Sautéed Shrimp with Tamarind and Garlic Sauce

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

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 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 10 min Serves 4 Filipino cuisine 210 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat, garnish with 2 tablespoons chopped fresh parsley, and serve immediately with fresh lime wedges.

Frequently asked questions

How long does Sautéed Shrimp with Tamarind and Garlic Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 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 with Tamarind and Garlic Sauce?

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 with Tamarind and Garlic Sauce?

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 with Tamarind and Garlic Sauce 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 with Tamarind and Garlic Sauce?

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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