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