Vietnamese Shrimp in Coconut Caramel Sauce
We’re obsessed with this shrimp in coconut caramel sauce, a surprisingly addictive savory-sweet dish from southern Vietnam.
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Cooking tools:
- Pepper mill
- Saucepan
- Skillet
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Paper towel
Ingredients
- Caramel
- ½ cup cane sugar
- ⅛ teaspoon unseasoned rice, apple or distilled white vinegar
- Shrimp
- 1⅓ cups coconut water
- 1½ tablespoons sugar, plus more as needed
- 1 tablespoon Caramel Sauce
- 1½ tablespoons fish sauce, plus more as needed
- 2 tablespoons virgin coconut oil
- 1 large shallot, halved and sliced
- 3 large garlic cloves, sliced
- 1¼ pounds extra-large shrimp, peeled, deveined and patted dry
- Freshly ground black pepper
- 1 green onion, green part only, thinly sliced
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