Sautéed Shrimp Sinigang with Tamarind Broth and Vegetables
A tangy Filipino sour soup featuring sautéed shrimp in a bright tamarind broth with fresh vegetables for a comforting and vibrant meal. This filipino-inspired seafood 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 220 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.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 3 tbsp tamarind paste
- 6 cups water
- 2 medium tomatoes, quartered
- 1 cup radish, thinly sliced
- 1 cup long green beans, cut into 2-inch pieces
- 1 cup eggplant, cut into 1-inch pieces
- 1 medium onion, quartered
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 whole green chili pepper (optional)
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, bring 6 cups water to a boil over high heat. Add 2 quartered tomatoes, 1 medium quartered onion, and 3 tbsp tamarind paste; stir to dissolve tamarind. Reduce heat and simmer for 10 minutes to infuse broth.
- Step 2: Strain broth into another pot, discarding solids, then return broth to medium heat. Add 1 cup thinly sliced radish, 1 cup 2-inch long green beans, and 1 cup 1-inch eggplant pieces. Simmer for 8 minutes until vegetables are tender but still firm.
- Step 3: While vegetables cook, heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1 lb peeled and deveined shrimp and sauté for 2-3 minutes until pink and just cooked through.
- Step 4: Add the cooked shrimp to the simmering broth along with 2 tbsp fish sauce and 1 whole green chili pepper if using. Adjust salt to taste and simmer for another 2 minutes.
- Step 5: Remove from heat and ladle the hot shrimp sinigang into bowls. Serve immediately with steamed rice for a bright, comforting meal.
Frequently asked questions
How long does Sautéed Shrimp Sinigang with Tamarind Broth 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 Sautéed Shrimp Sinigang with Tamarind Broth 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 Sautéed Shrimp Sinigang with Tamarind Broth 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 Sautéed Shrimp Sinigang with Tamarind Broth 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 Sautéed Shrimp Sinigang with Tamarind Broth 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.
What others are saying
- ★★★★★
This was my first time making sinigang and it turned out perfect! The tamarind broth was tangy and the shrimp were so tender.
- ★★★★☆
The broth was delicious, but I found it slightly bland. Next time I'll add more tamarind paste.
- ★★★★☆
Cooked for my family and they loved it, but the vegetables took longer to cook than the recipe said.
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