Stir-Fried Vietnamese Tamarind Shrimp with Pineapple

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 sweet stir-fry combining succulent shrimp with tamarind sauce and juicy pineapple chunks, balanced with chili and fresh herbs. This Vietnamese-inspired seafood recipe, ready in about 17 minutes, pairs large shrimp, pineapple chunks, tamarind paste 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: 7 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 cup pineapple chunks
2 tbsp tamarind paste
2 tbsp fish sauce
1 tbsp brown sugar
3, minced garlic cloves
1, thinly sliced red chili
2 tbsp vegetable oil
3, sliced scallions
1/4 cup fresh cilantro
1 tbsp lime juice

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice until sugar dissolves.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant.
Step 3: Add 1 lb peeled and deveined shrimp to the skillet and stir-fry for 2 minutes until they start to turn pink.
Step 4: Toss in 1 cup pineapple chunks and pour the tamarind sauce over the shrimp and pineapple. Stir-fry for another 2 minutes until shrimp are fully cooked and sauce thickens slightly.
Step 5: Remove from heat and stir in 3 sliced scallions and 1/4 cup fresh cilantro leaves. Serve immediately with steamed jasmine rice or as desired.