Sinigang-Inspired Tamarind Shrimp and Vegetable Stew

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

A tangy and comforting Filipino stew featuring shrimp and assorted vegetables simmered in a bright tamarind broth. This filipino-inspired seafood ready in about 35 minutes pairs 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 180 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.

★ 4.2 (13 ratings) Prep: 10 min Cook: 25 min Serves 4 Filipino cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water, 3 tbsp tamarind paste, 1 medium quartered yellow onion, and 2 quartered tomatoes. Bring to a boil over medium-high heat and simmer for 10 minutes to develop the tamarind broth.
  2. Step 2: Add 1 cup peeled and sliced daikon radish and 1 cup cut eggplant to the broth, simmer for 5 minutes until vegetables start to soften.
  3. Step 3: Stir in 1 cup trimmed green beans and 2 tbsp fish sauce, then add 1 lb peeled and deveined shrimp along with 1 green chili if using. Cook for 3-4 minutes until shrimp turn pink and are cooked through.
  4. Step 4: Add 2 cups fresh spinach leaves and cook for another 1 minute until wilted. Season with salt to taste and remove the green chili before serving hot with steamed rice.

Frequently asked questions

How long does Sinigang-Inspired Tamarind Shrimp and Vegetable Stew take to make?

Total time is about 35 minutes (10 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 Sinigang-Inspired Tamarind Shrimp and Vegetable Stew?

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 Sinigang-Inspired Tamarind Shrimp and Vegetable Stew?

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 Sinigang-Inspired Tamarind Shrimp and Vegetable Stew 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 Sinigang-Inspired Tamarind Shrimp and Vegetable Stew?

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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