Sautéed Shrimp with Tamarind and Garlic Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent shrimp sautéed in a tangy tamarind and garlic sauce, delivering a perfect balance of sour, savory, and slightly sweet flavors. This Filipino-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, peeled and deveined, tamarind paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 10 min Serves 4 Filipino cuisine 210 cal/serving

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Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons tamarind paste
4 garlic cloves, minced
1 teaspoon brown sugar
1 tablespoon fish sauce
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons for garnish chopped fresh parsley
for serving fresh lime wedges

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Instructions

Step 1: In a small bowl, whisk together 2 tablespoons tamarind paste, 1 teaspoon brown sugar, 1 tablespoon fish sauce, and 1/4 cup water until smooth and set aside.
Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 1 pound peeled and deveined shrimp to the skillet in a single layer. Cook for 2 minutes per side until shrimp turn pink and opaque.
Step 4: Pour the tamarind sauce mixture over the shrimp and stir to coat. Cook for another 2 minutes until the sauce thickens slightly and glazes the shrimp.
Step 5: Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately with fresh lime wedges.