Salt-Roasted Shrimp (Tôm Rang Muối)

Name: Salt-Roasted Shrimp (Tôm Rang Muối)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnam
Ingredients: 1 lb (450 g) large head-on, shell-on shrimp (16-20 count); 2 tsp (10 g) sea salt; 1 tsp (5 g) sugar; ½ tsp (1 g) freshly ground black pepper; 3 tbsp (45 ml) vegetable oil; 8 garlic cloves, finely minced; 2-3 fresh bird's eye chiles, thinly sliced (adjust to taste); 2 scallions, thinly sliced, for garnish

Tôm rang muối Say it: tohm rahng moo-oy

By the Passport Plate editors. Published November 15, 2026.

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Tôm rang muối is a beloved Vietnamese seafood dish featuring shell-on shrimp stir-fried until crispy with a fragrant mixture of salt, garlic, and fresh chiles. Popular throughout Vietnam as a quick home-cooked meal or beer food, it is prized for its intense savory flavor and satisfying crunch. The shells protect the sweet shrimp meat while absorbing the salty, spicy seasoning, creating a dish that is eaten whole with the shells on for maximum taste and texture.

Salt-Roasted Shrimp (Tôm Rang Muối)

Tôm rang muối

Pronounced tohm rahng moo-oy

Serves: 4
Prep: 15 min
Cook: 10 min
Total: 25 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains shellfish. Check labels on packaged ingredients.

Ingredients

4 servings

1 lb (450 g)450 g (1 lb) large head-on, shell-on shrimp (16-20 count)
2 tsp (10 g)10 g (2 tsp) sea salt
1 tsp (5 g)5 g (1 tsp) sugar
½ tsp (1 g)1 g (½ tsp) freshly ground black pepper
3 tbsp (45 ml)45 ml (3 tbsp) vegetable oil
8 garlic cloves, finely minced
2-3 fresh bird's eye chiles, thinly sliced (adjust to taste)
2 scallions, thinly sliced, for garnish

Method

Rinse the shrimp under cold water and pat very dry with paper towels. Use kitchen scissors to trim the sharp point from the head and the legs if desired, but leave the shells and heads intact.
In a small bowl, mix the sea salt, sugar, and black pepper; set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Add the shrimp in a single layer and fry without stirring for 1 minute until they begin to turn pink and the shells start to crisp.
Flip the shrimp and continue frying for another 1-2 minutes until they are bright orange-red and the shells feel crispy.
Push the shrimp to one side of the wok. Add the minced garlic and sliced chiles to the hot oil and stir-fry for 20-30 seconds until the garlic is golden and fragrant.
Toss everything together, sprinkle the salt-sugar-pepper mixture evenly over the shrimp, and stir-fry for 30-45 seconds more until the seasoning coats the shells well.
Remove from heat, scatter with sliced scallions, and transfer to a serving plate.

Regional variants

Some cooks add a splash of rice wine or a pinch of five-spice powder during stir-frying. In southern Vietnam it is sometimes finished with a little lime juice or served with a simple dipping sauce of salt, pepper, and lime.

Cook's notes

Use the freshest shrimp possible; head-on shrimp give the best flavor.
Do not overcook or the shrimp will become tough; the shells should be crispy but the meat still juicy.
Adjust the chile amount to your preferred heat level; the dish is meant to be boldly seasoned.

Serve with

Steamed white rice, cold beer, or a simple cucumber salad.

Make ahead and storage

Best eaten immediately after cooking. Leftovers can be refrigerated up to 1 day and gently reheated in a hot wok.

Salt-Roasted Shrimp (Tôm Rang Muối)