Vietnamese Lemongrass Caramelized Shrimp

Ingredients

Protein

• 12–14 large shrimp, peeled and deveined (tails optional)

Aromatics

• 1 tablespoon lemongrass, finely minced

• 2 cloves garlic, minced

• 1 small shallot, thinly sliced

• 1 Thai chili, finely sliced (optional for heat)

Sauce & Seasoning

• 1 tablespoon fish sauce

• 1 tablespoon palm sugar (or light brown sugar)

• 1 teaspoon soy sauce

• ½ teaspoon rice vinegar or lime juice

• 2 tablespoons coconut water

Finishing

• 1 teaspoon neutral oil

• Fresh cilantro or Thai basil, chopped

• Lime wedges for serving

Instructions

1. Prepare the caramel base
   Place the Nutri-stahl 1 QT saucepan over medium heat. Add palm sugar and coconut water. Allow the mixture to simmer gently until it dissolves and turns a light amber color.

2. Build the aromatics
   Add oil, lemongrass, garlic, shallot, and chili. Stir continuously for 30–45 seconds until fragrant, being careful not to burn.

3. Add shrimp
   Place shrimp into the pan in a single layer. Sauté for 1–2 minutes per side until they begin to curl and lightly caramelize.

4. Season and glaze
   Add fish sauce, soy sauce, and rice vinegar. Reduce heat to medium-low and simmer for 2–3 minutes, allowing the sauce to thicken and coat the shrimp evenly.

5. Finish
   Remove from heat once the glaze becomes glossy and sticky. Garnish with fresh herbs and a squeeze of lime.