Stir-Fried Shrimp with Tamarind and Garlic Chili Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp quickly stir-fried in a tangy tamarind and spicy garlic chili sauce, balanced with fresh herbs and crisp vegetables. This vietnamese-inspired seafood ready in about 17 minutes blends large shrimp, peeled and deveined, tamarind paste, garlic cloves, finely chopped 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: 7 min Serves 4 Vietnamese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp brown sugar until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 4 finely chopped garlic cloves and 1 sliced small red chili, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the wok and stir-fry for 2 minutes until they start to turn pink.
  4. Step 4: Pour the tamarind sauce mixture over the shrimp and add 1 thinly sliced medium red bell pepper. Stir-fry for another 2-3 minutes until shrimp are opaque and bell pepper is slightly tender.
  5. Step 5: Remove from heat and toss in 2 sliced scallions and 1/4 cup chopped fresh cilantro.
  6. Step 6: Serve immediately with 2 lime wedges on the side for squeezing over the shrimp.

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Frequently asked questions

How long does Stir-Fried Shrimp with Tamarind and Garlic Chili Sauce take to make?

Total time is about 17 minutes (10 min prep + 7 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Shrimp with Tamarind and Garlic Chili 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 Stir-Fried Shrimp with Tamarind and Garlic Chili 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 Stir-Fried Shrimp with Tamarind and Garlic Chili 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 Stir-Fried Shrimp with Tamarind and Garlic Chili Sauce?

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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