Sour Tamarind and Ginger Shrimp Stir-Fry

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

A quick stir-fry dish featuring succulent shrimp tossed in a sour tamarind and fresh ginger sauce with crisp vegetables. This asian fusion-inspired seafood ready in about 20 minutes pairs peeled and deveined large shrimp, tamarind paste, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 4 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup water until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
  3. Step 3: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant but not browned.
  4. Step 4: Add 1 lb large shrimp and cook 2-3 minutes, stirring frequently, until they begin to turn pink.
  5. Step 5: Toss in 1 sliced red bell pepper and 1 cup snow peas, stir-frying for 2 minutes until vegetables are crisp-tender.
  6. Step 6: Pour in the tamarind sauce mixture and stir constantly for 1-2 minutes until sauce thickens slightly and coats shrimp and vegetables.
  7. Step 7: Remove from heat, stir in 2 sliced scallions, and serve immediately over steamed jasmine rice or noodles.

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Frequently asked questions

How long does Sour Tamarind and Ginger 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 Ginger 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 Ginger 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 Ginger 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 Ginger 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.

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