medium red onion, finely diced

2 medium jalapenos, seeds and ribs removed, finely diced

2 tablespoons chopped fresh basil leaves

note:

subheading: For serving:

note:

fresh basil leaves

lime wedges

jasmine or basmati rice

roasted, salted cashews or peanuts, optional

Note: Ingredients may have been altered from the original.

Directions at thecafesucrefarine.com

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