Spicy Caramelized Lemongrass Shrimp

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Whole shrimp caramelized in a spicy-sweet glaze of fish sauce, palm sugar, lemongrass, and garlic, perfect for a vibrant appetizer or main. This Vietnamese recipe, ready in about 35 minutes, pairs large whole shrimp, palm sugar, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large whole shrimp
• 2 tbsp palm sugar
• 3 tbsp fish sauce
• 2 stalks, finely minced fresh lemongrass
• 4, minced garlic cloves
• 2, thinly sliced shallots
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1/2 tsp red chili flakes

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Instructions

1. Step 1: In a bowl, combine 1 lb peeled and deveined large shrimp with 3 tbsp fish sauce, 2 tbsp palm sugar, 2 finely minced lemongrass stalks, 4 minced garlic cloves, 2 thinly sliced shallots, 1/2 tsp black pepper, and 1/2 tsp red chili flakes. Marinate for 20 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the shrimp mixture and sauté for 5-6 minutes, stirring often, until shrimp turn pink and the sauce thickens to a glossy caramel coating.
3. Step 3: Remove from heat and transfer shrimp to a serving plate, spooning extra sauce over the top. Serve immediately with steamed rice or crusty bread to soak up the sauce.