10 Sweet Vietnamese Shrimp Recipes for Clean Seafood Dishes That Feel Refreshing

If you’re a fan of Vietnamese flavors and love shrimp, you’re in for a treat with these 10 sweet Vietnamese shrimp recipes. Each dish brings a refreshing twist, perfectly blending sweet and savory notes. From tangy salads to aromatic skewers, these recipes are both nutritious and satisfying. Picture fresh ingredients mixing with succulent shrimp for a delicious meal. Let’s discover these delightful seafood creations together.

Vietnamese Sweet and Sour Shrimp Salad

Vietnamese Sweet and Sour Shrimp Salad is a delightful dish that brings together the vibrant flavors of Vietnam in a revitalizing and tantalizing way. This salad combines succulent shrimp with a medley of fresh vegetables and fruits, all tossed in a tangy, sweet, and savory dressing. The key to this dish is balancing the flavors; the sweetness from the palm sugar, the tanginess from the lime juice, and the umami from the fish sauce come together to create a taste that’s both unique and irresistible.

Perfect for a light lunch or as a starter for a Vietnamese-inspired meal, this salad is both healthy and satisfying. The crispness of the vegetables and the juiciness of the shrimp make it a texturally pleasing dish. Not only is it visually appealing with its vibrant colors, but it’s also packed with nutrients, making it an excellent choice for those looking to enjoy a wholesome meal without compromising on flavor.

Ingredients (Serves 4-6):

• 1 lb (about 450g) large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium-sized cucumber, thinly sliced
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, roughly chopped
• 1/2 cup fresh pineapple chunks
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar (or brown sugar)
• 1 clove garlic, minced
• 1 red chili, thinly sliced (optional)

Cooking Instructions:

1. Prepare the Shrimp: In a mixing bowl, toss the peeled and deveined shrimp with vegetable oil, salt, and black pepper. Preheat a non-stick skillet over medium heat and add the shrimp. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool.
2. Prepare the Dressing: In a small bowl, mix together the lime juice, fish sauce, palm sugar, minced garlic, and sliced red chili (if using). Stir until the sugar is completely dissolved and the ingredients are well combined. Adjust the seasoning to taste, if necessary.
3. Assemble the Salad: In a large salad bowl, combine the sliced cucumber, shredded cabbage, shredded carrots, sliced bell pepper, mint leaves, cilantro leaves, and pineapple chunks. Add the cooked shrimp.
4. Dress the Salad: Pour the prepared dressing over the salad and gently toss all the ingredients until they’re well coated with the dressing.
5. Garnish and Serve: Sprinkle the chopped roasted peanuts over the salad. Serve immediately, either as a main course or as a rejuvenating side dish.

Extra Tips:

When making Vietnamese Sweet and Sour Shrimp Salad, verify the shrimp aren’t overcooked, as they can become tough and chewy. Fresh herbs like mint and cilantro are essential for the authentic flavor, so try to use them generously.

If you prefer a spicier kick, feel free to add more chili or even some chili paste to the dressing. For a more filling meal, consider serving this salad with steamed jasmine rice or rice noodles.

Finally, always taste the dressing before dressing the salad to confirm it has the right balance of sweet, sour, and salty flavors.

Caramelized Shrimp With Coconut Sauce

Caramelized Shrimp With Coconut Sauce is a delightful Vietnamese dish that perfectly balances savory and sweet flavors with a touch of spice. This dish is loved for its rich caramelization that coats the shrimp, providing a deep flavor profile that pairs beautifully with the creamy coconut sauce. A staple in Vietnamese cuisine, this dish is perfect for a family dinner or a special occasion where you want to impress with your culinary skills.

The key to mastering Caramelized Shrimp With Coconut Sauce lies in the careful preparation and cooking of the shrimp. Making sure that the shrimp is cooked to perfection while maintaining its delicate texture is essential. The caramelization process involves cooking sugar until it reaches a deep amber color, which imparts a robust flavor to the shrimp. The coconut sauce, made with creamy coconut milk, provides a luscious base that complements the caramelized notes. This recipe serves 4-6 people.

Ingredients:

• 1.5 lbs large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1/4 cup granulated sugar
• 3 cloves garlic, minced
• 2 shallots, finely chopped
• 1 teaspoon fresh ginger, grated
• 1/2 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1 red chili, sliced (optional)
• 2 green onions, chopped
• Fresh cilantro leaves for garnish
• Steamed jasmine rice, for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
2. Make the Caramel Sauce: In a large pan, heat the vegetable oil over medium heat. Add the sugar and stir continuously until it melts and turns into a deep amber color. Be careful not to burn the sugar.
3. Cook the Aromatics: Quickly add the minced garlic, shallots, and ginger to the caramelized sugar. Stir for about 1 minute until fragrant.
4. Add the Shrimp: Increase the heat to medium-high, and add the shrimp to the pan. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are well-coated with the caramel mixture.
5. Add the Coconut Sauce: Pour in the coconut milk, fish sauce, and soy sauce. Stir everything together to combine well. Let the sauce simmer gently for another 3-5 minutes, allowing it to thicken slightly.
6. Season and Garnish: Add black pepper and red chili slices, if using, to the pan. Stir to incorporate. Sprinkle the green onions over the shrimp and remove the pan from the heat.
7. Serve: Transfer the shrimp and sauce to a serving dish, garnishing with fresh cilantro leaves. Serve immediately with steamed jasmine rice.

Extra Tips:

When making the caramel sauce, make sure that you monitor the sugar closely, as it can quickly go from perfectly caramelized to burnt. If the sugar starts to crystallize, add a bit of water to help dissolve it.

Additionally, if you prefer a spicier dish, you can add more chili or even a dash of chili sauce to the coconut sauce. Remember to taste and adjust the seasoning according to your preference, especially if you like a bit more saltiness or sweetness.

Grilled Lemongrass Shrimp Skewers

Grilled Lemongrass Shrimp Skewers are a delightful Vietnamese dish that perfectly combines the citrusy aroma of lemongrass with the rich flavors of shrimp. This dish is a great choice for a summer barbecue or a cozy dinner with family and friends. The key to achieving the best flavor is marinating the shrimp with a blend of lemongrass, garlic, and other aromatic ingredients, which infuses the seafood with a fresh, zesty taste.

With just a little preparation, you can create a dish that’s both simple and sophisticated, offering a taste of Vietnam in every bite. This recipe is designed to serve 4-6 people, making it an excellent option for entertaining guests or enjoying a family meal. The skewers aren’t only delicious but also visually appealing, with vibrant colors and a mouthwatering aroma that will entice your senses.

Whether you serve them as an appetizer or a main course, Grilled Lemongrass Shrimp Skewers are sure to be a hit at any gathering.

Ingredients (Serves 4-6):

• 2 pounds large shrimp, peeled and deveined
• 4 tablespoons minced lemongrass
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• 1 teaspoon chili paste (optional for spice)
• 1 teaspoon ground black pepper
• 1 lime, juiced
• Fresh cilantro, for garnish
• Wooden or metal skewers

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, vegetable oil, honey, chili paste (if using), black pepper, and lime juice. Mix well to create a fragrant marinade.
2. Marinate the Shrimp: Add the shrimp to the bowl with the marinade, making certain each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for up to 2 hours.
3. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Skewer the Shrimp: Thread the marinated shrimp onto the skewers, leaving a bit of space between each piece to make certain even cooking.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 2-3 minutes on each side, or until the shrimp are opaque and slightly charred.
6. Serve and Garnish: Remove the skewers from the grill and transfer them to a serving platter. Garnish with fresh cilantro for a burst of color and added freshness.

Extra Tips:

For the best results, use fresh shrimp if possible, as it tends to have a firmer texture and better flavor than frozen shrimp. Adjust the level of chili paste according to your preference for spice; you can omit it entirely for a milder dish.

If you don’t have access to a grill, these skewers can also be cooked under a broiler or on a grill pan on the stovetop. Serve with a side of steamed jasmine rice or a fresh salad for a complete meal.

Sweet Tamarind Shrimp Stir-Fry

Sweet Tamarind Shrimp Stir-Fry is a delightful Vietnamese dish that combines the succulent flavors of shrimp with the tangy sweetness of tamarind. This dish offers a perfect balance of sweet, sour, and savory notes, making it a favorite among seafood lovers.

The tamarind paste not only adds a unique flavor but also tenderizes the shrimp, ensuring a juicy and flavorful bite. Combined with fresh vegetables and aromatic herbs, this stir-fry is a quick and easy meal that’s both nutritious and satisfying.

To achieve the best results, it’s important to use fresh shrimp and high-quality tamarind paste. This dish is best served over a bed of steamed jasmine rice or rice noodles, allowing you to soak up every bit of the delicious sauce. Whether you’re cooking for a family dinner or a special occasion, Sweet Tamarind Shrimp Stir-Fry is sure to impress with its vibrant colors and tantalizing taste.

The following recipe serves 4-6 people and can easily be adjusted to suit your taste preferences.

Ingredients:

• 1 1/2 pounds of large shrimp, peeled and deveined
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 cup sugar snap peas
• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Shrimp: Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. Set aside.

2. Make the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, soy sauce, and brown sugar until well combined. Adjust the seasoning with salt and pepper to taste.

3. Cook the Vegetables: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.

Add the sliced onion, red bell pepper, and sugar snap peas. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp. Remove from the skillet and set aside.

4. Cook the Shrimp: In the same skillet, add the remaining tablespoon of vegetable oil. Add the shrimp in a single layer and cook for 2-3 minutes on each side, or until they turn pink and opaque.

5. Combine and Serve: Return the vegetables to the skillet with the shrimp. Pour the tamarind sauce over the shrimp and vegetables, stirring well to coat everything evenly.

Cook for another 2 minutes, allowing the flavors to meld together. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side.

Extra Tips:

For the best flavor, allow the shrimp to marinate in the tamarind sauce for about 15 minutes before cooking. If you prefer a spicier dish, consider adding sliced chili peppers or a pinch of red pepper flakes to the stir-fry.

Additionally, make sure to not overcook the shrimp as they can become tough and rubbery; they should be cooked just until they turn pink and opaque. This dish can also be complemented with additional vegetables such as sliced carrots or broccoli for added nutrition and texture.

Shrimp and Mango Summer Rolls

Shrimp and Mango Summer Rolls are a revitalizing and vibrant dish that captures the essence of Vietnamese cuisine. These rolls are perfect for a light meal or appetizer, combining sweet and savory flavors with a satisfying crunch.

With fresh shrimp, ripe mango, and crisp vegetables wrapped in delicate rice paper, these rolls are as pleasing to the eye as they’re to the palate. They’re typically served with a tangy dipping sauce that complements the natural sweetness of the mango and the umami flavor of the shrimp.

Preparing Shrimp and Mango Summer Rolls is a fun, hands-on experience that allows you to enjoy a taste of Vietnam in your own kitchen. The ingredients are simple, yet when combined, they create an explosion of flavors and textures.

Whether you’re hosting a dinner party or looking for a quick and delicious lunch, these summer rolls are sure to impress. Follow the recipe below to make a serving size suitable for 4-6 people.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 rice paper wrappers
• 1 ripe mango, peeled and thinly sliced
• 1 cup shredded lettuce
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup grated carrots
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/4 cup crushed peanuts (optional)

Instructions:

1. Cook the Shrimp: Bring a pot of water to a boil, add the shrimp, and cook for 2-3 minutes until they turn pink and opaque. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain and pat dry with a paper towel. Slice each shrimp in half lengthwise.
2. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, fish sauce, lime juice, and sugar until the sugar dissolves completely. Set aside for serving.
3. Set Up Rolling Station: Fill a large shallow dish with warm water and place it next to your work surface. Arrange the prepared shrimp, mango slices, lettuce, mint, cilantro, and grated carrots nearby for easy assembly.
4. Soften the Rice Paper: Submerge one rice paper wrapper in the warm water for about 10-15 seconds, or until it becomes pliable. Remove and place on a clean, damp kitchen towel.
5. Assemble the Rolls: On the bottom third of the rice paper, place a few slices of mango, a small handful of lettuce, mint, cilantro, and carrots. Top with 3-4 shrimp halves. Fold the bottom of the rice paper over the filling, tuck in the sides, and roll tightly to form a log. Repeat with remaining ingredients.
6. Serve: Arrange the summer rolls on a platter, sprinkle with crushed peanuts if using, and serve with the prepared dipping sauce.

Extra Tips:

For the best results, confirm that all your ingredients are prepped and ready to go before you begin assembling the rolls. This will make the process smoother and more efficient.

Keep your work surface slightly damp to prevent the rice paper from sticking, and be gentle when handling the wrappers as they’re delicate. Feel free to customize the rolls by adding other fresh vegetables or herbs to suit your taste.

Additionally, these rolls can be made a few hours in advance; simply cover them with a damp cloth and refrigerate until ready to serve.

Vietnamese Shrimp and Pineapple Curry

Vietnamese Shrimp and Pineapple Curry is a delightful fusion of flavors that combines the sweetness of ripe pineapple with the savory taste of shrimp, all enveloped in a fragrant and spicy curry sauce. This dish is a perfect representation of the balance and harmony found in Vietnamese cuisine, where sweetness, spice, and umami come together to create a taste sensation.

The curry isn’t only delicious but also visually appealing, with its vibrant colors and enticing aroma, making it a great choice for both family dinners and special occasions.

This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family meal. The use of fresh ingredients is key to achieving the authentic taste of Vietnamese Shrimp and Pineapple Curry. The dish is relatively easy to prepare, requiring only a few basic techniques and allowing you to bring the rich flavors of Vietnam into your home kitchen.

Whether you’re a novice or an experienced cook, this recipe provides a straightforward approach to creating a meal that’s sure to impress.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 cups of fresh pineapple, cut into chunks
• 1 can (14 oz) coconut milk
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 teaspoon fish sauce
• 1 tablespoon sugar
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and deveining the shrimp. Cut the pineapple into bite-sized chunks and set aside. Chop the onion and mince the garlic. Slice the red and green bell peppers.
2. Cook the Aromatics: Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
3. Add the Curry Base: Stir in the red curry paste and cook for an additional minute, allowing the flavors to meld together. Be careful not to burn the paste.
4. Simmer the Curry: Pour in the coconut milk, stirring to combine with the curry paste. Add the fish sauce and sugar, adjusting the level of sweetness to your taste. Bring the mixture to a gentle simmer.
5. Add the Shrimp and Pineapple: Add the shrimp, pineapple chunks, and sliced bell peppers to the pan. Stir to coat everything evenly with the curry sauce. Cook for about 5-7 minutes, or until the shrimp turn pink and are cooked through.
6. Finish the Dish: Remove the curry from heat and stir in the lime juice. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Extra Tips:

When preparing Vietnamese Shrimp and Pineapple Curry, ascertain that the shrimp aren’t overcooked, as they can become rubbery. The dish can be served with steamed jasmine rice or rice noodles to soak up the delicious curry sauce.

For added heat, consider incorporating sliced chili peppers or a dash of chili oil. If you prefer a thicker curry, reduce the amount of coconut milk or simmer the sauce for a longer period to allow it to thicken. Fresh ingredients yield the best results, so try to use fresh pineapple and herbs whenever possible.

Sweet Chili Garlic Shrimp Noodles

Sweet Chili Garlic Shrimp Noodles is a delicious and vibrant Vietnamese-inspired dish that combines succulent shrimp with a perfect balance of sweet and spicy flavors. The dish is quick to prepare, making it an ideal choice for a weeknight dinner or a special occasion. The aroma of garlic and chili fills the air as the shrimp cooks, while the noodles soak up all the flavorful sauce, resulting in a meal that’s both satisfying and full of zest.

The preparation begins by marinating shrimp in a sweet chili sauce, which not only adds flavor but also aids the shrimp cook evenly. The noodles, typically rice or egg noodles, are boiled to al dente and then tossed with the shrimp and sauce for a cohesive dish. The addition of fresh herbs and crunchy vegetables adds texture and freshness, making Sweet Chili Garlic Shrimp Noodles a delightful and complete meal for 4-6 people.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 8 ounces rice noodles or egg noodles
• 3 tablespoons sweet chili sauce
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas
• 2 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Shrimp: In a medium bowl, combine the sweet chili sauce, minced garlic, soy sauce, fish sauce, lime juice, and brown sugar. Add the shrimp and toss to coat. Let it marinate for at least 15 minutes.
2. Prepare the Noodles: Cook the rice noodles or egg noodles according to the package instructions until al dente. Drain and set aside.
3. Cook the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced red bell pepper and sugar snap peas. Stir-fry for 3-4 minutes until they start to soften.
4. Cook the Shrimp: Add the marinated shrimp to the skillet with the vegetables. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.
5. Combine Ingredients: Add the cooked noodles to the skillet. Pour any remaining marinade over the noodles and toss everything together. Stir in the green onions, cilantro, and basil. Season with salt and pepper to taste.
6. Serve: Divide the shrimp noodles among serving plates. Garnish with lime wedges and extra herbs if desired. Serve immediately.

Extra Tips:

For best results, use fresh shrimp for a tender and juicy texture. If fresh shrimp aren’t available, frozen shrimp can be substituted—just verify they’re fully thawed before marinating.

Adjust the amount of sweet chili sauce to your preferred level of spiciness. For an additional flavor boost, consider adding a teaspoon of grated ginger to the marinade.

To keep the noodles from sticking together, rinse them with cold water after boiling and lightly toss them with a bit of oil.

Shrimp and Papaya Salad

Shrimp and Papaya Salad is a delightful Vietnamese dish that bursts with fresh flavors and vibrant colors. This salad is a harmonious combination of tender shrimp, crunchy green papaya, and aromatic herbs, all dressed in a tangy and slightly sweet dressing. The dish is perfect for warm days, providing a revitalizing and light meal that’s both satisfying and nutritious.

The shrimp bring a savory depth to the salad, while the papaya adds a crisp texture, making this dish a perfect balance of flavors and textures.

This recipe serves 4-6 people, making it an excellent choice for a family meal or a gathering with friends. The preparation is simple yet rewarding, with each ingredient bringing its own unique character to the dish. The key to this salad is using fresh, high-quality ingredients to guarantee the best possible flavors.

With just a little bit of preparation and attention to detail, you’ll be able to create a truly memorable dish that showcases the best of Vietnamese cuisine.

Ingredients:

• 1 pound (450g) of large shrimp, peeled and deveined
• 1 medium green papaya, peeled, seeded, and julienned
• 1 cup of fresh mint leaves
• 1 cup of fresh cilantro leaves
• 1 cup of fresh Thai basil leaves
• 1 small red chili, thinly sliced
• 1/4 cup of roasted peanuts, roughly chopped
• 3 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 2 tablespoons of sugar
• 1 tablespoon of rice vinegar
• 2 cloves of garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Shrimp: Begin by bringing a pot of water to a gentle boil. Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove the shrimp and immediately transfer them to an ice bath to stop the cooking process and maintain their texture. Once cooled, drain the shrimp and set them aside.
2. Prepare the Papaya: Using a julienne peeler or a sharp knife, carefully slice the green papaya into thin strips. Place the julienned papaya in a large mixing bowl.
3. Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, rice vinegar, and minced garlic. Stir until the sugar is fully dissolved, creating a balanced dressing.
4. Assemble the Salad: Add the cooked shrimp, mint leaves, cilantro leaves, Thai basil leaves, and sliced chili to the bowl with the papaya. Pour the dressing over the salad and gently toss everything together until well combined.
5. Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the chopped roasted peanuts over the top for added texture and garnish with additional herbs if desired. Serve immediately to enjoy the fresh flavors.

Extra Tips:

When selecting a green papaya, look for one that’s firm and unripe, as this will provide the best crisp texture for the salad. If you prefer a spicier kick, you can add more red chili or substitute with a hotter variety.

Feel free to adjust the amount of dressing according to your taste preference; some may prefer a lighter or more intense flavor. Finally, for a more personal touch, consider adding other ingredients like sliced cucumber or carrot for additional crunch and color.

Vietnamese Shrimp and Ginger Soup

Vietnamese Shrimp and Ginger Soup is a delightful and aromatic dish that perfectly balances the natural sweetness of shrimp with the fiery warmth of ginger. This soup is a staple in Vietnamese cuisine, known for its simplicity and ability to showcase fresh ingredients.

The broth, typically made from simmered shrimp shells and ginger, is both light and flavorful, offering a comforting yet revitalizing experience. The addition of herbs like cilantro and mint not only enhances the flavor but also adds an invigorating touch, making it an ideal soup for any occasion.

This recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. The preparation is straightforward, and most of the cooking time is spent letting the flavors meld together. With its combination of shrimp, ginger, and herbs, this soup isn’t only satisfying but also healthy, making it a fantastic choice for those looking to enjoy a nutritious and delicious meal.

Ingredients:

• 1 pound of shrimp, peeled and deveined (reserve shells)
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 4 cloves of garlic, minced
• 2 inches of fresh ginger, thinly sliced
• 6 cups water
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 cup bean sprouts
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 lime, cut into wedges
• Salt to taste

Cooking Instructions:

1. Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the shrimp shells, sliced onion, minced garlic, and sliced ginger. Sauté for about 5 minutes until the onions are soft and the shells are pink and fragrant.
2. Simmer the Broth: Pour in the water and bring it to a boil. Once boiling, reduce the heat to low and let the broth simmer uncovered for 20-25 minutes. This will allow the flavors from the shrimp shells and ginger to infuse into the broth.
3. Strain the Broth: After simmering, strain the broth into another pot to remove the solids. Discard the shells and other solids, keeping the clear broth.
4. Cook the Shrimp: Bring the strained broth back to a gentle simmer. Add the peeled and deveined shrimp, fish sauce, sugar, and black pepper to the pot. Let it cook for about 3-4 minutes, or until the shrimp are pink and cooked through.
5. Add the Vegetables: Stir in the bean sprouts and let them cook for an additional 2 minutes. They should be tender but still crisp.
6. Finish with Herbs: Remove the pot from the heat and stir in the fresh cilantro and mint leaves. Taste the soup and adjust the seasoning with salt if needed.
7. Serve: Ladle the soup into bowls and serve hot. Garnish with lime wedges on the side, allowing each person to squeeze fresh lime juice into their soup for added flavor.

Extra Tips:

For the best results, use fresh shrimp and quality ingredients. Fresh ginger is key to achieving the authentic flavor of the soup.

If you prefer a stronger ginger flavor, consider adding extra slices to the broth. Be cautious with the fish sauce, as it can become overpowering if too much is added. Adjust to your taste preference.

Additionally, feel free to add other vegetables like sliced mushrooms or bok choy for added texture and nutrition. Enjoy your Vietnamese Shrimp and Ginger Soup with a side of steamed rice or crusty bread for a complete meal.

Sweet Hoisin Glazed Shrimp Lettuce Wraps

Sweet Hoisin Glazed Shrimp Lettuce Wraps are a delightful and invigorating dish that combines the sweetness of hoisin sauce with the crispness of fresh lettuce. This recipe is perfect for a light lunch or dinner, offering a burst of flavors and textures in every bite. The shrimp are marinated and cooked to perfection, enveloped in a luscious glaze, and served in crisp lettuce leaves for an irresistible combination that’s sure to impress your family and friends.

Lettuce wraps are an excellent way to enjoy savory fillings without the heaviness of traditional bread or buns. The hoisin glaze adds a touch of sweetness and complexity to the shrimp, while the fresh herbs and crunchy vegetables provide a stimulating contrast. This dish is simple to prepare, yet it delivers an impressive presentation and a satisfying taste that will have everyone coming back for more.

Perfect for serving 4-6 people, these Sweet Hoisin Glazed Shrimp Lettuce Wraps are sure to be a hit at any gathering.

Ingredients:

• 1 ½ pounds large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon lime juice
• 1 head of butter or iceberg lettuce, leaves separated
• 1 cup shredded carrots
• ½ cup chopped fresh cilantro
• ½ cup chopped green onions
• ½ cup chopped peanuts
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. In a medium bowl, combine the hoisin sauce, soy sauce, honey, minced garlic, grated ginger, and lime juice. Add the shrimp to the bowl and toss to coat them evenly. Allow the shrimp to marinate for at least 15 minutes.
2. Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Prepare the Lettuce Wraps: While the shrimp are cooking, prepare the lettuce leaves by washing them thoroughly and patting them dry. Lay the leaves out on a serving platter.
4. Assemble the Wraps: Place 3-4 shrimp in the center of each lettuce leaf. Top with shredded carrots, fresh cilantro, green onions, and chopped peanuts. Serve with lime wedges on the side for an extra zing of flavor.

Extra Tips:

For the best results, use fresh, high-quality shrimp and make sure they’re thoroughly dried before marinating to help the flavors adhere better. If you prefer a spicier kick, consider adding a dash of sriracha or chili flakes to the marinade.

When serving, provide extra hoisin sauce on the side for those who like an additional drizzle. Remember that the lettuce leaves act as the vessel, so choose sturdy leaves like butter or iceberg that can hold the filling without tearing. Enjoy these wraps immediately after assembling for the best texture and flavor.