Vietnamese Caramel-Glazed Shrimp with Crispy Shallots and Lime

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on
• 1 small shallot, very thinly sliced
• 1/2 cup neutral oil, plus more as needed
• 1/3 cup granulated sugar
• 2 tbsp water
• 3 tbsp gluten-free fish sauce
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3 scallions, white and green parts separated, thinly sliced
• 1/2 tsp black pepper, freshly cracked
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• 1 red chile, thinly sliced (optional, for garnish)
• Steamed jasmine rice, for serving

Steps

1. 1

   Start the crispy shallots first because they hold well while you finish the dish. In a small skillet, heat about 1/4 inch of neutral oil over medium heat and add the sliced shallot. Fry, stirring occasionally, until deep golden, roughly 5 to 6 minutes. Lift them onto a paper-towel-lined plate. They will crisp further as they cool.

2. 2

   Pat the shrimp completely dry with paper towels. Excess moisture is the difference between a glaze and a steam bath. Season with the black pepper and set aside within reach of the stove because the next part moves fast.

3. 3

   In a wide skillet or saucepan, combine the sugar and water over medium heat. Do not stir. Swirl the pan occasionally as the sugar melts and deepens from clear to a rich amber. Remove the pan from the heat before the caramel smokes.

4. 4

   Stand back from the pan and carefully add the gluten-free fish sauce down the side. The caramel will bubble hard and may seize into a sticky clump. Return the pan to low heat and stir patiently until it relaxes into a glossy dark sauce, about 1 minute.

5. 5

   Stir in the garlic, ginger, and white parts of the scallions, and let them turn fragrant for about 30 seconds. Add the shrimp in a single layer and toss to coat. The sauce should cling and reduce around them as they cook.

6. 6

   Cook until the shrimp are opaque, glossy, fully coated, and reach 145°F in the thickest part, about 3 to 4 minutes. Pull the pan off the heat. Spoon over steamed rice and finish with the green scallion tops, crispy shallots, cilantro, sliced chile, and lime wedges for squeezing tableside.