Caramel shrimps with herbed rice noodles
Indulge in a delightful fusion of flavors with our Caramel Shrimps with Herbed Rice Noodles recipe. Perfectly cooked rice noodles are paired with juicy caramelized shrimp, tossed in a rich blend of soy, fish sauce, and salsa. Enhanced with the aromatic notes of ginger, garlic, and shallots, and a kick from red hot chili peppers, this dish is rounded off with crisp cucumber for a refreshing crunch. Ready in just a few steps, this easy-to-follow recipe will be your new favorite for a quick, gourmet dinner.
- 11 May 2024
- Cook time 20 min
- Prep time 25 min
- 8 Servings
- 14 Ingredients
Caramel shrimps with herbed rice noodles is a delightful Asian-inspired dish that brings together the sweet and savory flavors of caramelized shrimp and the fresh, fragrant taste of herbed rice noodles. This recipe is perfect for anyone who loves a fusion of flavors and textures on their plate. Follow this guide to create a delicious meal that's sure to impress.
Ingredients:
Instructions:
- Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
- In a medium saucepan over medium heat, add the sugar and water. Stir occasionally until the sugar dissolves and starts to turn a light amber color. This should take about 5-7 minutes. Be careful not to let it burn.
- Once the caramel sauce reaches the desired color, add the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring constantly to combine.
- Add the shrimps to the saucepan. Stir to coat the shrimps evenly with the caramel sauce. Cook for about 5 minutes, or until the shrimps turn pink and are cooked through.
- Pour the soy sauce, fish sauce, and salsa sauce into the pan. Stir to combine, and let it cook for another 2-3 minutes until the sauce thickens slightly and coats the shrimps well.
- In a separate large pan or wok, heat the peanut oil over medium-high heat. Add the chopped shallots and red hot chili peppers. Sauté for about 2-3 minutes until they become fragrant.
- Add the cooked rice noodles to the pan with shallots and chili peppers. Pour over the sesame oil and toss to coat the noodles evenly.
- Next, add the cooked shrimps and caramel sauce to the noodles. Toss everything together until well combined and hot.
- Transfer the caramel shrimps and herbed rice noodles to serving plates. Garnish with the thinly sliced cucumber.
Tips:
- Make sure to soak the rice noodles in warm water for about 15 minutes before cooking to soften them up.
- Use fresh shrimp for the best flavor. If using frozen shrimp, ensure they are fully thawed and patted dry to avoid excess water during cooking.
- To achieve the perfect caramel sauce, keep an eye on the sugar as it melts and turns brown; stirring often will prevent it from burning.
- Adjust the spice level according to your preference by adding more or fewer red hot chili peppers.
- When cooking the noodles, avoid overcooking them as they can become mushy. A quick toss in the pan with the sauces should be enough.
- Add fresh herbs like cilantro, basil, or mint to the final dish to enhance the flavor and give it a refreshing touch.
- For an extra crunch, consider adding some chopped peanuts or sesame seeds on top of the finished dish.
Your Caramel shrimps with herbed rice noodles are now ready to be served. The combination of tender shrimp, flavorful caramel, and fresh rice noodles creates an extraordinary dish that’s both satisfying and unique. Garnish with fresh herbs and enjoy this delightful, aromatic meal with family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 1.38g | 4% |
| Sugar 15g | 15% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.04g | 3% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 100mg | 18% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 2.52mg | 16% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 1.28ug | 53% |
| Vitamin C 16mg | 18% |
| Vitamin E 2.30mg | 15% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 290mg | 9% |
| Selenium, Se 36ug | 67% |
| Sodium, Na 710mg | 47% |
| Zinc, Zn 1.43mg | 13% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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