Tôm Nướng Muối Ớt (Grilled Shrimp with Salt and Chili)

Spicy, smoky, and irresistibly bold — Grilled Shrimp with Salt and Chili is a Vietnamese favorite that brings the heat to any meal. Perfect as a beer snack, this fiery dish combines fresh shrimp with garlic, chili, and coarse salt, grilled to perfection and served with a zesty dipping sauce. It’s not just food; it’s a celebration of flavor and togetherness.

Nguyên liệu

Main

500g shrimp (peeled or unpeeled, depending on preference)

Marinade

3 fresh red chilies (finely chopped)
9 cloves garlic (minced)
1 tbsp coarse salt (muối hạt)
1 tbsp oyster sauce (dầu hào)
1 tbsp honey (mật ong)
1 tsp chili oil/paste (sa tế)
Juice of 2 calamansi limes (tắc)

Seasonings (to taste)

Ground pepper
Seasoning powder (hạt nêm)
MSG (optional)

Thành phần dinh dưỡng

For: Pescatarians
Calories per serving: ~180–220 kcal (per 3–4 medium shrimp with marinade)

Key Nutrients

1. Lean Protein (18–22g)

Source: Shrimp (tôm)
Benefits: Builds and repairs muscles, low in fat and calories, rich in essential amino acids.

2. Antioxidants & Bioactive Compounds

Capsaicin (from chili + sa tế): Boosts metabolism, reduces inflammation
Allicin (from garlic): Supports heart health and immune system
Carotenoids – especially Astaxanthin (from shrimp): Powerful antioxidant that supports skin and eye health

3. Healthy Minerals

Selenium (from shrimp): Antioxidant defense, supports thyroid function
Zinc (from shrimp): Immune and skin health
Iron (from shrimp + chili): Supports oxygen transport and energy metabolism

4. Natural Sugar & Glaze Enhancer

Source: Honey + calamansi (tắc)
Benefits: Adds natural sweetness and caramelizes during grilling for better flavor and texture

Chế biến

1. Prepare the Shrimp

To make this dish truly delicious, choose live or extremely fresh shrimp. Rinse the shrimp 2–3 times with clean water, then drain. You may trim the sharp head, legs, and antennae—or leave the shrimp whole for a more rustic presentation.

How to devein shrimp quickly and cleanly:

Step 1: From the tail, count up to the second segment between the shells. Insert a toothpick here to gently pull out the black vein (digestive tract).
Step 2: Alternatively, you can lift the shell near the shrimp’s head to find the vein and slowly pull it out by hand or with a knife.

2. Marinate the Shrimp

In a mixing bowl, combine:

2 chopped fresh chilies
6 minced garlic cloves
1 tbsp coarse salt
1 tsp ground pepper
1 tbsp seasoning powder
1 tsp MSG
1 tbsp oyster sauce
1 tbsp honey
1 tsp chili oil or satay

Toss the shrimp in the marinade until evenly coated. Let the shrimp marinate for 30 minutes. Once marinated, insert metal skewers into each shrimp, running them from tail to head to keep the shape straight during grilling.

3. Grill the Shrimp

Place the skewered shrimp in an air fryer or grill. Cook at 180°C (356°F) for 10 minutes, or until the shrimp turn golden-red with slightly charred edges.

4. Make the Dipping Salt

In a mortar, pound together:

1 chili
3 garlic cloves
1 tbsp coarse salt
1 tsp MSG

Just before serving, squeeze in the juice of 2 calamansi limes (tắc) and stir well.

Bước 4 Làm nước chấm Tôm nướng muối ớt

5. Final Dish

Your Grilled Shrimp with Salt and Chili is ready! The shrimp are vibrant in color, tender, naturally sweet, and bursting with bold chili flavor that makes you “hít hà” with each bite. Paired with the zesty, spicy dipping salt, this dish is perfect for gatherings or a beer-friendly snack.

Câu chuyện

A Fiery Favorite of Vietnamese Beer Culture

Grilled Shrimp with Salt and Chili (Tôm nướng muối ớt) isn’t just a dish—it’s a whole vibe. In the vibrant world of Vietnamese nhậu culture, where good food goes hand in hand with cold beer and warm laughter, this dish reigns supreme. Found everywhere from seaside eateries to street food stalls and backyard barbecues, it’s a crowd-pleaser built on simplicity, heat, and the natural sweetness of fresh shrimp.

What makes it special is the harmony between fiery chili, punchy garlic, coarse sea salt, and a touch of sweetness from honey or shrimp itself. Skewered and grilled until lightly charred, these shrimp offer a perfect balance of smoky, spicy, and savory. One bite, and you’ll understand why it’s a staple of late-night gatherings. Add a dipping sauce made with crushed salt, lime, and chili, and you’ve got the kind of “mồi nhậu” (drinking snack) that makes conversations last for hours.

This dish isn’t just about flavor—it’s about community, heat (both from the spice and the grill), and the joy of eating with your hands while the world slows down. Whether by the beach or on a busy Hanoi street corner, tôm nướng muối ớt is where culinary boldness meets social ritual.

Chia sẻ] cách ướp tôm nướng muối ớt cay cay hấp dẫn Cách làm tôm nướng muối ớt ngon nhứt nách - YummyDay

(Vietnamese’s favourite drinking snack)

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