Succulent shrimp, perfectly cooked to a crisp tenderness, infused with the delicate sweetness of coconut water, and a hint of spicy kick from chili—this Southern Vietnamese dish is as visually stunning as it is delicious. A staple at gatherings in the Mekong Delta, it’s a must-try for seafood lovers.
Author: Tuan Nguyen
Prep Time: 25 mins
Servings: 4-6
Calories: 580 kcal
Ingredients (7)
- 600g fresh shrimp (large, firm variety)
- 3–4 lemongrass stalks
- 1 fresh coconut (for its water)
- 1 horn chili (mild, for garnish)
- 1 spicy chili (optional, adjust to taste)
- Seasoning: Salt, sugar
- Dipping sauce: Chili sauce, salt-pepper-lime mix, or sweet & sour sauce
Step-by-Step Instructions
1. Prep the Shrimp
For the best texture, use fresh, large shrimp (look for lively ones with firm, translucent shells). Remove the digestive tract (black vein) by either:
- Making a shallow cut along the back and lifting it out with a toothpick.
- Using scissors to snip the head at an angle, then gently squeezing to push out the vein.
Rinse in diluted saltwater, then pat dry.
2. Prep Aromatics
- Lemongrass: Slice the base, bruise the tops for lining the steaming plate.
- Chilies: Deseed and julienne the horn chili (for garnish); slice the spicy one for heat.
3. Marinate (Optional)
For a natural taste, skip marination. For deeper flavor, lightly toss shrimp with salt, sugar, pepper, and sliced lemongrass.
4. Steam to Perfection
- Line a deep plate with bruised lemongrass, arrange shrimp on top, and pour in fresh coconut water.
- Steam over boiling water for 7–10 mins (until shrimp turn pink and curl into a "C" shape). Do not overcook—shrimp should remain juicy, not rubbery.
5. Plate & Serve
- Garnish with coconut shell halves, fresh herbs, and curled chili strips.
- Serve hot with chili sauce or salt-pepper-lime dip.
Key Notes for Success
✅ Freshness matters: Choose shrimp that are lively, with intact shells and no ammonia smell. Avoid yellowish or overly hard shells (may contain bleach).
✅ Less salt: Seafood’s natural brininess means minimal seasoning is needed.
✅ Timing is crucial: Overcooked shrimp lose sweetness and turn tough.
FAQs
1. Can I use frozen shrimp?
Yes, but thaw completely and pat dry. Fresh shrimp yield the best texture.
2. What if I don’t have fresh coconut water?
Canned unsweetened coconut water works, but fresh adds superior flavor.
3. How do I know when the shrimp are done?
They turn opaque pink and curl slightly. Straight shrimp = undercooked; tight "O" = overcooked.
4. Can I add other spices?
Try a slice of ginger in the steam water for extra aroma, but keep it subtle to highlight the coconut.