Vietnamese Caramelized Shrimp with Black Pepper and Garlic
Homemade nuoc mau (Vietnamese caramel sauce) is tossed with fish sauce, plenty of black pepper, garlic and shallot, and left to cling to shrimp for 30 minutes. A quick sear turns the marinade into a sticky, glossy, savory-sweet glaze.
- Prep
- 16 min
- Cook
- 14 min
- Wait
- 35 min
- Total
- 1 hr 5 min
- Makes
- About 1½ lb (680 g) cooked shrimp, 4 servings
Steps
Before you start
- Make the caramel with care: molten sugar is extremely hot and the water added at the end will spatter. Have the measured hot water ready beside the stove and keep your face back.
- Use a light-colored small saucepan (not nonstick dark) so you can judge the caramel color.
- Do not marinate longer than 30 minutes; the fish sauce's salt will start to firm the shrimp and make them rubbery.
- Have a 12-inch (30 cm) skillet ready. The shrimp are cooked in two batches so they sear instead of steaming.
Dry the shrimp
- Peel and devein the shrimp if needed.
- Spread them on a double layer of paper towels and pat the tops dry with more towels.
- Transfer to a medium mixing bowl.
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Ready when: Shrimp feel tacky, not wet, when touched.
Tip: Dry shrimp take on the marinade and brown better in the pan.
Prep the aromatics
- Finely mince the garlic cloves and the shallot.
- Thinly slice the scallions and set them aside separately for finishing.
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Ready when: Garlic and shallot are in pieces about the size of grains of rice.
Caramelize the sugar
- Combine the sugar and 1 tablespoon (15 ml) cool water in the small saucepan.
- Set over medium heat and stir just once to wet the sugar.
- Do not stir again; swirl the pan gently as the sugar dissolves, boils and begins to color, about 4–5 minutes.
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Ready when: The syrup turns a deep amber-brown, like dark tea or maple syrup, with thin wisps of smoke and a slightly bitter-sweet smell.
Tip: Pull it off the heat the moment it reaches deep amber; it keeps darkening and burnt caramel turns the dish acrid.
Stop the caramel
- Remove the pan from the heat.
- Standing back and holding the handle, pour in 2 tablespoons (30 ml) hot water; it will bubble and spit hard.
- Return to low heat and stir for about 1 minute to dissolve any hardened bits.
- Let cool for 5 minutes.
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Ready when: A smooth, pourable, dark brown sauce, about 3 tablespoons, with no hard lumps.
Tip: If the sauce seizes into a lump, keep it on low heat and stir until it melts.
Mix the marinade
- Scrape the cooled caramel into a small bowl.
- Stir in the fish sauce, black pepper, minced garlic and minced shallot until evenly combined.
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Ready when: Marinade is glossy, dark and uniformly speckled with pepper.
Toss and marinate
- Pour the marinade over the shrimp and toss with a spatula until every shrimp is coated.
- Cover and refrigerate for 30 minutes, tossing once halfway through.
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Ready when: Shrimp are evenly dark brown and coated.
Tip: Set a timer; over 30 minutes the shrimp texture turns firm and tight.
Heat the skillet
- Set the 12-inch skillet over medium-high heat.
- Add the oil and heat for about 1–2 minutes.
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Ready when: The oil shimmers and flows thinly across the pan.
Sear in batches
- Lift half the shrimp from the marinade with a slotted spoon, leaving the garlic and shallot clinging, and arrange in a single layer without touching.
- Cook 2 minutes without moving, flip, and cook 1–2 minutes more.
- Transfer to a plate and repeat with the second batch.
- Return all shrimp to the pan, add any remaining marinade and cook, tossing, for 1 minute until syrupy.
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Ready when: Shrimp are opaque and pink at the edges, curled into a loose C, and register 145°F (63°C) in the thickest part; the sauce is thick and sticky.
Tip: Tight O-shaped shrimp are overcooked. Stop at a loose C. If garlic browns too fast, lower the heat to medium.
Finish and serve
- Scatter the sliced scallions over the hot shrimp, toss once, and serve right away while the glaze is glossy.
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Ready when: Scallions are bright green and just wilted.
Good to know
Tips
- Freshly cracked coarse pepper is the signature here; pre-ground pepper is much less aromatic.
- Stop the caramel at deep amber. Lighter tastes only sweet; darker tastes bitter.
- Cook shrimp in two batches so the pan stays hot and the glaze caramelizes rather than the shrimp steaming.
- Serve with steamed jasmine rice and cucumber slices to balance the rich, salty-sweet glaze.
Make ahead
"The caramel sauce can be made up to 1 week ahead and kept in a covered jar in the fridge; warm briefly to loosen before using. Peel and devein the shrimp up to 1 day ahead, but only add the marinade 30 minutes before cooking."
Storage & reheating
Room temperature: no more than 2 hours. Fridge: up to 2 days in an airtight container. Freezer: not recommended, since the shrimp turn rubbery. Reheat gently in a skillet over medium-low heat with a splash of water for 1–2 minutes until just warmed through.
Substitutions
- large shrimp (21–25 count) → bone-in, skin-on chicken thighs cut into pieces, or boneless pork shoulder slices. Marinate 1–4 hours instead and cook until chicken reaches 165°F (74°C) or pork 145°F (63°C); cooking times are much longer.
- medium shallot → ¼ small yellow onion, finely minced. Slightly sharper flavor, still works well.
- fish sauce → light soy sauce. Less funky and complex; use the same amount.
- granulated sugar → 2 tablespoons store-bought nuoc mau or Vietnamese caramel sauce. Skip steps 3 and 4 and skip the 3 tablespoons of water; dilute with 1 tablespoon water if very thick.