Tamarind Shrimp
Want a quick and easy meal in 10 minutes? This tamarind shrimp is the meal you’ve been waiting for. 5 minutes prep time. 5 minutes cooking time. That’s it. The rice I serve it with takes 4 minutes in the Instant Pot. This recipe makes 2 generous servings for under $8 while tasting like it costs a lot more; which it would cost you twice that amount for a single serving at a Vietnamese restaurant. So, cook at home.When choosing the shrimp, I recommend using shrimp that are at least 26/30 count or larger. Anything smaller will cook to fast, making the shrimp chewy. Smaller sized shrimp are better to use in fried rices, egg roll filling, and other dishes where the protein isn’t the main focus. Here it is. If you aren’t a fan of shrimp, chicken or fried tofu are great substitutes.
Ingredients
- 1 tbsp vegetable oil
- 1 large shallot sliced
- 4 garlic cloves minced
- 1 lb peeled and deveined shrimp 26/30 ct.
- chopped cilantro garnish
Tamarind Sauce
- 2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 2 tsp tamarind juice concentrate
- 2 tsp siracha
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a large sauté pan or wok over high heat. Sauté the shallots and garlic for 1 minute.
- Add in the shrimp in a single layer. Cook the shrimp for 2 minutes on one side until they are about 50% cooked.
- Flip them over. Stir in the tamarind sauce, making sure that all of the shrimp are coated. Cook for 2 more minutes.
- Turn off the heat. Garnish with chopped cilantro.
