Stir-Fried Vietnamese Tamarind Shrimp with Pineapple

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

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 ready in about 17 minutes pairs peeled and deveined 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet and stir-fry for 2 minutes until they start to turn pink.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Vietnamese Tamarind Shrimp with Pineapple take to make?

Total time is about 17 minutes (10 min prep + 7 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 Vietnamese Tamarind Shrimp with Pineapple?

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 pineapple chunks from drying out.

Can I substitute ingredients in Stir-Fried Vietnamese Tamarind Shrimp with Pineapple?

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 Vietnamese Tamarind Shrimp with Pineapple 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 Vietnamese Tamarind Shrimp with Pineapple?

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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