Shrimp in coconut caramel sauce from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 107) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on May 11, 2026

    Delicious and perfect for night when you don’t have much in the way of ingredients.

  • Happykikkers on October 10, 2024

    Tasty. I made the caramel sauce earlier so this came together quickly once I started cooking.

  • tarae1204 on January 02, 2024

    We found this really richly flavorful and delicious. For me, it worked to take the full time suggested by the recipe author. If she says take 3-5 minutes, take the full 5. If she says takes 10-14 minutes, go the full 14.

  • Frenchfoodie on February 26, 2023

    Nice additional dish for accompanying a more assertive hoisin chicken. Everybody liked it.

  • Astrid5555 on December 29, 2021

    Finally made this recipe and it did not disappoint. Did not bother with the caramel sauce but used maple syrup instead. Delicious!

  • lholtzman on September 15, 2020

    Absolutely delicious. I slightly overcooked the shrimp, but still good. Serve over rice to sop up the sauce.

  • stockholm28 on May 09, 2020

    I liked this and if you have made the caramel sauce in advance, the most time consuming part is peeling the shrimp. This was better the day made than as leftovers. I felt it needed a little kick (maybe more red pepper flakes or ginger or extra black pepper).

  • Lepa on November 18, 2019

    We liked this. A large amount of black pepper (as recommended in the recipe) made it even better. Next time I will take better care to avoid overcooking the shrimp.

  • imaluckyducky on November 15, 2019

    Enthusiastic 5 stars. This recipe really benefits from making the caramel sauce in the book - molasses will be far too sweet for the dish. Start low with the fish sauce and add until it tastes full of umami without being overly fishy or salty. Longest part of the whole recipe was peeling and de-veining the shrimp. 4yo approved with rice and bites of the charred Brussels sprouts from this book all together in one bite.

  • cdglamontagne on November 11, 2019

    Really tasty shrimp recipe! I added a few jalapeno slices to the sauce as it was cooking down. Will be a repeat.

  • IvyManning on October 31, 2019

    Too sweet for me.

  • hirsheys on October 17, 2019

    I found the dish tasty, but not nearly coconut-y enough given its name. My issue was with the coconut oil - I don't keep any in my house, and naively thought that it could be replaced easily with a neutral oil. And refined oil *can*, without any difference. But in this case, Nyugen calls for virgin (unrefined) oil, which actually is very coconut-y, apparently. Since the coconut water is pretty flavorless (as saragema mentions), it doesn't add much in terms of taste. Anyway, I made the caramel as described in the book. The rest of this dish was very simple, other than peeling the shrimp. My only other change was using very thinly sliced yellow onion instead of the shallot (mine had gone bad). I am contemplating stirring in a small spoonful of coconut cream to the leftovers to get some of the coconut flavor I'm craving, but honestly, it's a pretty good dish even without it.

  • mzgourmand on July 28, 2019

    This dish is fantastic! And easy! I did make it witrh the homemade caramel sauce as recommended, but subbed butter & coconut cream (from top of coconut milk) in lieu of coconut oil b/c I didn't have any. The dish was incredibly flavorful - my spouse went back for thirds! I served it with rice and her soy glazed zucchini, which was also a really excellent easy dish.

  • southerncooker on March 23, 2019

    I served the shrimp and Brussels sprouts from page 170 over brown rice. Mixed all together it was enjoyable, but the shrimp by itself was a little too sweet and salty for me. I didn't add any extra salt to the shrimp so was probably from the fish sauce. I didn't make the caramel sauce but used the option of adding molasses instead. Hubby didn't care for either the shrimp or the B sprouts. Daughter said she liked everything mixed together with a big bite of rice included.

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