Garlic-Tamarind Sinigang with Shrimp and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy Filipino sour soup featuring plump shrimp and fresh vegetables simmered in a fragrant tamarind and garlic broth. This filipino-inspired seafood ready in about 40 minutes pairs shrimp, peeled and deveined, tamarind paste, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Cook: 25 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, bring 6 cups water to a boil over medium-high heat. Add 4 crushed garlic cloves and 1 sliced onion, simmer for 5 minutes until aromatic.
  2. Step 2: Add 2 quartered tomatoes, 1 cup sliced daikon radish, 1 cup string beans, and 1 cup eggplant chunks. Simmer for 10 minutes until vegetables begin to soften.
  3. Step 3: Stir in 3 tbsp tamarind paste and 2 tbsp fish sauce, adjusting salt to taste. Add 1 whole green chili pepper if desired for heat.
  4. Step 4: Add 1 lb peeled and deveined shrimp and cook for 3-4 minutes until shrimp turn pink and opaque.
  5. Step 5: Finally, stir in 2 cups fresh spinach and cook for 1 minute until wilted. Remove from heat and serve hot with steamed rice.

Frequently asked questions

How long does Garlic-Tamarind Sinigang with Shrimp and Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Tamarind Sinigang with Shrimp and Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Garlic-Tamarind Sinigang with Shrimp and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Tamarind Sinigang with Shrimp and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Tamarind Sinigang with Shrimp and Vegetables?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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