East Coast, Edible aquatic animals, Main Dish, Recipes

Caramel Shrimp

Back home in California THIS caramel chicken recipe was a go to for a simple dinner at home.  Tonight we were craving shrimp so this is our adaptation.

Caramel Shrimp


  • 1 cup Jasmine rice
  • 4 shrimp, pealed and deveined
  • 1 cup carrots, chopped
  • 1 cup snow peas
  • 1 cup broccoli florets
  • 1 8 oz package of cremini mushrooms
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1 tablespoon fresh ginger, diced
  • 1 large clove of garlic, minced
  • a dash of ground turmeric
  • 1/4 cup dark brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons water
  • 2 tablespoons pinot grigio
  • 1 tablespoon soy sauce
  • 2 to 6 dried chilies, broken into small pieces
  • Some olive oil


    • Cook rice as directed on package
    • Heat oil on medium heat
    • Saute shrimp until almost done
    • Add chilies, garlic, and ginger
    • Remove shrimp from pan and set aside
    • Add all vegetables and turmeric

001 002

  • Cook for 5 minutes
  • Remove from pan and set aside
  • Mix brown sugar, vinegar, water, wine, and soy sauce (if doubling sauce do not double sugar)
  • Add to pan
  • Cook on medium-high until mixture thickens
  • Add vegetables and shrimp back in
  • Cook till all is heated through



  • Serve over rice


The verdict:
We didn’t need the shrimp.  All the veggies made a fabulous meal.
Without the shrimp it would be vegan.
So next time… No meat!

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