Vietnamese Caramelized Shrimp (Tôm Rim)

Tôm Rim Mặn Ngọt is a Vietnamese caramelized shrimp dish made with shell-on shrimp simmered in fish sauce, sugar, garlic, chili, and seasonings until coated with a glossy sweet-savory glaze. This traditional Vietnamese home-style dish creates tender shrimp with deep umami flavor and a balanced combination of salty, sweet, and spicy notes. Serve it with steamed jasmine rice, vegetables, and a light soup for a complete family meal. The recipe uses a quick caramelization method where the sauce reduces around the shrimp, allowing the glaze to cling to each piece while keeping the shrimp tender.

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% Daily Values based on a 2,000 calorie diet

Step 1

Trim the sharp tips from shrimp heads, remove the vein, and keep the shell and tail intact. Keeping the shell helps the shrimp retain moisture and allows more glaze to cling during cooking.

Step 2

Soak shrimp briefly with salt water, rinse with rice wine, then wash again with plain water. Drain thoroughly before cooking.

Step 3

Crush and roughly chop garlic. Slice fresh chili into thin rounds and remove seeds if a milder flavor is preferred.

Step 4

Combine sugar, fish sauce, chili sauce, tomato paste, MSG, black pepper, and water. Stir until evenly mixed.

Step 5

Heat oil in a skillet and fry garlic until pale golden and fragrant. Remove part of the fried garlic for topping while keeping the remaining garlic oil in the pan.

Step 6

Add the prepared sauce to the garlic oil and simmer briefly until the sauce becomes slightly thick and glossy.

Step 7

Add shrimp to the sauce and stir until evenly coated. Cook over medium heat until shrimp turns opaque and red-orange while the glaze reduces and clings to the shells.

Step 8

Top warm shrimp with reserved crispy garlic and transfer to a serving plate. Serve immediately with steamed rice and Vietnamese side dishes.

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