Sautéed Shrimp with Thai Herbs and a Fine Maple Sauce

Fish and Seafood / Recipes with Maple Syrup

Recipe — Sautéed Shrimp with Thai Herbs and a Fine Maple Sauce
2 portions
Metric Imperial


  • 3 tablespoons maple syrup (preferably golden syrup for its delicate flavour)
  • 1/4 cup light coconut milk
  • 2 tablespoons fish sauce (Chinese or Vietnamese)
  • 1 tablespoon chili sauce (or sambal oelek)
  • 1 tablespoon garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 18 shrimp, peeled and deveined (21/25 count per pound)
  • 1 cup bean sprouts
  • 1/4 cup fresh mixed herbs (cilantro, Thai basil, and green onion)
  • Salt (optional)


  1. In a bowl, blend the maple syrup, coconut milk, fish sauce, and chili sauce. Reserve.
  2. In a saucepan, heat but do not brown the garlic in the butter and oil.
  3. Add the shrimp for 30 seconds, just to sear them, and then the reserved sauce.
  4. Cook for 3 minutes.
  5. Arrange the sprouts in shallow bowls and add the shrimp with sauce. Scatter with the herb mixture and serve.
  6. May be accompanied by rice or rice vermicelli.

Chef’s Suggestion
Instead of shrimp, can be made with scallops or firm-fleshed fish. Chili sauce can be replaced with cayenne or Tabasco sauce.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Fish and Seafood Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.