Shrimp in Coconut Caramel Sauce: A Taste of Southern Vietnam

Some of my fondest childhood memories revolve around the bustling kitchen of my grandmother. The air was always thick with the sweet scent of caramelized sugar and the savory aroma of fish sauce, a telltale sign that a Vietnamese feast was in the making. While she had many signature dishes, one that stands out is a subtly sweet and savory shrimp dish, simmered in a luscious coconut caramel sauce. This Shrimp in Coconut Caramel Sauce recipe is a testament to those flavors, whisking me back to those joyful moments with every bite. It’s a dish that perfectly balances sweetness and umami, making it an irresistible comfort food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Dairy-Free

Ingredients

Shrimp

• 1 1/4 lbs extra-large shrimp, peeled and deveined
• 1 1/3 cups coconut water
• 1 1/2 tablespoons sugar, plus more as needed
• 1 1/2 teaspoons molasses, or 1 tablespoon Caramel Sauce (recipe follows)
• 1 1/2 tablespoons fish sauce, plus more as needed
• 2 tablespoons virgin coconut oil
• 1 large shallot, halved and sliced
• 3 large garlic cloves, sliced
• recently ground black pepper
• 1 green onion, green part only, thinly sliced

Caramel Sauce (makes about 1/2 cup)

• 2 tablespoons water, plus 1/4 cup
• 1/8 teaspoon unseasoned rice, apple (optional) or 1/8 teaspoon distilled white vinegar (optional)
• 1/2 cup unbleached cane sugar

Equipment Needed

• Medium bowl
• Skillet or sauteuse pan
• Small, heavy-bottomed saucepan with a light interior
• Heatproof spatula or metal spoon
• Small heatproof glass jar (for storing caramel sauce)

Instructions

1. Begin by preparing the shrimp. Pat the shrimp dry with paper towels to remove excess moisture, and set aside.

2. In a medium bowl, combine the coconut water, sugar, molasses (or caramel sauce), and fish sauce. Stir well to mix. Taste the mixture to ensure it’s pleasantly salty-sweet. Remember that it will cook down and intensify later, so adjust the flavor now by adding up to 1 1/2 teaspoons sugar or fish sauce, or a combination of both, until the balance suits your palate. Set aside.

3. In a skillet or sauteuse pan over medium heat, melt the coconut oil. The pan should be large enough to hold the shrimp in a single layer.

4. When the oil is barely shimmering, add the sliced shallot and garlic. Cook, stirring frequently, for 3 to 4 minutes, until the garlic is pale blond and fragrant. Be careful not to burn the garlic, as it will turn bitter.

5. Remove the skillet from the heat, and once the cooking action subsides (to prevent splattering), add the coconut water mixture you prepared earlier.

6. Return the skillet to high heat and bring the mixture to a boil. Cook, without stirring, for 10 to 14 minutes, until the sauce has reduced to between ⅓ and ½ cup, is slightly thickened, and has darkened in color. Monitor the sauce carefully to prevent it from burning. It should be a rich amber color.

7. Add the shrimp to the reduced sauce and continue cooking at a swift simmer, stirring frequently, for 3 to 5 minutes, until the shrimp curls up, turns pink, and is cooked through. The internal temperature of the shrimp should reach 145°F (63°C). Expect the shrimp’s natural juices to release, thin out, and flavor the sauce, adding to its complexity.

8. If the shrimp cooks too quickly and reaches doneness before the sauce has sufficiently reduced and thickened, remove the shrimp from the pan, let the sauce continue to cook down to the desired consistency, and then return the shrimp to the pan for the final minute of cooking to heat through.

9. Remove the skillet from the heat. Season generously with freshly ground black pepper and stir in the thinly sliced green part of the green onion.

10. Let the shrimp sit for 5 minutes to allow the flavors to settle and deepen.

11. Transfer the shrimp to a shallow bowl or plate and serve immediately.

Caramel Sauce Instructions

1. Fill the sink (or a large bowl or pot) with enough water to come halfway up the sides of a small, heavy-bottomed saucepan. This water bath will be used to stop the cooking of the caramel.

2. In the saucepan, combine the 2 tablespoons water, vinegar (if using, it helps prevent crystallization), and sugar. Set over medium heat and cook, stirring with a heatproof spatula or metal spoon.

3. When the sugar has nearly or fully dissolved, stop stirring. Let the sugar syrup bubble vigorously for 5 to 6 minutes, until it takes on the shade of light tea. Turn the heat to medium-low to stabilize the cooking. Turn on the exhaust to vent the inevitable smoke. (Don’t worry if sugar crystallizes on the pan wall. But if things get crusty in the bubbling sugar syrup, add another drop of vinegar to correct it.) For even cooking, you may occasionally lift and swirl the saucepan.

4. Cook the syrup for about 2 minutes longer, until it is the color of dark tea. The next 1 to 2 minutes are critical because the sugar will darken rapidly. Monitor the cooking closely and, to control the caramelization, frequently pick up the saucepan and slowly swirl the syrup.

5. When a dark reddish cast sets in—think the color of Pinot Noir—let the sugar cook a few seconds longer to a color between Cabernet and black coffee. Remove from the heat and immediately place the pan in the water to stop the cooking. Expect the pan bottom to sizzle upon contact.

6. Leaving the pan in the sink, carefully add the remaining ¼ cup water. The sugar will seize up, which is perfectly normal. When the dramatic bubbling reaction subsides, return the pan to medium-high heat, and cook briefly, stirring to loosen and dissolve the sugar.

7. Remove the pan from the heat and return it to the water in the sink for about 1 minute, stirring, to stop the cooking process completely and cool the caramel sauce to room temperature.

8. Use the sauce immediately, or transfer it to a small heatproof glass jar, let cool completely, and then cap and store in a cool, dark place indefinitely.

Expert Tips & Tricks

• Don’t overcrowd the pan: Cook the shrimp in batches if necessary to ensure they cook evenly and develop a nice color.
• Adjust the sweetness: Taste the sauce as it reduces and add a touch more sugar or fish sauce to balance the flavors to your preference.
• Use good quality fish sauce: The quality of your fish sauce will significantly impact the final flavor of the dish. Look for a brand with a clear, amber color and a pungent aroma.

Serving & Storage Suggestions

Serve the Shrimp in Coconut Caramel Sauce hot, accompanied by steamed rice and a simple side vegetable such as blanched green beans or stir-fried bok choy. The sauce is delicious spooned over the rice.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or coconut water if needed to loosen the sauce. I do not recommend freezing the dish, as the texture of the shrimp may become rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	292.7 kcal	N/A
Calories from Fat	74 g	25%
Total Fat	8.3 g	12%
Saturated Fat	6 g	30%
Cholesterol	178.5 mg	59%
Sodium	1334.9 mg	55%
Total Carbohydrate	35.1 g	11%
Dietary Fiber	0.1 g	0%
Sugars	31.4 g	125%
Protein	20 g	39%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped chili to the shallot and garlic for a spicy version.
• Vegetarian Option: Substitute the shrimp with firm tofu or mushrooms for a vegetarian version. Adjust the cooking time accordingly.
• Coconut Cream: For a richer sauce, substitute half of the coconut water with coconut cream.
• Lime Juice: A squeeze of fresh lime juice at the end adds brightness and balances the sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking to remove excess moisture.

Q: What type of fish sauce should I use?
A: Look for a high-quality fish sauce with a clear, amber color. Red Boat Fish Sauce is a popular choice.

Q: Can I make the caramel sauce ahead of time?
A: Yes, the caramel sauce can be made ahead of time and stored in an airtight container in the refrigerator for several weeks.

Q: How do I prevent the sugar from crystallizing when making the caramel sauce?
A: Adding a touch of vinegar or lemon juice helps prevent crystallization. Avoid stirring the sugar once it has dissolved.

Q: Can I use brown sugar instead of cane sugar for the caramel sauce?
A: While you can use brown sugar, cane sugar caramelizes more consistently and produces a cleaner flavor.

Final Thoughts

This Shrimp in Coconut Caramel Sauce is a delightful journey to the heart of Southern Vietnamese cuisine, where the delicate balance of sweet and savory creates an unforgettable culinary experience. With its simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels. I encourage you to try this dish and discover the magic of Vietnamese flavors. Share your creations and feedback, and perhaps pair it with a crisp Sauvignon Blanc to elevate the dining experience. Bon appétit!