Stir-Fried Shrimp with Tamarind and Garlic Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy and savory Vietnamese-inspired stir-fry featuring succulent shrimp coated in a bright tamarind and garlic sauce, balanced with fresh herbs and chili. This Vietnamese-inspired seafood recipe, ready in about 20 minutes, pairs large shrimp, tamarind paste, garlic cloves 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: 10 min Serves 4 Vietnamese cuisine 250 cal/serving

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Ingredients

1 pound, peeled and deveined large shrimp
2 tablespoons tamarind paste
5, minced garlic cloves
2, thinly sliced bird's eye chili
2 tablespoons fish sauce
1 tablespoon brown sugar
3 tablespoons vegetable oil
2 stalks, chopped green onions
1/4 cup, chopped fresh cilantro
1 lime, cut into wedges lime wedges
1/4 cup water

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Instructions

Step 1: In a small bowl, whisk together 2 tablespoons tamarind paste, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1/4 cup water until smooth and sugar dissolves. Set aside.
Step 2: Heat 3 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Step 3: Add 5 minced garlic cloves and 2 thinly sliced bird's eye chilies to the hot oil. Stir-fry for 30 seconds until fragrant but not burnt.
Step 4: Add 1 pound peeled and deveined large shrimp to the wok. Stir-fry for 2 minutes until shrimp start turning pink.
Step 5: Pour the tamarind sauce mixture over the shrimp and continue to stir-fry for another 2-3 minutes until shrimp are fully cooked and sauce thickens slightly, coating the shrimp.
Step 6: Remove from heat. Toss in 2 chopped green onions and 1/4 cup chopped fresh cilantro. Stir briefly.
Step 7: Serve immediately with lime wedges on the side for squeezing over the shrimp for a bright finish.