Authentic Vietnamese Garlic Shrimp Recipe (Tôm Rim Tỏi)
Details
A flash to cook and impossible to resist, this Vietnamese Garlic Shrimp recipe delivers a powerful punch of sweet, savory, and garlicky goodness. Perfect for a quick weeknight dinner or a casual get-together, these shrimp are pan-seared and glazed in a sticky, aromatic sauce that will have you scraping the pan clean. Serve with a mountain of fluffy jasmine rice and feel like you're dining on the streets of Saigon.
Ingredients
Cook's Notes
The magic of this dish lies in its beautiful balance of core Vietnamese flavors: the savory depth of fish sauce, the sweetness of sugar, and the pungent, aromatic hit of a generous amount of garlic. The technique of quickly searing the shrimp and then simmering them in the sauce creates a perfect glaze that clings to each bite, ensuring maximum flavor delivery. Unlike other methods that might just toss shrimp with garlic, this Vietnamese garlic shrimp recipe builds layers of flavor by creating a caramel-like sauce that the shrimp cooks in, making it succulent and intensely flavorful.
For the best results, don't be shy with the fresh aromatics—shallots and garlic are key. This dish is best served immediately over hot jasmine rice to soak up every last drop of the incredible sauce. For a bit of freshness, add a side of sliced cucumbers and tomatoes. Leftovers can be stored in an airtight container in the refrigerator for up to two days and are fantastic cold in a salad or gently reheated in a pan. If you don't have shallots, a yellow onion can be used in a pinch, but the delicate sweetness of the shallot is preferred.
Instructions
In a small bowl, whisk together the fish sauce, sugar, and water until the sugar is completely dissolved. Set aside.
Pat the shrimp dry with paper towels. This will help them sear nicely instead of steaming.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped shallots and cook, stirring frequently, until they soften and become fragrant, about 2-3 minutes.
Add the minced garlic to the skillet and cook for another 30-60 seconds until golden and aromatic. Be careful not to burn the garlic.
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until they turn pink and are just beginning to curl.
Pour the fish sauce mixture into the skillet over the shrimp. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened into a glaze and the shrimp are fully cooked, about 3-4 minutes.
Stir in the black pepper. Remove from heat and transfer to a serving platter. Garnish with sliced scallions and optional red chili. Serve immediately with steamed rice.
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