Caramel Shrimp

Asian Entrée
40 min.
4 Servings
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Looking for a sweet shrimp recipe with an Asian-style twist? Then this caramel Thai shrimp recipe with jasmine coconut rice is just what you’ve been after!


  • ¼ cup + 2 tsp. Giant Eagle granulated sugar, divided
  • ¼ cup Giant Eagle low-sodium soy sauce
  • 1 cup Thai Kitchen unsweetened coconut milk
  • 1½ cups Dynasty white jasmine rice
  • 1 tsp. kosher salt
  • ½ bunch cilantro, chopped
  • 3 cloves garlic
  • 2 oz. ginger
  • 1 bunch green onions
  • 2 limes
  • 2 tsp. Market District vegetable oil
  • ¼ tsp. McCormick crushed red pepper flakes
  • ¼ tsp. ground black pepper
  • 1 lb. Nature’s Basket peeled and deveined raw shrimp
  • 2 cups Green Giant snow peas


  Prep Time: 10 min. • Cook Time: 30 min.

In a small pot, combine ¼ cup sugar with ¼ cup water and cook over high heat. As it reduces and thickens, reduce heat to medium and cook until it turns a dark caramel color like strong iced tea. Once the sugar has caramelized, carefully add another ¼ cup water; it will sputter and splatter, so be careful! Continue to cook down until the caramel has dissolved and it thickens again. in ¼ cup soy sauce and bring back to boil. Remove from heat and set aside.

In a medium saucepan, combine 2 cups water, coconut milk, rice, salt and 2 tsp. sugar. Cover and bring to a boil over high heat. Once boiling, reduce heat to low and continue to cook for 15 minutes or until all the liquid is absorbed. Remove from heat and stir in half the cilantro.

Peel and chop the garlic. Peel and mince the ginger. Thinly slice the green onions, keeping the white and green parts separate. Cut the limes into wedges.

Heat a large sauté pan over medium-high heat and add vegetable oil. Once heated, add the ginger, garlic, scallion whites, chili flakes and pepper. Sauté for 1 minute or until soft and fragrant, but not brown. Add the shrimp and snow peas and continue to cook over high heat. Once half cooked, about 2-3 minutes, add the caramel sauce and stir to coat everything. Continue cooking until shrimp are opaque and cooked through to an internal temperature of 145°F; then remove from heat. If necessary, remove the shrimp and snow peas and return the sauce to the heat to reduce until thickened.

Serve the shrimp with the rice and lime wedges. Garnish with the remaining cilantro and sliced green onions.

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