Shrimp Stir-Fry with Tamarind and Vinegar Sauce

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A quick stir-fry combining succulent shrimp with a tangy tamarind and rice vinegar sauce, accented by fresh vegetables and aromatic spices. This Asian Fusion-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp peeled and deveined, vegetable oil, garlic cloves 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 large shrimp peeled and deveined
• 2 tbsp vegetable oil
• 3 minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 1 cup trimmed snap peas
• 2 sliced green onions
• 2 tbsp tamarind paste
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1/4 tsp red chili flakes
• 2 tbsp chopped fresh cilantro

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp rice vinegar, 2 tbsp soy sauce, 1 tsp brown sugar, and 1/4 tsp red chili flakes until smooth and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
3. Step 3: Add 1 lb peeled and deveined large shrimp to the wok and stir-fry for 2 minutes until the shrimp start turning pink.
4. Step 4: Add 1 medium sliced red bell pepper and 1 cup snap peas to the wok, continue stir-frying for 3 minutes until vegetables are crisp-tender and shrimp are cooked through.
5. Step 5: Pour the tamarind-vinegar sauce over the shrimp and vegetables. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats the ingredients.
6. Step 6: Remove from heat and stir in 2 sliced green onions and 2 tbsp chopped fresh cilantro before serving immediately with steamed rice or noodles.