Description
Traditionally, in Vietnam, this dish is made with sugar, but I decided to give it a twist by using honey instead. Doesn’t “Honey Caramel” sound so much better? 🍯🧡 The sweetness of the honey perfectly balances with the umami-rich fish sauce, creating a sauce that’s perfect for mixing into steaming hot rice or tossing with garlic noodles.
Ingredients
Units
Scale
- 2 tbsp honey
- 1/4 cup coconut water
- 1 tbsp fish sauce
- 1 tbsp cooking oil (I used avocado oil)
- 3 cloves garlic, chopped
- 2 green onions, white part chopped & green part cut into 2” pieces, divided
- 1 lb shrimp (shell-on or peeled), I used U15
- 1/4 tsp black pepper
- 1 Thai chili, chopped (optional)
Instructions
- Caramelize the Honey:
In a small saucepan, heat the honey over medium-high heat. Allow it to boil until it turns a rich amber color, about 5 minutes. Carefully add the coconut water and fish sauce, stirring well. Reduce the heat to medium to medium-low and let the mixture simmer for 3 to 4 minutes. Remove from heat and set aside. - Cook the Aromatics:
In a skillet over medium heat, add the cooking oil, chopped garlic, and the white parts of the green onions. Stir-fry until fragrant, about 1 minute. - Add the Shrimp:
Increase the heat to medium-high and add the shrimp. Stir-fry the shrimp in the aromatic oil for about 1 minute, then pour in the prepared honey caramel sauce. - Finish Cooking:
Cook the shrimp, coating them evenly with the sauce, until fully cooked. Stir frequently. Cooking time may vary depending on the size of the shrimp and whether they are shell-on or peeled. I used U15 shell-on shrimp, it took about 4 minutes. - Garnish and Serve:
Remove from heat, then stir in the black pepper, Thai chili, and the green parts of the green onions. Serve with warm cooked rice or garlic noodles. Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
