In season当季Vietnamese越南
Vietnamese Caramelized Shrimp (Tôm Rim)越式咸甜焦香虾
A peeled-shrimp home adaptation of tôm rim, with a light fish-sauce glaze rather than crunchy shell-on shrimp. The short fridge marinade is included.去壳虾家常版，薄鱼露甜汁而非脆壳虾；时间包含短时冷藏腌制。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Use thawed peeled, deveined shrimp; pat dry. Mince garlic and shallot and slice scallion, keeping whites separate. Divide aromatics in half.用已解冻去壳去线虾吸干，蒜葱头切末、葱白绿分开，香料末分半。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾10 oz盎司
- Garlic大蒜3 cloves瓣
- Shallot红葱头1
- Fish sauce鱼露2 tsp小勺
- Sugar白糖2 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）2 tsp小勺
- Scallion葱1
Method做法
Toss the shrimp with the fish sauce, sugar, pepper, and half the garlic and shallot. Cover and refrigerate — don't leave it out on the counter.
虾里拌入鱼露、糖、胡椒和一半的蒜末、红葱头末，盖好放冰箱，别搁在台面上。
The shrimp stays cold while it marinates.腌的时候虾一直是凉的。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Warm the oil in the skillet, then stir the rest of the garlic, shallot, and scallion whites for 30 seconds. Add the shrimp with all the marinade and spread them in a single layer.
锅里把油烧热，下剩下的蒜末、红葱头末和葱白炒30秒。倒入虾和全部腌汁，铺成一层。
The aromatics sizzle but don't blacken.香料滋滋响，但没发黑。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Cook the shrimp for 3–5 minutes, turning them, until opaque and 145°F (63°C). If the sauce still looks watery, lift the cooked shrimp onto a clean plate and simmer the sauce alone for 1–2 minutes until glossy. Don't keep cooking peeled shrimp hoping for crisp shells — they won't get them.
翻着虾煮3–5分钟，到不透明、中心到145°F (63°C)。汁要是还稀，就先把熟虾盛到干净盘子里，单把汁收1–2分钟到油亮。去壳虾别为了脆壳一直煮，煮不出脆壳的。
The shrimp is cooked through and the glaze still flows.虾熟透了，酱汁还能流动。
Common mistake & quick fix容易错在哪，怎么补救
The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。
Return any shrimp you set aside, toss briefly to coat, turn off the heat, and add the scallion greens. Serve right away, with a vegetable and a starch if you like.
盛出去的虾倒回锅里，翻几下裹上汁，关火，撒葱绿。马上上桌，想配的话配点蔬菜和主食。
A light, shiny coating — not burnt caramel.酱汁薄薄一层、油亮，没有熬焦发苦。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Shallot红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
- Ground black pepper黑胡椒粉
Freshly ground black pepper tastes far brighter than pre-ground; it's the key to Vietnamese shaking beef.现磨黑胡椒比预磨的香得多，是越南牛肉粒的关键。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice; linked recipes are optional extras with separate ingredients.配蔬菜和适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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