CambodianMedium · Hot
Black Pepper Caramelized Shrimp with Jasmine Rice
Fragrant shrimp glazed in a sweet-savory caramelized sauce with bold black pepper, served over fluffy jasmine rice. A dish that balances the warmth of fresh pepper with a hint of caramelized sugar.
Prep
10 min
Cook
25 min
Rest
5 min
Total
40 min
Method
1
Rinse 1.5 cups jasmine rice until water runs clear. Combine rice with 1.875 cups water (1.25:1 ratio) in rice cooker. Cook until done. Let rest 5 minutes, then fluff with fork.
2
Heat 2 tbsp coconut oil in wok over medium-high heat. Add 2 tbsp sugar and cook undisturbed until amber/caramelized. Add 4 cloves minced garlic and 1 inch minced ginger. Stir-fry 30 seconds until fragrant. Add 1 tbsp soy sauce, 0.5 tsp salt, and 1.5 tsp freshly cracked black pepper to create caramel sauce base.
3
Continue cooking for 2-3 more minutes, stirring occasionally, until the shrimp are fully pink and the sauce has thickened into a sticky caramel coating.
4
Cut the lime into wedges and serve alongside for a bright squeeze of citrus to balance the sweet-savory dish.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
550
per serving
High in protein · 34gLow sugar · 7g
Protein
34g
Carbs
84g
Fat
9g
Sat. fat
8g
Fiber
2g
Sugar
7g
Sodium
894mg
Low Carbon FootprintHeart HealthyDiabetes FriendlyWeight ManagementAnti InflammatoryHigh ProteinBalanced MacrosLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.4
per serving
ECarbonBEU all-round· carbon sets the grade
Water
22m³
Land
37Pt
Runoff
1.0g P
Shrimp drives 89% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
TenderSticky
Aromas
PepperyGarlickyCitrusySweetCoconut
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp until internal temperature reaches 145°F. The caramelized sugar coating can mask undercooked appearance.
Cross Contamination
Use separate cutting boards and utensils for raw shrimp to prevent cross-contamination with other foods.
Storage
Refrigerate leftovers within 2 hours in airtight containers. Consume within 3-4 days.
High Risk Population
Pregnant women, young children, elderly, and immunocompromised individuals should only consume fully cooked seafood.
Allergen Warning
This dish contains shellfish (shrimp), fish derivatives, soy, and potential gluten from soy sauce.
Handling
Keep raw shrimp cold until ready to cook. Avoid letting shrimp sit at room temperature for extended periods.
Shelf Life
Cooked rice should be cooled rapidly and consumed within 2 days when refrigerated.
Pro Tips
Technique
Resist stirring too early! Once the sugar hits the wok, let it sit undisturbed until it turns amber. That moment—between liquid and caramel—is where all the magic happens.
Substitution
White sugar works beautifully, but for a deeper, more traditional Cambodian flavor, swap in palm sugar. It brings earthy complexity that white sugar simply cannot match.
Equipment
A well-seasoned wok or a heavy-bottomed skillet captures heat evenly, which is essential for achieving that perfect caramel without burning. My grandmother's clay pot does this best of all.
From the chef
Caramelizing sugar is a lesson in attention — let it sit too long and it turns bitter, pull it too soon and the glaze is flat. Here, that amber moment is everything. Fresh-cracked black pepper goes into the wok right as the caramel forms, coating each shrimp in a sticky, aromatic glaze that is bold and sweet in the same breath. Garlic and ginger round the sauce without softening it. A squeeze of lime at the end cuts through and lifts the whole dish. Serve over jasmine rice, which soaks up every drop of that pepper-caramel sauce.
TagsCaramelizedSweet SavoryBlack Pepper ForwardCoconut OilWeeknight DinnerMedium DifficultyCitrus Accented
Source: generated · June 10, 2026