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Caramelized Shrimp on Jicama With Rosemary

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“I had this dish at a Club Med restaurant and figured out the recipe, since ingredients were obvious and distinct from each other. I really loved the taste and contrast of textures and flavors.”

Ingredients Nutrition

  • 1 cup caramel sundae syrup
  • 1 lb fresh clean and uncooked shrimp
  • 1 scallion, finely diced
  • 18-14 cup butter, accodring yo your buttery taste preference
  • 1 peeled fresh jicama, in strips
  • 2 sprigs fresh rosemary
  • For caramel syrup
  • 1 12 cups brown sugar (dark or light)
  • 12 cup water (or less if you prefer thicker)
  • 12 tablespoon vinegar


  1. On a skillet sautee in butter the scallion and shrimp just until shrimp becomes rosy.
  2. Add syrup and let it coat the shrimp.
  3. Place a bed of fresh jicama strips on plates to be served.
  4. Place shrimp with syrup on top of jicama strips.
  5. Sprinkle fresh rosemary small needles on top, to taste.
  6. For syrup:
  7. Mix ingredients and cook over stovetop just until syrup thickness. Stop further hardening by placing saucepan over
  8. a wider one with cool water.

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