Sour Tamarind and Chile Shrimp Stir Fry
A vibrant stir fry featuring succulent shrimp tossed in a tangy tamarind sauce with a spicy kick, balanced by crunchy vegetables. This asian fusion-inspired seafood ready in about 20 minutes pairs large shrimp, peeled and deveined, tamarind paste, red chili flakes 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 tamarind paste
- 1 tsp red chili flakes
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 medium red bell pepper, sliced into thin strips
- 1 cup snap peas
- 3 garlic cloves, minced
- 2 green onions, chopped
- 1 tbsp fresh lime juice
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tsp red chili flakes, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp fresh lime juice until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 lb peeled and deveined shrimp to the wok and stir fry for 2-3 minutes until they begin to turn pink.
- Step 4: Toss in 1 sliced red bell pepper and 1 cup snap peas, stir frying for another 2 minutes until vegetables are crisp-tender.
- Step 5: Pour the tamarind sauce over the shrimp and vegetables, stirring constantly for 1-2 minutes until the sauce thickens slightly and coats everything evenly.
- Step 6: Remove from heat and garnish with 2 chopped green onions before serving immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sour Tamarind and Chile Shrimp Stir Fry 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 Sour Tamarind and Chile Shrimp Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.
Can I substitute ingredients in Sour Tamarind and Chile Shrimp Stir Fry?
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 Sour Tamarind and Chile Shrimp Stir Fry 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 Sour Tamarind and Chile Shrimp Stir Fry?
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.
