Caramel Shrimp with Coconut Rice

Caramel Shrimp: Sweet shrimp tossed in a salty brown sugar and soy sauce, studded with green onions, and served over coconut-infused rice to sop up all that delicious juice!

Course Main Course

Cuisine Asian

Keyword caramel shrimp, brown sugar shrimp, soy shrimp, easy shrimp

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 653kcal

Author Nicole

Cost $20

Equipment

Large skillet
Medium saucepan

Ingredients

1 1/2 cups quick-cooking brown rice
14 oz lite coconut milk
2 1/4 cups low-sodium chicken stock
1/2 tsp kosher salt
1/2 cup + 1 tbsp packed brown sugar
1/4 cup sweetened coconut
1 tbsp canola, divided
2 lbs large shrimp
3 tbsp minced ginger
3 tbsp minced garlic cloves
1/2 cup soy sauce
2 tsp fish sauce
1 tsp apple cider or rice vinegar
3 green onions, sliced

Instructions

Rinse rice under colder water. Add rice, coconut milk, chicken stock, and salt to a medium saucepan. Bring to a boil and reduce to a simmer. Cover and cook on low until rice is fluffy, about 15 minutes. Add 1 tablespoon brown sugar, coconut, and 2 sliced green onions to the rice. Toss and season with salt and pepper.
Season shrimp on both sides with salt and pepper. Heat a large skillet to a medium-high heat. Add 2 teaspoons of oil. Add shrimp. Cook until bright pink and starting to curl. Remove from skillet. Set aside.
Turn the heat down to medium and add remaining 2 teaspoons oil. Add garlic and ginger. Sweat the aromatics until fragrant and they start to soften, about 2-3 minutes. Add in soy sauce, brown sugar, fish sauce, and vinegar. Whisk to combine. Bring to a boil and cook until thick and sticky, about 3-4 minutes. If needed, reduce the heat to a simmer. Keep warm until rice is finished cooking.
Once the rice finishes cooking, add shrimp and green onions to the sauce. Toss until coated. Serve the shrimp over rice. Spoon sauce on top. Garnish with green onion.

Nutrition