Diana’s Vietnamese Caramel Shrimp

By Shawn

Ingredients

• 1 to 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons oyster-flavored sauce
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon flour
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/4 cup water, or more as necessary
• 1 tablespoon sugar
• 1 small onion, chopped
• 1/2 to 1 red chile pepper, thinly sliced
• Freshly ground black pepper
• 2 teaspoons lime juice
• 4 to 5 sprigs cilantro, for garnish, optional

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

In a large bowl, combine the shrimp with the oyster-flavored sauce, salt, cayenne pepper and flour. Set aside to marinate for 5 to 10 minutes.

In a large skillet or wok over medium heat, heat the oil. Add the garlic and cook until golden brown, about 3 minutes.

Transfer the shrimp to the skillet or wok, discarding any marinade.

Cook the shrimp, stirring occasionally, until they begin to turn pink. Add the water and sugar and simmer for 3 minutes. Add the onion and cook, stirring constantly, for 2 minutes. Add the chili pepper and black pepper to taste. Squeeze the lime juice over the top of the shrimp and transfer the mixture to a platter.

Garnish with cilantro, if desired. Serve immediately.