Hot and Sweet Shrimp

By Florence Fabricant

Total Time
25 minutes
Rating
4(14)
Comments
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Featured in: FOOD; Shrimps in the Thai Style Help Hold the Line on Fat and Salt

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Ingredients

Yield:6 servings
  • 3tablespoons dark brown sugar
  • 4½tablespoons Thai fish sauce
  • 1teaspoon crushed black peppercorns
  • 3tablespoons minced fresh ginger
  • 1tablespoon minced garlic
  • 1½pounds large shrimp, peeled and deveined
  • 1teaspoon fresh lime juice
  • ¼cup finely slivered fresh basil
  • 4cups steamed basmati, jasmine or long-grain rice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

575 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 105 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 33 grams protein; 1203 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix sugar and fish sauce together, then stir in ½ cup water. Add the pepper, ginger and garlic. Place in a nonstick skillet and cook over high heat about five minutes, until the mixture starts to become syrupy.

  2. Step 2

    Add the shrimp and cook, stirring, until firm and pink. Cook a few minutes longer, turning the shrimp constantly, so it becomes coated with the sauce.

  3. Step 3

    Stir in the lime juice and basil and serve with steamed rice.

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Ratings

4 out of 5
14 user ratings
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Comments

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KD

Delish! Will definitely make it again! I added sriracha yo upthe heat. When I make it next I will use fresh thai peppers or pepper flakes.

Anne Cummings

This is one of those wonderful recipes that evolves over (a very short) time. I tasted the sauce and thought it was okay, but then I added the shrimp. The natural sweetness of the shrimp added more dimension and the squeeze of lime at the end really finished it off. I agree with the other commenter that it took the sauce a little longer to thicken than expected, but in that time, I stir fried big chunks of onion, pepper, and then mushrooms to add at the end for a complete meal.

Bunni

This was quick and delicious. The sauce did take a while to thicken but it was worth the wait. No left overs!

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