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Vietnamese Caramelized Shrimp and Pork - Tom Rim Thit
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Vietnamese Caramelized Shrimp and Pork | Tom Rim Thit

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Searching for a quick weeknight dinner bursting with flavor? Look no further than this caramelized shrimp and pork—it's ready in less than 30 minutes and guaranteed to satisfy your taste buds!

Ingredients 

Marinade:

  • 1 lb shrimp, peeled or shrimp with head and shell on
  • 1 lb pork tenderloin, cut into one inch pieces
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp fish sauce
  • 1 tsp sugar
  • 1 Tbsp mushroom powder
  • 2 green onion stalks, chopped, separating white and green

Caramel sauce:

  • ⅓ cup avocado oil, or any neutral oil
  • ⅓ cup sugar

Ingredients:

  • 4 garlic cloves, chopped
  • 1 large shallot, chopped
  • 1 ½ cup coconut water

Instructions

  • Season pork and shrimp with salt, pepper, fish sauce, sugar and mushroom powder.
  • Add white part of chopped green onions and set aside for 15 mins.
  • Separate the pork and shrimp once done marinating.
  • In a frying pan on medium high heat, make a caramel sauce by adding oil to the pan with 1/3 cup sugar. Stir occasionally until it turns a caramel color, around 2-3 minutes.
  • Once it turns a caramel color, add shallots and garlic and stir fry for a couple of minutes.
  • Then add the marinated pork, and mix it into the sauce to coat it evenly.
  • Let it sit untouched for 3 minutes, then turn the meat over and let it cook untouched for another 3 minutes.
  • Add marinated shrimp along with any marinade juice and mix it in.
  • Depending on the pan/pot you are using will be dependent on how much coconut water to use. If it's a big surface area like a large skillet then use 1 1/2 cup coconut water otherwise if using a pot that has a smaller surface area then use 1 cup coconut water. Pour coconut water into the pan.
  • Deglaze the pan with the coconut water and bring it to a boil. Cook for 5 more minutes, stirring halfway.
  • Top with chopped green part of green onion and serve over a bed of white rice or steamed vegetables or both!

Nutrition

Serving: 1portion | Calories: 364kcal | Carbohydrates: 19g | Protein: 39g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 1264mg | Potassium: 839mg | Fiber: 2g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg

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