Vietnamese Grilled Shrimp - Tom Cang Nuong Recipe

Name: Vietnamese Grilled Shrimp - Tom Cang Nuong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; wooden skewer; For the Marinade; 1 small onion, minced,rinced under cold water,and drained; 2 cloves garlic, minced; 1 teaspoon vegetable oil; 1 -2 dash fish sauce; For the Dipping Sauce; 1 lime, juice of; 1 teaspoon fresh ground pepper; 1/2 teaspoon sea salt; 1/2 teaspoon fish sauce; 1/2 teaspoon sugar

Servings: persons

1 lb large shrimp, peeled and deveined
wooden skewer
For the Marinade
1 small onion, minced,rinced under cold water,and drained
2 cloves garlic, minced
1 teaspoon vegetable oil
1 -2 dash fish sauce
For the Dipping Sauce
1 lime, juice of
1 teaspoon fresh ground pepper
1/2 teaspoon sea salt
1/2 teaspoon fish sauce
1/2 teaspoon sugar

1
Mix the onion, garlic, oil, and fish sauce in a bowl large enough to hold the shrimp.
2
Add the shrimp, toss to coat evenly, and marinate, covered, at room temperature for 30 minutes.
3
Soak the wooden skewers in water for 20-30 minutes.
4
Prepare grill or preheat broiler.
5
To prepare the dip, mix together the lime juice, pepper, salt, fish sauce, and sugar, in a small bowl, mixing well; adjust seasonings to taste (add a little water or sugar if dip seems too tart).
6
Thread shrimp onto wooden skewers; lightly coat each finished skewer with oil or cooking spray, and place on grill over medium coals or heat (or place on pan under broiler), and cook approximately 5 minutes, turning once, or until shrimps are pink, firm, and slightly charred in spots.
7
Serve shrimp with the dipping sauce.
8
A good accompaniment would be steamed rice, or an Asian noodle dish.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb large shrimp, peeled and deveined, wooden skewer, For the Marinade, 1 small onion, minced,rinced under cold water,and drained, and more.

Yes, Vietnamese Grilled Shrimp - Tom Cang Nuong falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Grilled Shrimp - Tom Cang Nuong

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions