Coconut Caramel Shrimp

When I first stumbled upon the recipe for Coconut Caramel Shrimp, I knew I had found something special. The combination of sweet and savory flavors reminded me of my travels to tropical locales where fresh seafood and bold flavors collide. Picture a sun-drenched patio, the breeze gently blowing as I savor each bite of succulent shrimp coated in an exquisite caramel sauce. This dish transports me to those warm, balmy evenings filled with laughter and good company. Serving Coconut Caramel Shrimp has become a cherished ritual in my home, where it never fails to impress friends and family alike. It’s not just a meal; it’s a moment of joy and connection.

Ingredient List for Coconut Caramel Shrimp

Every ingredient in Coconut Caramel Shrimp plays a pivotal role in bringing this dish to life. The combination of fresh, high-quality ingredients ensures a flavorful experience. From the rich sweetness of coconut to the savory depth of fish sauce, these components create a harmony that is both simple and exquisite.

• 1 1/4 pounds (570g) large or jumbo shrimp: Fresh shrimp is essential for this dish. Choose the largest you can find for a satisfying bite.
• 1 1/2 cups (375ml) coconut water: Adds a naturally sweet and refreshing flavor that complements the shrimp beautifully.
• 1 1/2 tablespoons sugar: A touch of sugar enhances the sweetness of the caramel and balances the savory notes.
• 1 tablespoon caramel: This gives the dish its signature flavor. You can also use light molasses or sorghum syrup for a different twist.
• 1 3/4 tablespoons fish sauce: Adds depth and umami, elevating the dish’s flavor profile.
• 2 tablespoons virgin coconut oil: This oil imparts a subtle coconut flavor and helps in cooking the shrimp perfectly.
• 1 large shallot: When cooked, shallots provide a mild onion flavor that enhances the dish.
• 3 large garlic cloves: Garlic adds aromatic richness and depth to the sauce.
• 2 scallions: The green parts provide a fresh garnish and a pop of color.
• Freshly-ground black pepper: A sprinkle of pepper adds a nice kick to the dish.

Directions for Coconut Caramel Shrimp

Cooking Coconut Caramel Shrimp is an adventure that invites you into the kitchen with excitement. The aroma of coconut and garlic fills the air, making it hard to resist sampling along the way. Let’s dive into the steps that make this dish a standout!

1. Begin by patting the shrimp gently with paper towels. This helps remove any excess moisture, ensuring they sear beautifully when cooked. Set them aside for now.
2. In a medium bowl, mix together the coconut water, sugar, caramel, and fish sauce. This mixture is essential for building flavor. Taste it as you go; it should strike a lovely balance between sweet and savory. Adjust as needed!
3. Heat the coconut oil in a large skillet over medium heat. Add the shallots and garlic, stirring frequently. Cook until they become translucent and fragrant, about three to four minutes. This step sets the foundation for your sauce.
4. Once the shallots and garlic are ready, pour the coconut mixture into the skillet. Increase the heat to medium-high until the coconut water begins to boil. Allow the mixture to reduce at a steady simmer for about ten to twelve minutes. It should thicken and reduce to roughly half a cup.
5. Add the shrimp to the skillet, stirring constantly. They will cook quickly, about three to five minutes, until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
6. If you notice the sauce thickening too quickly and the shrimp aren’t done, feel free to remove the shrimp with a slotted spoon. Let the sauce continue to reduce, and then return the shrimp to the skillet.
7. Once the shrimp are perfectly cooked, turn off the heat. Stir in the sliced scallions and a generous amount of black pepper. This adds freshness and a nice kick to the dish.
8. Allow the dish to sit for a minute, letting the shrimp soak up all those delicious flavors. If the sauce gets too thick, a splash of coconut water will bring it back to the perfect consistency.
9. Finally, serve the Coconut Caramel Shrimp immediately, perhaps over a bed of rice or alongside sautéed vegetables. The combination is simply divine!

Making Adjustments

Cooking is often about making adjustments and personalizing recipes to suit your taste. Here are some tips to help you with Coconut Caramel Shrimp:

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp.
• Freezing: If you want to prepare in advance, consider freezing the cooked shrimp without the sauce. Thaw and reheat when ready to serve.
• Pairing: This dish pairs wonderfully with jasmine rice or quinoa for a satisfying meal.
• Vegetable options: Feel free to add sautéed vegetables such as bell peppers or broccoli for an extra nutritional boost.
• Adjusting sweetness: Depending on your taste, you can increase or decrease the amount of sugar in the caramel sauce.

Serve This Coconut Caramel Shrimp With

When it comes to enjoying Coconut Caramel Shrimp, the possibilities are endless. Here are some fantastic options to consider:

• Steamed Jasmine Rice: The perfect base for soaking up that delicious caramel sauce. It adds a wonderful texture to the meal.
• Sautéed Seasonal Vegetables: Adding a colorful medley of seasonal veggies can elevate the dish both visually and nutritionally.
• Fresh Lime Wedges: A squeeze of lime over your shrimp can add a refreshing brightness that contrasts beautifully with the caramel.
• Crunchy Salad: A light salad with crisp greens can serve as a refreshing side, balancing the richness of the dish.
• Special Occasions: This dish is perfect for summer gatherings, casual dinners, or even festive celebrations, adding a touch of tropical flair.

FAQ

Conclusion

Coconut Caramel Shrimp is a delightful dish that perfectly balances sweet and savory flavors, making it an instant favorite for anyone who tries it. I encourage you to gather your ingredients and give it a try! You’ll not only enjoy the cooking process but also the delicious results that will have everyone asking for seconds.

Coconut Caramel Shrimp

Looking for a dish that combines sweet and savory? Try Coconut Caramel Shrimp—a delightful blend of fresh shrimp and rich caramel sauce. This easy weeknight dinner is sure to impress, making it a must-try for your next meal!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 pounds pounds large or jumbo shrimp peeled and deveined
• 1 1/2 cups cups coconut water
• 1 1/2 tablespoons tablespoons sugar
• 1 tablespoon tablespoons caramel or light molasses or sorghum syrup
• 1 3/4 tablespoons tablespoons fish sauce
• 2 tablespoons tablespoons virgin coconut oil
• 1 large shallot peeled and thinly sliced
• 3 large garlic cloves peeled and thinly sliced
• 2 scallions just the green parts, thinly sliced
• freshly-ground black pepper

Equipment

• Large Pot
• Skillet
• Saucepan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Peeler

Method

 

1. Pat the shrimp gently with paper towels to absorb any excess moisture. Set aside.
2. In a medium bowl, mix the coconut water, sugar, caramel, and fish sauce until well-combined. Taste it to ensure it has a nice balance of flavors.
3. Heat the coconut oil in a large skillet over medium heat. Cook the shallots and garlic until they're translucent, about 3 to 4 minutes.
4. Add the coconut water mixture to the skillet and bring it to a boil. Let it reduce at a steady simmer for about 10 to 12 minutes.
5. Add the shrimp and cook, stirring constantly, until they turn pink and opaque.
6. If the sauce thickens too quickly, remove the shrimp and let the sauce continue to reduce before adding them back.
7. Turn off the heat and stir in the scallions and a generous amount of black pepper.
8. Let it sit for a minute, then serve immediately.

Notes

• Serving: The coconut caramel shrimp can be served with cooked rice.
• Complete meal: Consider serving it alongside sautéed vegetables.
• Making caramel: For homemade caramel, cook water and sugar with vinegar until deep amber, then add water carefully.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.