Stir-Fried Shrimp with Tamarind and Fresh Basil

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

Succulent shrimp stir-fried in a tangy tamarind sauce, accented with fresh basil and chilies for a vibrant Vietnamese-inspired seafood dish. This Vietnamese-inspired seafood recipe, ready in about 18 minutes, pairs raw shrimp, tamarind paste, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 8 min Serves 4 Vietnamese cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp palm sugar. Stir until sugar dissolves and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 3 minced garlic cloves and 2 thinly sliced red Thai chilies, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 1 lb peeled and deveined raw shrimp and stir-fry for 2 minutes until they start to turn pink.
  4. Step 4: Pour the tamarind sauce mixture over the shrimp and continue stir-frying for another 2 minutes until shrimp are fully cooked and the sauce thickens slightly, coating the shrimp.
  5. Step 5: Remove from heat and stir in 1/2 cup fresh Thai basil leaves and 2 chopped green onions. Toss gently until the basil wilts, then serve immediately with steamed jasmine rice or noodles.

Frequently asked questions

How long does Stir-Fried Shrimp with Tamarind and Fresh Basil take to make?

Total time is about 18 minutes (10 min prep + 8 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 Stir-Fried Shrimp with Tamarind and Fresh Basil?

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 Stir-Fried Shrimp with Tamarind and Fresh Basil?

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 Stir-Fried Shrimp with Tamarind and Fresh Basil 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 Stir-Fried Shrimp with Tamarind and Fresh Basil?

Vietnamese 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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