![Roasted Shrimp With Okra and Tomatoes](https://static01.nyt.com/images/2024/07/23/multimedia/KD-Roasted-Shrimp-Okra-and-Tomato-kfvz/KD-Roasted-Shrimp-Okra-and-Tomato-kfvz-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Thai-Style Sweet and Salty Shrimp
![Thai-Style Sweet and Salty Shrimp](https://static01.nyt.com/images/2021/02/14/dining/as-thai-style-shrimp/as-thai-style-shrimp-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound large shrimp, peeled and deveined
- Kosher salt and black pepper
- 1tablespoon light brown sugar
- 1tablespoon fish sauce
- 1tablespoon white vinegar
- 3tablespoons roasted, salted peanuts, finely chopped
- 3scallions, thinly sliced crosswise
- 1tablespoon fresh lime juice
- ½teaspoon red-pepper flakes
Preparation
- Step 1
Pat the shrimp very dry and lightly season with salt and pepper.
- Step 2
In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
- Step 3
Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.
Private Notes
Cooking Notes
This recipe is so delicious and so easy. It will go into our regular rotation. We added more red pepper flakes and next time I will double the sauce to serve over rice.
SB you could try doubling the sauce ingredients, and/or using better quality shrimp (tasteless farmed shrimp are not the same as wild caught American gulf shrimp). If you included Asian fish sauce, it shouldn't be bland. Try adding some garlic and a big bunch of chopped cilantro if it still needs "more."
Pistachios
If I make again I will make 1.5 x more sauce.
I doubled the amount of sauce and add a peanut butter instead of roasted peanuts and it was delicious!
Absolutely would cook again. Very easy for a quick, healthy, late dinner. I placed over rice and had doubled the sauce ingredients. I would potentially 3x the sauce for my next go around. I also did 1 teaspoon of red-pepper flakes. My next go I may do a 1/2 teaspoon of red-pepper and then drizzle with chili oil for that finishing heat. I served with lime wedges too. DELICIOUS!
This is delicious! I used lemon juice rather than lime juice. I put some noodles in a bowl, topped with a handful of plain coleslaw mix and then the shrimp. Easy, spicy, salty and yummy!
Made 3x sauce, added frozen peas and bamboo shoots, served on top of pad Thai noodles. Fantastic!
I have been making a lot of dishes in bowls lately with a layer of greens then starch then the star of the show on top. With this recipe I placed very thinly sliced cabbage tossed with a little rice vinegar (very little) topped with rice noodles then added the salty sweet shrimp on top. By the time you start digging in, all the contents of the bowl slowly mix together for a wonderful meal.
Delicious!!! Served over rice noodles, tripled sauce as suggested. Definitely a keeper.
We have peanut allergies, so used toasted almonds and sesame seeds. Served it over tofu noodles. Will add to our rotation as well, but may be some basil at the end next time.
The sauce for the shrimp was a little less than I thought was required so I doubled it. With what was left, I sautéed kale in after removing the shrimp and it was a fast, perfect side to eat with the shrimp!
Made this exactly as written. Served over rice with steamed broccoli. It was really good and everyone liked it. The best part was it was very quick to make.
This was delicious and very quick! I made it twice, the second time I doubled the sauce but I actually prefer the original recipe. There is more concentration of flavor with less sauce, don't miss this one.
Insanely easy and quick! Used a base of rice noodles (stick them in hot water while everything else cooks). Doubled sauce for about 3/4# of shrimp for 2. Used half rice vinegar and half white. Threw 2 big handfuls of slaw mix to pan when shrimp was done. Then topped with some bean sprouts. Also added some hot chili oil... Def think some cilantro would be a good addition on top.
There are two different dishes proposed here. One is as written (with perhaps the additions suggested of one tablespoon of soy sauce and one teaspoon of peanut butter). It's fantastic -- wildly flavorful and addictive. You might serve it with roasted vegetables on the side (squash, sweet potato, red or yellow pepper, etc.). The second dish doubles or triples the volume of sauce and is served over rice or noodles. That dish is fine, but not as intense and unusual as the first version.
This, on top of Sarah Jameel’s Spicy Corn and Coconut Soup. Amazing.
Agree with perhaps double the sauce, but we’d cut the pepper flakes in half, to 1/4 tsp, as the heat overpowered the shrimp. Be generous with the scallions and lime juice!
Doubled the sauce, but use 1.5 T fish sauce and no salt. Put over bed of shredded cabbage. Yum!
I made it with 1-2 thai chilis instead of red pepper flakes and it was excellent. I agree with others, make double the amount of sauce.
Doubled the sauce as others suggested. Used rice vinegar instead of white vinegar. Added 1 tsp soy sauce and added 1 tsp cornstarch slurry to thicken the sauce. Next time I would replace half of the vinegar with soy sauce, as it was a bit too acidic as-is.
Doubled sauce. Used rice wine vinegar. Sautéed French green beans, shallots and the shrimp then added sauce. used chives and basil to finish. used soy sauce instead of salt and Sichuan pepper instead of black pepper. served over white rice.
Tripled the sauce as other commenters suggested! Sooo good. I suggest serving with wedges of lime on the side for those who want an extra kick!
So delicious and quick! As per reviewer, I added a TBS of peanut butter (as I didn’t have peanuts) to the sauce prior to cooking. Love! I served it over jasmine rice with sautéed spinach and veggies. Great weeknight meal.
Made 1.5x sauce and it was enough for 350 grams of mixed seafood (bay scallops and shrimp) served over shredded green cabbage and rice noodles.
The quality of the fish sauce makes or breaks this dish almost more than the quality of the shrimp. Make sure you get something high quality.
Agreed with many comments suggesting larger portion for sauces. Otherwise, this is an incredibly tasty recipe.
Made 8/25/22. Sautéed mushrooms and green beans in peanut oil and added. Yum
I had kefir lime leaves to use so i shredded them finely and topped the shrimp over coconut rice. Definitely a keeper!
Made exactly as described and it was delicious. Don't skim on the peanuts and scallions. Served with cabbage mango coleslaw which worked well.
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