Vietnamese Grilled Shrimp Tom Cang Nuong
Experience the irresistible allure of Vietnamese Grilled Shrimp, or Tôm Càng Nướng, a dish that masterfully combines bold umami flavors with tantalizing hints of sweetness and spice. This recipe features succulent, head-on shrimp marinated in a fragrant blend of fish sauce, oyster sauce, honey, garlic, shallots, and lime juice, creating a perfect harmony of salty, tangy, and savory notes. Enhanced with chili flakes for a subtle heat and grilled to perfection, the shrimp develop a smoky char while retaining their juicy, tender texture. Garnished with fresh cilantro and served with lime wedges for a vibrant finish, this crowd-pleasing dish is ideal for backyard barbecues, light dinners, or memorable family gatherings. Quick to prepare and packed with authentic Vietnamese flavors, this grilled shrimp recipe ensures a culinary adventure that’s as effortless as it is delicious.
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Recipe Information
Ingredients
- 500 grams Large shrimp (head-on, shell-on preferred)
- 4 pieces Garlic cloves (minced)
- 2 pieces Shallots (minced)
- 2 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Honey
- 1 tablespoon Vegetable oil
- 1 tablespoon Lime juice
- 1 teaspoon Chili flakes
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Clean the shrimp thoroughly by rinsing them in cold water. Use a pair of scissors to cut off any sharp legs or antennae while keeping the shells intact.
In a mixing bowl, prepare the marinade by combining minced garlic, minced shallots, fish sauce, oyster sauce, honey, vegetable oil, lime juice, chili flakes, and black pepper. Stir together until well mixed.
Add the cleaned shrimp to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow the flavors to infuse.
Preheat the grill to medium-high heat. If using bamboo skewers, soak them in water during the marination time to prevent burning.
Thread the marinated shrimp onto skewers (optional). Place the shrimp directly on the grill or grilling basket. Cook for 2-3 minutes per side, or until the shells turn bright orange and the meat is opaque. Be careful not to overcook as shrimp can become rubbery.
Remove the shrimp from the grill and transfer to a serving plate. Garnish with freshly chopped cilantro.
Serve immediately with lime wedges on the side for an added citrus kick. Enjoy your Vietnamese Grilled Shrimp (Tôm Càng Nướng)!
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3511 mg | 153% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 20.1 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 413 mg | 32% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
