TÔM RIM Vietnamese Caramelized Shrimp

TÔM RIM is one of my absolute favorite Vietnamese dishes, and something I look forward to every time I go there. The first time I ate TÔM RIM was on the famous seafood street food street in Saigon, but I will pretty much order it any time I see it on a menu. It is just THAT good.

This recipe for TÔM RIM is quite standard, yet the taste is anything but. These delightfully crunchy shrimp are coated in a sweet and salty sauce that will have you addicted. The caramelized portion of the recipe name comes from simmering the shrimp in the sauce until you get a glistening coating.

I think my love for Vietnamese food stems from my love for fish sauce. If you’ve never had a really, really good fish sauce then I recommend you pick up a bottle (recommendations below) to use in this recipe. In fact, in my recipe for Vietnamese brussels sprouts fish sauce is the largest ingredient – not a condiment!

Do You Keep The Shells On For TÔM RIM?

One question that frequently gets asked about TÔM RIM has to do with the shells. Namely, are you supposed to keep the shells on the shrimp when making Vietnamese caramelized shrimp? Yes, you should keep the shells on the shrimp in TÔM RIM.

While I am not the kitchen police, and you are free to do what you want in your own home, the shells serve two purposes in this recipe:

  • It prevents the shrimp from overcooking: Shrimp cook extremely fast, but by leaving the shells on, you can simmer the shrimp and get that perfect caramelized coating while still retaining succulent and tender shrimp.
  • Shells have flavor: If you have ever made a shrimp stock for soup, you’ll know that most of the flavor is in the shell and head. And while TÔM RIM calls for cutting off the head, we keep the shells on to preserve that delightful crustacean flavor this dish is known for.

How To Make The Best Vietnamese Caramelized Shrimp

For this tom rim recipe you’ll need a kilo of shrimp (2.2 pounds) give or take. The type of shrimp can change, but I recommend something rather large to help prevent overcooking. A popular option in Vietnam is the tiger shrimp, but I used for vannamei or white-legged shrimp in this recipe as they are less expensive and more widely available.

Ingredients

  • 1 kg Shrimp – You want to get a species rather large and with the shell on. You don’t need the head, although if you do buy shrimp whole make sure to save the head for stock later.
  • 50 grams Sugar – White sugar works well here, but you can use brown sugar or palm sugar if you prefer. The main job of sugar in this recipe is to provide a bit of sweetness, and to start the caramelization process so the sauce really sticks to the shrimp.
  • 1 Onion – Finely diced. You can use yellow or sweet onions, or even shallots if you like.
  • 4 cloves Garlic – Finely minced
  • 1 Chili Pepper – This is optional but does add some nice spice to the shrimp. I used a simple green chili but you can add some Thai bird’s eye chili if you want it even spicier.
  • 1 tsp Ginger – finely grated.
  • 1 tsp Red Chili Flakes – Optional, but again the spice it adds is quite nice in the final dish. It is not really spicy, but you get a bit of fruity notes from the pepper (I used red Aleppo pepper for dishes where I want the flavor without too much heat, then adjust with hot sauce later).
  • 3 tbsp Dark Soy Sauce – You can use whatever brand you prefer. My go to for recipes that are cooked (as opposed to dipping) is Lee Kum Kee Dark Soy Sauce.
  • 1/2 tsp MSG – The best option here is Aji No Moto.
  • 1/2 tsp Black Pepper – Freshly cracked.
  • 50 ml Fish Sauce – There are so many brands of fish sauce you can use, and I can honestly recommend a dozen different ones. Yet my best recommendation for tom rim would be Nguyen Gia as I believe Phu Quoc island makes some of the absolute best fish sauces in the world, and especially for Vietnamese food.
  • Spring Onion – To taste.
  • Cooking Oil – As needed. I use sunflower oil most of the time, but you can use soy, vegetable, corn, or whatever you prefer. You won’t need much, just a tablespoon or two.

Vietnamese Shrimp Instructions

The first step in making Tôm Rim is to prepare the shrimp. Begin by cutting off the head and legs. You can cut off the tail if you want, otherwise it will get nice and crispy. Shrimp shells are edible and when fried and crispy they are quite delicious. Place the shrimp in a large bowl with the rest of the ingredients EXCEPT the fish sauce, cooking oil, and spring onion. Mix well and marinade in the refrigerator for 15-30 minutes.

To cook the dish set a pan on high heat. Once hot add oil and let it come to a nice shimmer. Lower the temperature to medium and add in the entire bowl of shrimp with marinade.

Cook the shrimp until the sauce is thick and glossy – about 10 minutes. Next add in the fish sauce and spring onion and toss the pan, then turn off the heat immediately.

Move Tôm Rim to a serving plate and garnish with fresh ripped cilantro if you wish.

What To Serve With Tôm Rim Shrimp

The most common side dish for Tôm Rim is just some simple steamed white rice. Of course when making this at home you can make any side dish you like (I’m partial to American-Chinese style fried rice – blasphemy I know).

F.A.Q.

Can you make this dish without shells?

Yes, if you prefer not to leave the shells on you can remove them. I personally suggest removing them after cooking as a form of peel-and-eat shrimp, because removing the shell before cooking will likely cause the shrimp to curl up into rubber during cooking.

I have access to prawns, will those work?

Yes, prawns and shrimp are both options in this dish and you can use whatever you prefer.

I am allergic to soy sauce? Are there substitutes?

When making Tôm Rim the soy sauce is mostly for the color and salt content. You can use coconut aminos instead if you are able to have coconut. Make sure you do not fry in soy oil if that is the case as well. Also make sure you use a real fish sauce, and not one that adulterates a cheap one with soy sauce.

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Tôm Rim (tom rin) vietnamese shrimp on a serving dish

Tom Rim (Vietnamese Caramelized Shrimp)

This delicious Vietnamese shrimp dish is tasty and fun to make. Don't be intimidated by the shells, this recipe will have you loving these crispy, crackly, sauce covered treats.
5 from 2 votes
Prep Time 5 minutes
Cook Time 12 minutes
Marinading Time 30 minutes
Total Time 47 minutes
Course Appetizer, Main Course, Main Dish, Side Dish
Cuisine Asian, Vietnamese
Servings 6 people
Calories 331 kcal

Ingredients
  

  • 1 kg Shrimp Whole. You want to get a species rather large and with the shell on. You don't need the head although if you do buy shrimp whole make sure to save the head for stock later.
  • 50 grams Sugar White sugar works well here but you can use brown sugar or palm sugar if you prefer. The main job of sugar in this recipe is to provide a bit of sweetness, and to start the caramelization process so the sauce really sticks to the shrimp.
  • 1 Onion Finely diced. You can use yellow or sweet onions or even shallots if you like.
  • 4 cloves Garlic Finely minced
  • 1 Chili Pepper This is optional but does add some nice spice to the shrimp. I used a simple green chili but you can add some Thai bird's eye chili if you want it even spicier.
  • 1 tsp Ginger finely grated.
  • 1 tsp Red Chili Flakes Optional, but again the spice it adds is quite nice in the final dish. It is not really spicy, but you get a bit of fruity notes from the pepper (I used red Aleppo pepper for dishes where I want the flavor without too much heat, then adjust with hot sauce later).
  • 3 tbsp Dark Soy Sauce You can use whatever brand you prefer. My go to for recipes that are cooked as opposed to dipping is Lee Kum Kee Dark Soy Sauce.
  • 1/2 tsp MSG The best option here is Aji No Moto.
  • 1/2 tsp Black Pepper Freshly cracked.
  • 50 ml Fish Sauce There are so many brands of fish sauce you can use and I can honestly recommend a dozen different ones. Yet my best recommendation for tom rin would be Nguyen Gia as I believe Phu Quoc island makes some of the absolute best fish sauces in the world, and especially for Vietnamese food.
  • Spring Onion To taste.
  • Cooking Oil As needed. I use sunflower oil most of the time but you can use soy, vegetable, corn, or whatever you prefer. You won't need much, just a tablespoon or two.

Instructions
 

  • Use scissors to remove the head and legs from the shrimp. You can optionally remove the tail as well. Place them in a large bowl.
  • Add the rest of the ingredients to the bowl except the cooking oil, fish sauce, and green onion. Give everything a thorough mix and place in the fridge for 15-30 minutes to marinade.
  • Set a pan on medium high heat and add oil. When shimmery reduce to medium and add in the shrimp along with all the marinade. Cook until the sauce is thickened and glossy and sticking to the shells. Add the fish sauce and green onion, toss the pan to coat, and turn off the heat.
  • Move shrimp to a serving dish and enjoy with rice or whatever side dish you prefer.
Keyword Prawns, Seafood, Shellfish, Shrimp, Stir Fry
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2 thoughts on “TÔM RIM Vietnamese Caramelized Shrimp”

  1. 5 stars
    Had everything so made it for lunch just now. Only change was leaving out the ginger as I don’t like it. Other than that the shrimp was delicious and I DID eat the shells too. Very good.

  2. Kym Chambers

    5 stars
    OMG these are my new fav ways to make shrimps. Now I need to go to Vietnam and try it as street food

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