Dinner · 25 min · vietnamese

Tom Rim Man

Vietnamese flavors, weeknight effort. Large shrimp meets fish sauce in a 25-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Large shrimp
• 3 tbsp Fish sauce
• 2 tbsp Sugar
• 4 cloves Garlic
• 2 Shallots
• 1 tbsp Annatto oil
• 1 tsp Black pepper
• 3 Scallions
• 1 Lime

Steps

1. Keep the shells on. They crisp into sweet, edible candy in the hot pan and shield the shrimp from overcooking, which is exactly why this dish tastes better than peeled shrimp ever could.
2. Sear the shrimp in a hot oiled pan in a single layer until the shells turn pink and spotty, about 2 minutes per side. Remove to a plate.
3. In the same pan, melt the sugar with the minced garlic and shallots until golden and fragrant, then stir in the fish sauce and annatto oil.
4. Return the shrimp and toss for 2 to 3 minutes until the sauce reduces to a sticky glaze that coats every shell. The sauce should cling, not pool at the bottom.
5. Shower with black pepper and scallions and serve immediately with lime wedges.
6. Eat with steamed rice and do not be shy about sucking the shells; that is where the caramel lives.

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