Vietnamese Caramelized Shrimp (Tôm Rim) (Edit recipe)

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Tôm Rim Mặn Ngọt is a traditional Vietnamese caramelized shrimp dish made with shell-on shrimp simmered in fish sauce, sugar, garlic, chili, and seasonings until coated in a glossy sweet-savory glaze. This Southern Vietnamese home-style dish delivers a balance of salty, sweet, savory, and spicy flavors. Serve it with steamed jasmine rice, fresh vegetables, and Vietnamese side dishes for a comforting family meal.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

16

Serves: 3

Ingredients

Shrimp Preparation

14 oz Shrimp, Raw
1 tsp Salt
1.5 Tbsp Rice Wine Vinegar

Caramelized Sauce

Aromatics

4 cloves Garlic
1 pieces Chili Peppers
2 Tbsp Annatto oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Trim the sharp tips from shrimp heads, remove the digestive vein, and keep the shell and tail intact to help retain moisture and flavor.
Soak shrimp with salt water briefly, rinse with rice wine, then wash again with clean water and drain completely.
Crush and roughly chop garlic, then slice fresh chili into thin pieces.
Mix sugar, fish sauce, chili sauce, tomato paste, MSG, black pepper, and water in a bowl to create the caramelized sauce mixture.
Heat cooking oil in a skillet and fry garlic until pale golden and fragrant. Reserve part of the crispy garlic for topping.
Add the prepared sauce mixture into the garlic oil and simmer briefly until slightly thickened.
Add shrimp and stir until evenly coated with the sauce.
Cook over medium heat until shrimp turns opaque, red-orange, and the glaze becomes glossy and sticks to the shells.
Top with reserved crispy garlic and serve immediately with steamed rice.

Notes

Keep shrimp shells on because they help retain moisture and allow the caramelized sauce to cling better. Dry shrimp completely before cooking to prevent the sauce from becoming watery. Cook the sauce briefly before adding shrimp so the flavors become concentrated. Avoid overcooking shrimp because the texture can become firm and dry. Serve immediately with hot steamed rice for the best texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	478
Fat:	10 g
Carbohydrates:	14 g
Protein:	22 g
Cholesterol:	193 g
Sodium:	2547 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.