Vietnamese Caramelized Shrimp

Instructions

1. Prepare the shrimp
   Rinse the shrimp under cold water, pat dry with paper towels, and set aside. Ensure the shrimp are completely dry to prevent splattering when cooking.
2. Make the caramel base
   In a large skillet or wok over medium heat, add the sugar and cook without stirring until it begins to melt. Once it starts melting, gently swirl the pan to help it melt evenly. Continue cooking until the sugar turns a deep amber color, about 3-4 minutes. Be careful not to burn it.
3. Add liquids to the caramel
   Carefully add the water to the caramel (it will splatter, so stand back). Stir quickly to incorporate, then add the fish sauce and lime juice. Stir until the sauce is smooth and slightly thickened, about 1 minute.
4. Cook the aromatics
   Push the caramel sauce to one side of the pan. Add the oil to the empty side and immediately add the garlic and shallots. Sauté for 30 seconds until fragrant, then mix everything together.
5. Cook the shrimp
   Add the shrimp to the pan in a single layer and cook for about 2 minutes per side until they turn pink and start to curl. Spoon the sauce over the shrimp as they cook to coat them evenly.
6. Finish the dish
   Sprinkle black pepper over the shrimp and stir to combine. Continue cooking until the sauce has reduced and is thick enough to coat the shrimp with a glossy glaze, about 2-3 more minutes. The sauce should be sticky but not dry.
7. Garnish and serve
   Remove from heat and transfer to a serving dish. Garnish with sliced green onions, fresh cilantro leaves, and sliced red chili if using. Serve immediately with steamed white rice.