Sautéed Shrimp Sinigang with Tamarind Broth

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

A tangy Filipino sour soup featuring sautéed shrimp simmered in a refreshing tamarind broth with vegetables. This Filipino-inspired seafood recipe, ready in about 40 minutes, pairs medium 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.

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. Add 2 quartered tomatoes and 1 quartered onion. Lower heat and simmer for 10 minutes to extract flavor.
  2. Step 2: Stir in 2 tbsp tamarind paste and 2 tbsp fish sauce until dissolved. Add 1 cup sliced radish, 1 cup string beans, and 1 whole green chili pepper. Simmer for 5 minutes.
  3. Step 3: Meanwhile, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Sauté 1 lb peeled and deveined shrimp for 2 minutes per side until pink and just cooked.
  4. Step 4: Add sautéed shrimp and 2 cups fresh spinach leaves into the pot. Simmer for 2 more minutes until spinach wilts. Adjust salt to taste and remove the chili before serving.

Frequently asked questions

How long does Sautéed Shrimp Sinigang with Tamarind Broth 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 Sautéed Shrimp Sinigang with Tamarind Broth?

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 Sautéed Shrimp Sinigang with Tamarind Broth?

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 Sautéed Shrimp Sinigang with Tamarind Broth 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 Sautéed Shrimp Sinigang with Tamarind Broth?

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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