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    Vietnamese Sautéed Shrimp in Tomato Sauce.

    Serves: 3-4
    Prep Time: 10 min.
    Cook Time: 15 min.
    Difficulty: Easy

    Peter Nguyen is Chef/Partner of Lê Madeline in Quincy, Massachusetts. Peter is a 2026 semifinalist for the prestigious James Bear Award for Best Chef, Northeast.

    Called tôm sốt cà chua in Vietnamese, this easy yet incredibly delicious dish is traditionally enjoyed during Lunar New Year in Vietnam—at least in Chef Peter Nguyen’s house. The sweet, tangy, and garlicky tomato sauce pairs beautifully with the Gulf Shrimp, bringing out its natural sweetness. Pair this dish simply with white rice and garnish with scallion and cilantro. It's hard to just have one serving; trust us, we had to make extra rice in the test kitchen to have seconds and thirds. It's that good. 

    Ingredients

    Colossal Wild Gulf Shrimp

    $29.00

    Large Tail-On Wild Gulf Shrimp

    $26.00

    • 1 lb shrimp, deveined, shell-optional
    • 2–3 ripe tomatoes, rough chopped
    • 6 cloves garlic, sliced
    • 1 small shallot, sliced
    • 1/4 cup scallion whites sliced in thin rounds
    • 2 tbsp fish sauce
    • 1/4 cup water or chicken broth
    • 2 tsp sugar (adjust to taste)
    • 1 tsp chicken bouillon powder
    • ½ tsp black pepper
    • Neutral oil
    • Scallions and cilantro to garnish on top
    • Scallion greens for sliced long ways for garnish (optional)
    • Cilantro rough chopped for garnish (optional)

    Instructions

    1.

    Heat a pan over medium high heat with a little oil. Lightly season shrimp with black pepper and sear quickly, about 1 minute per side, until just pink. Remove and set aside.

    2.

    Lower heat to medium. Add a bit more oil if needed, then sauté garlic, scallion whites, and shallots until fragrant.

    3.

    Add chopped tomatoes, then water or chicken broth, and a small pinch of salt. Cook for 5–7 minutes, stirring, until tomatoes break down and become saucy.

    4.

    Stir in fish sauce, sugar, and chicken bouillon powder. Taste and adjust the sauce should be savory with a slight sweetness.

    5.

    Add shrimp back into the pan and toss to coat. Simmer 1–2 minutes until shrimp are fully cooked and glossy.

    6.

    Finish with extra black pepper and garnish if desired.

    7.

    Serve with steamed white rice. Optional but highly recommended: a fried egg on the side.

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