How to Make Vietnamese Coconut Braised Shrimp

Name: Tôm rim nước dừa
Prep time: 40 min
Cook time: 30 min
Yield: 4
Cuisine: Việt Nam
Ingredients: 500g tôm tươi; 120ml nước dừa tươi; 400g cùi dừa; 2 củ hành khô; 4-5 tép tỏi; Gia vị: Nước mắm, nước màu đường, bột ngọt, hạt tiêu, bột nêm

08 Tháng 10, 2024 • 5 minute read

Ingredients Instruction Tips

How to make coconut braised shrimp that’s rich, flavorful, and irresistibly tender. The shrimp absorbs the sweet, creamy taste of coconut and savory spices, making it a perfect dish for family meals.

Tôm rim nước dừa — Coconut Braised Shrimp

Servings: 4

Prep Time: 40 phút

Cook Time: 30 phút

Ingredients

500g fresh shrimp
120ml fresh coconut water
400g coconut flesh
2 shallots
4-5 garlic cloves
Seasonings: Fish sauce, caramelized sugar, MSG, pepper, seasoning powder

nguyên liệu làm Tôm rim nước dừa — Ingredients

Instructions

Prepare the Shrimp

Trim the digestive tract from the shrimp head, cut off the tail, and devein the shrimp. If the shrimp are no longer alive, it's best to remove the heads, as the digestive juices may leak into the shrimp meat.

After cleaning, rinse the shrimp and let them dry completely. Then marinate the shrimp with:

1 teaspoon of seasoning powder
1/2 tablespoon of fish sauce
1 tablespoon of caramelized sugar
1/2 teaspoon of ground pepper

Mix well and let the shrimp absorb the seasoning for about 15 minutes.

Shrimp preparation — Fish sauce and sugar help the shrimp firm up.

Prepare Other Ingredients

Peel the hard outer layer of the coconut flesh, then slice about 5-6 grams into thin, long pieces (about the length of two fingers) to braise with the shrimp.

Grate the rest of the coconut into fine shreds, reserving about 1 gram to sprinkle on top of the finished dish. The rest can be blended with 300ml of warm water to extract the coconut milk. If blending is not an option, soak the shredded coconut in hot water for 5-6 minutes. Strain the coconut through a sieve and squeeze out the liquid to obtain fresh coconut milk for braising the shrimp.

Bowl of coconut flesh — Soak the coconut flesh in hot water to quickly extract fresh coconut milk

For this recipe, I use both fresh coconut water and coconut milk to enhance the sweet, nutty, and creamy flavors.

Peel and finely chop the shallots and garlic.

Prepared ingredients for coconut braised shrimp — All the ingredients are prepped and ready

How to Cook Coconut Braised Shrimp

Frying garlic and shallots — Add 2 tablespoons of oil to the pan and fry the garlic and shallots until fragrant.

Frying shrimp — Add the shrimp and stir-fry.

To keep the shrimp firm and prevent them from releasing too much water, fry them on high heat.

Frying shrimp with coconut flesh — Once the shrimp are fully cooked and turn reddish-orange, add the sliced coconut flesh and stir-fry together.

Next, pour in the coconut milk to braise. Reduce the heat slightly to preserve the rich coconut flavor as it infuses into the shrimp.

Shrimp braising in coconut milk — Once the braising liquid starts to reduce, add fresh coconut water and continue braising.

According to Cookbeo, braising the shrimp in two stages like this enhances the flavor and sweetness.

Finally, once the sauce thickens, season to taste with fish sauce and a bit of MSG. Sprinkle ground pepper and chopped scallions, stir gently, and turn off the heat. Transfer the coconut braised shrimp to a serving plate.

Finished coconut braised shrimp — The finished dish of coconut braised shrimp

Final Product Requirements

The coconut braised shrimp is fragrant with a beautiful reddish-orange glaze. The dish has a distinct flavor compared to other braised shrimp recipes, thanks to the nutty, creamy essence of coconut. The shell is crispy while the inside stays juicy, sweet, and tender.

plate of coconut braised shrimp — The shrimp has a sweet, rich taste and remains juicy.

This dish is a signature of the Mekong Delta, particularly in Ben Tre province. It has now become popular and is enjoyed across all regions of Vietnam.

coconut braised shrimp dish — Hopefully, it will become a regular dish in your family meals as well!

meal with coconut braised shrimp — Coconut braised shrimp pairs well with pickled eggplant, boiled spinach, and fried fish cakes.

Tips & Notes

4 tips for perfect coconut braised shrimp:

To ensure the best flavor, choose fresh shrimp, preferably river shrimp or white shrimp. If the shrimp is alive, simply trim the whiskers and devein it without cutting off the head.
Avoid marinating shrimp with salt, as it can make the shell less crispy and cause the shrimp to shrivel when cooked.
If available, use palm sugar when marinating. It gives the shrimp a beautiful golden color and adds a nice aroma.
When adding coconut milk, simmer on low heat. Too high a flame will cause the rich coconut flavor to evaporate before it fully infuses into the shrimp.