Charred Tom Hum Nuong (Grilled Shrimp)
Vietnamese grilled shrimp glazed with caramelized garlic, fish sauce, and lime. High-heat char with a sticky-savory finish — ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 218
- Protein
- 28g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1 whole (juiced) lime
- ½ tsp chili flakes or fresh red chili, minced
Instructions
- 1
Pat shrimp dry with paper towels. Season lightly with salt and pepper.
- 2
Heat 2 tbsp oil in a 12-inch cast-iron skillet over medium-high until smoking, about 90 seconds.
- 3
Add garlic and chili, cook 30 seconds until fragrant. Do not burn.
- 4
Add fish sauce and brown sugar, stir to combine. Add shrimp and spread in a single layer.
- 5
Sear without stirring for 2 minutes. Flip and cook 90 seconds more until edges char and centers opaque.
- 6
Squeeze lime juice over shrimp. Toss to coat. Serve hot with rice or fresh herbs.
Tools you’ll need
- 12-inch cast-iron skillet or large non-stick pan
- paper towels
- wooden spoon or spatula
- cutting board and knife
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