Vietnamese Caramelized Shrimp (Tôm Rim)
Short on time but craving a traditional Vietnamese side?
- 2 lbs small shrimp (size 91+, shell and tail-on preferred)
- 1 teaspoon salt (for cleaning)
- 3 tablespoons fish sauce
- 1 tablespoon chicken or mushroom bouillon powder
- 1½ tablespoons sugar
- ½ teaspoon ground black pepper (divided)
- ½ teaspoon MSG (optional)
- 2 tablespoons minced garlic (about 5 large cloves)
- 3 tablespoons minced shallot (1 small shallot)
- 2 tablespoons oil (see notes below)
- 1 green onion (optional; thinly slice and separate whites/greens)
- Use a toothpick to devein the shrimp. Insert the toothpick underneath the vein, between the shell, and gently lift the vein out.
- Place the shrimp in a medium bowl with salt (1 teaspoon). Massage the salt into the shrimp to clean them and remove any fishy smell. Rinse thoroughly and drain dry.
- In a bowl, combine the shrimp with fish sauce, bouillon powder, sugar, ground black pepper (half), MSG (if using), half of the minced garlic, and half of the minced shallots. Marinate for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat. Add remaining garlic, remining shallots, and whites of green onions. Sauté until fragrant (about 15 seconds). Add the shrimp and all its marinade juices. Stir to coat the shrimp with the aromatics. Cover the skillet and cook on a medium simmer for about 2 minutes. Uncover and continue cooking on medium heat until most of the liquid has evaporated and the peel gets shiny and crispy (about 8 minutes).
- Garnish the shrimp with remaining green onions (the green part) and remaining half of ground black pepper. Serve with steamed rice for a complete meal.
Try this caramelized shrimp with a sweet and salty fish-sauce glaze. It’s quick, delicious, and perfect with steamed white rice.
Insert the toothpick underneath the vein, between the shell, and gently lift the vein out. Place the shrimp in a medium bowl with salt (1 teaspoon).
Massage the salt into the shrimp to clean them and remove any fishy smell. In a bowl, combine the shrimp with fish sauce, bouillon powder, sugar, ground black pepper (half), MSG (if using), half of the minced garlic, and half of the minced shallots.
Heat oil in a large skillet over medium-high heat. Add remaining garlic, remining shallots, and whites of green onions. Cover the skillet and cook on a medium simmer for about 2 minutes.
Uncover and continue cooking on medium heat until most of the liquid has evaporated and the peel gets shiny and crispy (about 8 minutes). Garnish the shrimp with remaining green onions (the green part) and remaining half of ground black pepper.
