Tôm Rim is a delicious Vietnamese shrimp dish that comes together quickly for a fast weeknight meal. This caramelized shrimp recipe has a complex sweet and savory flavor profile from just a few easy-to-find ingredients.
Tôm Rim features plump, juicy shrimp quickly sautéed in a rich caramel sauce. The dish takes its name from the caramelization process, where sugar is cooked until browned to develop complex nutty, buttery, and slightly bitter notes. When shrimp is cooked in this aromatic caramel, it absorbs tons of flavor.
While Tôm Rim has roots in Vietnamese cuisine, the combination of sweet, salty, spicy, and umami flavors has broad appeal. When you need a fast, flavorful meal on a busy work night, this Tôm Rim recipe delivers. Read on to learn how to make this delicious Vietnamese caramelized shrimp at home with just 20 minutes of active cooking time.
Why Is Tôm Rim a Popular Vietnamese Dish?
- Complex and balanced flavors – the bittersweet caramel, spice, saltiness, and umami make Tôm Rim very craveable.
- Appealing texture – the shrimp gets caramelized on the outside but stays juicy inside.
- Quick cooking time – the active stove time is only about 15-20 minutes.
- Easy to modify – the recipe can be tweaked with different veggies, spices, and proteins.
What Makes This Tôm Rim Recipe Quick and Simple?
- Limited ingredients – you likely have a lot of these already in your pantry and fridge.
- Fast active cooking time – majority of time is inactive as sauce simmers.
- Shortcut ingredients – fish sauce adds lots of savory umami flavor quickly.
- Simple caramelization – no candy thermometer needed!
This easy Tôm Rim is a go-to fast dinner thanks to its short ingredient list, quick stove time, and bold Vietnamese flavors. Keep reading for the essential recipe details!
Ingredients For Tôm Rim
Tôm Rim has a short ingredient list, but each component contributes lots of flavor. Here’s what you need:
- Shrimp – go for raw, peeled shrimp. Tiger shrimp or white shrimp work well.
- Vegetable oil – use a neutral oil with high smoke point like canola or vegetable oil.
- Garlic – mince or grate fresh garlic. You’ll need about 4 large cloves.
- Ginger – peel and grate 1 inch of fresh ginger root.
- Sugar – white granulated sugar adds sweetness. Brown sugar works too.
- Fish sauce – add savory, salty umami flavor. Substitute soy sauce or coconut aminos to make vegetarian.
- Chicken or vegetable broth – adds moisture and depth of flavor.
- Red pepper flakes – spice it up with chili flakes or sambal oelek.
- Lime – fresh lime juice brightens up the dish.
Instructions For Tôm Rim
Making Tôm Rim at home is easy. Just caramelize the sugar, simmer a quick sauce, then sear the shrimp. Here’s how:
Caramelize the Sugar
- Heat vegetable oil in wok or large skillet over medium-high heat.
- Add sugar and cook, stirring constantly, until melted and caramel in color, 2-4 minutes.
- Once sugar is dark amber color, remove pan from heat. Carefully add garlic, ginger, fish sauce, and broth. Mixture will steam and bubble.
- Return pan to medium heat. Simmer until sauce is smooth and slightly reduced, about 2 minutes.
Sear the Shrimp
- Increase heat to high. Add shrimp to pan in single layer.
- Cook shrimp 1 minute per side until just opaque and pink. Don’t overcook.
- Remove pan from heat. Add red pepper flakes and lime juice.
- Toss to coat shrimp in sauce. Enjoy immediately over rice or noodles!
Tips for Caramelizing Sugar
- Use a heavy-bottomed pan to prevent burning. Nonstick works well.
- Avoid crystalized sugar by stirring constantly as it melts.
- Cook until deep amber color for maximum flavor.
- Remove pan from heat before adding liquid to prevent splattering.
Tips and Tricks Cooking Tôm Rim
Use these pro tips for making foolproof Tôm Rim at home:
Select the Best Shrimp
- Look for raw, shell on shrimp if possible. Peel yourself for superior flavor.
- Seek out fresh, not thawed. Shrimp should have a mild ocean aroma.
- Size doesn’t matter! Smaller shrimp will cook faster so adjust time.
Perfectly Caramelize Shrimp
- Pat shrimp dry before cooking to help caramelization.
- Don’t overcrowd pan. Cook in batches if needed.
- Let shrimp crust develop before flipping. Resist stirring too much.
- Take pan on and off heat to control temp if needed.
Elevate Your Tôm Rim
- Serve over steamed jasmine rice to soak up sauce.
- Garnish with chopped peanuts, herbs, chili slices, or lime wedges.
- Pair with a crisp green salad or quick pickled veggies.
- For more protein, add sliced pork belly, chicken, or tofu.
- Swap in different vegetables like onions, carrots, or green beans.
Variations Of Tôm Rim
While traditional Tôm Rim features shrimp, you can modify the recipe in lots of ways:
- Vegetables – Add sliced onions, bell peppers, mushrooms, green beans, or snow peas.
- Protein – Swap in chicken thighs, pork chops, or extra-firm tofu.
- Herbs and Spices – Play with lemongrass, Thai basil, cilantro, mint, coconut milk, turmeric.
- Sweeteners – Use coconut sugar, maple syrup, or honey instead of plain sugar.
- Sauces – Substitute oyster sauce or hoisin for the fish sauce.
Feel free to experiment to make the recipe your own! The basic technique stays the same: caramelize, simmer, and sear.
Conclusion: Tôm Rim Recipe
With its bold Vietnamese flavors, crunchy caramelized shrimp, and easy 20-minute cook time, this Tôm Rim recipe is a winner for hectic weeknights. The complex sweet, sour, salty, spicy flavors keep you coming back for more. Make it on repeat for a satisfying fast dinner or improvise on the recipe for something new each time. Either way, Tôm Rim is a great addition to your weekday dinner rotation.
Tôm Rim (Vietnamese Caramelized Shrimp)
Notes
- You can adjust the amount of fish sauce and soy sauce to your taste preference.
- For a spicier version, add a chopped chili pepper to the pan along with the onions.
- Feel free to substitute brown sugar with granulated sugar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Ingredients
- • Shrimp/prawns: 1 pound (deveined and butterflied)
- • Onion: ½, diced
- • Green onions: 3-4, white parts chopped and green parts sliced separately
- • Dark soy sauce: 1 tablespoon
- • Fish sauce: 1 ½ tablespoons
- • Brown sugar: 1 ½ tablespoons
- • Chicken bouillon powder: 1 teaspoon
- • Black pepper: Dash
- • Cooking oil: Enough for frying
Instructions
- Marinate the shrimp: In a bowl, combine the deveined and butterflied shrimp with the dark soy sauce, fish sauce, brown sugar, and chicken bouillon powder. Let them marinate for 10 minutes while you prepare the other ingredients.
- Sauté the aromatics: Heat oil in a pan over medium-high heat. Add the diced onions and chopped white parts of the green onions. Cook for 1-2 minutes, until softened and fragrant.
- Cook the shrimp: Add the marinated shrimp to the pan and cook for 5-6 minutes per side, or until opaque and cooked through. Flip the shrimp halfway during cooking.
- Finish the dish: Add the sliced green parts of the green onions and cook for another minute. Season with a dash of black pepper to taste.
- Serve: Enjoy your Tôm Rim immediately with steamed white rice.
Nutrition Facts
Tôm Rim (Vietnamese Caramelized Shrimp)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 20 | 30.8% | |
| Saturated Fat 7 | 35% | |
| Trans Fat 0 | ||
| Cholesterol 250mg | 83.3% | |
| Sodium 700mg | 29.2% | |
| Total Carbohydrate 30 | 10% | |
| Dietary Fiber 3 | 12% | |
| Sugars 15 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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