Black Pepper Caramel Shrimp

This was an easy to make recipe that my family really liked. I will make it again. 

Yummy, easy, quick dish.  My family cannot wait for me to make it again.

This is quite good, though we didn't think it was spectacular. It is a simplified version of Vietnamese caramel shrimp, with brown sugar taking the place of the caramel, presumably because making caramel is thought to be too difficult. The caramel flavor was pretty subdued, but I wouldn't use more brown sugar as the dish is already sweet enough. I used sugar snap peas instead of snow peas, worked fine.

I make this regularly, using the full 2t pepper (we love pepper in our house!). When I don't have snow peas on hand, I've used edamame, water chestnuts, snap peas, asparagus. We really enjoy this dish!

Great recipe- easy to make and different than your typical shrimp recipes!

This was just ok. Bland, really. Next time, if there is a next time, I'd do what others have noted and add some crushed red pepper.

My whole family thought this was really yummy! My 12 year old said I should make it again, which is always a good sign. The flavors were nice. I made the recipe exactly according to the recipe except I used 1 t. pepper. I thought it could have used maybe a half teaspoon more, but I think I had more shrimp than it called for. I will say I expected a little more of the sauce. I thought it would be darker and have a deeper flavor, but it was still good. I will make it again. I only gave three stars because I wouldn't serve it for company, but it makes a great weeknight meal for my family, especially when we are tired of chicken.

Very tasty. I too halved the pepper and added some cubed yellow pepper - very pretty on the plate. An important trick is to add the fish sauce AFTER the brown sugar has dissolved and the broth is hot. I learned this at a thai cooking class and it really does make a difference. This was my first experience with bag in boil rice. I prefer my own steamed rice and next time, will do that instead. DD doesn't like shrimp so in the future, might sub some cubed chicken breast and just plan to cook it a bit longer before adding the veggies. A sliced thai cucumber salad went great with the meal.

We loved this! We do like spicy foods....Because i read the reviews, I cut the black pepper by 1/2 tsp,( to 1 1/2 tsp) and it was about perfect. Next time I will add some carrots or something, but this is our favorite new shrimp recipe. We used Jasmine rice in the 90 second bag. Easy weeknight meal, recipe is dead on cooking time, etc...try it! I wouldn't hesitate to do this for company either, if an easy evening is what you're looking for!

Everyone in my house loved this one. I did cut the pepper in half and it was perfect for our taste. Very easy and quick; it will be one we will make often.

Really authentic Asian flavors. I used the recommended 1 tsp. black pepper and it was plenty spicy and flavorful.

So, so, so simple & good!!! I agree with the other reviewers, way too much pepper, but with that modification this is a home-run recipe!

This is a good solid recipe for the weeknight meal - I did make a couple of tweaks (without which I don't think I would have enjoyed the recipe as much - which is why it's 2-star rated): 1) I cut down on the black pepper significantly (by more than 1/2), but added crushed red pepper (1 tsp) with the shrimp to give it some heat. 2) I substituted sugar snap for the snow peas (chopped) 3) added 1 yellow bell pepper (chopped) 4) added the juice of one lime to the sauce and 5) added a handful of chopped fresh cilantro at the end. I did think that the sauce was nice, but a little too sweet, so next time, I'll reduce the brown sugar by 1 tbsp. Otherwise, with my modifications, we really enjoyed the dish and I would make again anytime for a quick / easy and flavorful meal. Very filling with the rice - enjoy!

This dish has potential but calls for way, way too much pepper. I used just under 2 teaspoons because as I was pouring, I thought it was an awful lot and cut back a little. I probably used between 1 1/2 and 1 3/4. The taste of pepper overwhelmed the the rest of the sauce. I might make it again and cut back on the pepper, maybe down to half a teaspoon. I love the black pepper chicken and black pepper shrimp that I can get from our very good Chinese restaurant, but this was just too much.

I liked this a lot, but hubby was iffy on it. good and certainly worthy of a weeknight meal but not a special occasion.

Enjoyed how easy this was to make. The sauce was very light and delicious. It was so much tastier and healthier than store bought sauce. Next time I use use coconut sugar instead of brown to make it even more healthier.

This really was super easy. I also only used one tsp of pepper and that was great for my wife and I. I increased the sauce slightly and added more sugar but not so much to make it sweet. Also added some chopped crimini mushrooms. You could add almost any veggie you would like to this

Very good and super easy. I only used 1 teaspoon of pepper and it was plenty spicy. I think it would have been inedible with two.