Shrimp Stir-Fry with Tamarind and Vinegar Sauce

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

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 ready in about 20 minutes blends large shrimp peeled and deveined, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Asian Fusion cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Shrimp Stir-Fry with Tamarind and Vinegar Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Shrimp Stir-Fry with Tamarind and Vinegar Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Shrimp Stir-Fry with Tamarind and Vinegar 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 Shrimp Stir-Fry with Tamarind and Vinegar 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 Shrimp Stir-Fry with Tamarind and Vinegar Sauce?

Asian Fusion 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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