Skip to main content

Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

230 calories: 150g Tom Rim; 10 oz shirataki noodles; 2 oz lettuce
One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.


  • This instructions assume you don't have caramelized sugar in your pantry like I do!
  • Thai chili peppers are optional. It's more traditional just to use lots and lots of ground black pepper for the spice
  • I butterflied my shrimp all the way through to make it pretty for the pictures but you can simply chop it up into bite sized pieces
  • After draining and rinsing/ parboiling your shirataki noodles, toss with the leftover sauce and bits in the pan. Heat until liquid is absorbed.


  • 3T white sugar
  • 1/3 cup water
  • 1.5lb shrimp, pealed and deveined, chopped

  • 2T oil, canola or vegetable
  • 3T shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp ginger, grated (use about 1 inch of fat ginger)
  • 5g Thai chili pepper (optional)
  • 2T fish sauce

  • 1.5 tsp sesame oil
  • cilantro for garnish
  • ground black pepper
  • lettuce, torn into small pieces or shredded


  • Put sugar and water in the middle of a medium sized pan (non stick will be your friend). It doesn't matter is there is a clump of sugar that isn't dissolved as long as the sugar looks moist. Turn heat to high. Let that rip until things bubble and start to turn dark. Voila - caramel.
  • Once the sugar and water turn a pretty dark shade of brown (think freshly brewed coffee), Stir the shrimp into the caramel. Continue to toss the shrimp until cooked. Set aside.
  • Into the same pan, heat up canola oil in the pan until it shimmers. Put shallots, garlic, ginger and pepper (black or Thai) and stir. Cook until fragrant.
  • Add the shrimp with caramel sauce back into pot.
  • Add fish sauce. Cook until liquid is thick.
  • Finish with sesame oil, cilantro, lettuce and more black pepper is you want.


Popular posts from this blog

Fast Day #19: Salmon Sashimi and Seaweed Salad - 293 calories

Salmon Sashimi and Seaweed Salad
Today was an inadvertent Fast Day. I woke up early and headed over to a friend's house for a cheesecake cooking tutorial (more on that later). We were so busy that all I had to eat all morning was a cup of coffee and 2 Vietnamese Steamed Tapioca Dumplings (Banh Bot Loc - more on that later too) for a grand total of 163 calories.

So when I got home, I figured that I should convert the day into a Fast Day and go for a light dinner. Luckily I had some salmon sashimi and seaweed salad in the fridge already.

I'm amazed how filling the salmon is. The richness really helps to keep me full all day. I barely miss the rice now - and that's a big thing for an Asian person to admit!

The seaweed salad (from the prepared section of my Japanese market) was a great addition. On its on own, the salad is very salty so you need very little soy sauce for the fish.

There's no recipe since nothing is cooked. Just slice …

Cracking the Calories: Hu Tieu (Vietnamese Clear Noodle Soup) - 250 Calories

Cracking the Calories: Hu Tieu
Vietnamese Clear Noodle Soup
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…