Tamarind and Ginger Spiced Shrimp with Coconut Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent shrimp cooked in a tangy tamarind and ginger sauce paired with fluffy coconut rice, a fusion dish inspired by Trinidad and Tobago’s diverse culinary heritage. This caribbean-inspired seafood ready in about 35 minutes pairs peeled and deveined large shrimp, tamarind paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 25 min Serves 4 Caribbean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 2 cups cooked jasmine rice, 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes until they start turning pink.
  4. Step 4: Stir in 2 tbsp tamarind paste, 1 tbsp brown sugar, 2 tbsp soy sauce, and 1/2 tsp black pepper. Cook for an additional 3-4 minutes until shrimp are fully cooked and coated in a tangy sauce.
  5. Step 5: Remove from heat and stir in 2 sliced thin scallions.
  6. Step 6: Fluff the coconut rice with a fork and plate alongside the shrimp. Garnish with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Tamarind and Ginger Spiced Shrimp with Coconut Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Tamarind and Ginger Spiced Shrimp with Coconut Rice?

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 tamarind paste from drying out.

Can I substitute ingredients in Tamarind and Ginger Spiced Shrimp with Coconut Rice?

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 Tamarind and Ginger Spiced Shrimp with Coconut Rice 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 Tamarind and Ginger Spiced Shrimp with Coconut Rice?

Caribbean 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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