Editorial sample recipeVietnamesebeginnerDairy-FreeGluten-Free

Vietnamese Caramelized Lemongrass Shrimp

Name: Vietnamese Caramelized Lemongrass Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g large raw shrimp (peeled and deveined), tail-on preferred; 2 stalks fresh lemongrass, tender inner white portion only, finely minced; 4 cloves garlic, minced; 2 tbsp halal fish sauce; 1.5 tbsp coconut sugar, or palm sugar; 2 tbsp neutral vegetable oil; 3 stalks scallions, chopped into 1-inch pieces

Succulent shrimp tossed in a garlic-scallion oil base and finished with a sticky, savory-sweet fish sauce glaze infused with finely minced lemongrass.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Vietnamese Caramelized Lemongrass Shrimp

AI illustration

Technique to learn

Caramel Glaze Reduction (Rim)

Reducing a sweet and salty sauce rapidly in hot oil and aromatics to create a thick, sticky glaze that encapsulates seafood or meats.

Instructions

Step 1: Whisk the halal fish sauce, coconut sugar, and 1 tablespoon of warm water in a small bowl until the sugar dissolves completely.
Step 2: Heat the vegetable oil in a wide skillet or wok over medium-high heat until glistening.

Step 3: Add the minced lemongrass and garlic to the pan, sautéing for 1 minute until fragrant and light golden brown.

Step 4: Increase heat to high, add the shrimp in a single layer, and cook for 1 to 2 minutes until turning pink on the bottom.

Step 5: Flip the shrimp, pour in the prepared sweet-savory fish sauce glaze, and toss continuously for 2 minutes until the liquid reduces to a sticky coating.

Step 6: Stir in the scallions, cook for 30 seconds until slightly softened, and remove from heat to serve immediately over warm rice.

Cooking tips

Mince the lemongrass as finely as possible so it integrates smoothly into the syrup without feeling woody.
Keep the heat high during glaze reduction so the sugar caramelizes fast without overcooking the shrimp.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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