Coconut-Caramel Shrimp

Prepare the shrimp by placing them in a container and gently washing them with water to remove any impurities. Drain the water thoroughly and sprinkle salt liberally over the shrimp, massaging it into their surfaces to ensure even coverage. Rinse the shrimp once more to remove any excess salt, then set them aside for 15 minutes to allow the seasonings to penetrate.

In a large, heavy saucepan, heat sugar over medium-low heat and stir constantly until it has fully dissolved. As the sugar begins to darken in color, carefully pour in coconut water, taking care not to splash it. Next, add maple syrup and stir until the mixture is smooth and well combined.

In a separate pan, warm olive oil and sesame oil over medium heat. Add minced shallot and garlic to the pan and cook, stirring occasionally, until the shallot has softened and become translucent, approximately 5 minutes. Add fish sauce and the sugar syrup to the pan, stirring for about 1 to 2 minutes.

Add the prepared shrimp to the saucepan and cook, turning them occasionally in the syrup, until they turn pink and are fully cooked, taking around 3 to 4 minutes. Finally, sprinkle chopped chives over the shrimp.