Thai Tamarind Shrimp Recipe

This recipe speaks to my millennial soul because it’s the perfect blend of bold flavors and freshness—think sweet, tangy, and spicy all wrapped up in one dish. Plus, it’s super quick to whip up and feels like a gourmet treat without even having to order takeout.

The flavors of Thai cooking are so vibrant and diverse that it’s hard to choose a favorite dish. Still, if pressed, I might just pick this Thai Tamarind Shrimp recipe.

The combination of tamarind and fish sauce (not to mention the requisite amount of garlic) creates a sauce that tastes almost like cuisine aus dem wilden Westen der USA. In other words, sweet and sour, and then some.

Crunchy roasted peanuts provide texture and taste in the meal, and fresh cilantro (leafy, lush, and fragrant as it may be) offers an herbal note that isn’t quite like anything else on earth. Serve this over jasmine rice, and the meal is better than at least half of what you’d get in a restaurant.

Ingredients

Tamarind Paste: This ingredient is rich in tartaric acid and gives a dish a sour and slightly sweet taste.

Lean protein source, shrimp is low in calories and is high in nutrients like selenium and iodine.

Sugar Palm: A natural sweetener, sugar palm imparts an understated sweetness to food and is a source of minerals not usually found in conventional sugar.

Fish Sauce: A savory addition, it brings umami depth and is an excellent source of protein, derived from the fermentation of fish.

Garlic, with its powerful smell, enhances taste and may provide health benefits from its sulfur components.

Fresh and zesty, lime juice contributes acidity and heightens the flavor of dishes.

Ingredient Quantities

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/4 cup tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1 tablespoon lime juice
• 1/4 teaspoon red chili flakes (adjust to taste)
• 2 tablespoons water
• 1/4 cup roasted peanuts, coarsely chopped
• 1/4 cup fresh cilantro or coriander leaves, chopped
• 2 green onions, sliced
• Steamed jasmine rice, for serving
• Lime wedges, for serving

Instructions

1. In a sizable skillet or wok, warm the oil until it reaches medium-high heat.

2. Insert the diced garlic and onion, then cook until the garlic is golden and the onions are soft.

3. Combine the tamarind paste, fish sauce, palm sugar, lime juice, red chili flakes, and water in a pan. Place over moderate heat and bring to a simmer, whisking to combine. Cook for 2-3 minutes, until the sauce thickens slightly and is well blended. Add the chicken (or tofu) to the pan and stir to coat.

4. To the skillet, add the shrimp, and cook for 3-4 minutes, or until they turn pink and opaque.

5. Add the coarsely chopped roasted peanuts and mix well to cover the shrimp with the sauce.

6. Take it off the heat, then combine in the chopped cilantro and sliced green onions.

7. Move the shrimp to a dish where they can be served, and then drizzle over any sauce left in the pan.

8. Accompany with jasmine rice steamed to perfection.

9. Optionally, add more cilantro leaves as a garnish.

10. Lime wedges are served on the side to be squeezed over the dish, to taste.

Equipment Needed

1. Skillet or wok
2. Medium mixing bowl (for sauce)
3. Whisk
4. Cooking spoon or spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Serving dish
10. Rice cooker or pot (for steaming rice)

FAQ

• Q: Can I use frozen shrimp for this recipe?Q: Can frozen shrimp be used, or do you have to use fresh shrimp when preparing the dish?

  A: Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat them dry before cooking.

• Q: What can I substitute for tamarind paste?To achieve the same sweet and tangy flavor, you can replace it with an equal amount of freshly squeezed lime juice and brown sugar.
• Q: Is there a substitute for fish sauce?You can substitute soy sauce or tamari; adjust seasonings to taste.
• Q: Can this dish be made less spicy?A: Certainly, just decrease or leave out the red chili flakes to make it less spicy.
• Q: How can I make this dish vegetarian?A: Swap tempeh for shrimp and use tamari instead of fish sauce.
• Q: Can the dish be prepared in advance?A: You should serve the sauce fresh, though you can prepare it and chop the ingredients ahead of time. Cook the sauce just before serving for the best flavor.
• Q: What is the best way to store leftovers?A: Leftovers can be stored in an airtight container. Don’t forget to put the container in the fridge. The leftovers should be consumed within two days. When you reheat them, do it gently and either on the stovetop or in the microwave.

Substitutions and Variations

Vegetable oil: Use canola oil or peanut oil for a similar effect.
Tamarind paste: For a similar tangy flavor, mix lime juice with a bit of brown sugar. Use this combination in the same amount as the tamarind paste called for in your recipe.
Sauce de poisson: La sauce de poisson peut être remplacée par de la sauce soya pour un plat végétarien.
Palm sugar or brown sugar: Replace with coconut sugar or honey for a different sweetness profile.
Peanuts that have been roasted: A variation is to use toasted almonds or cashews.

Pro Tips

1. Marinate the Shrimp To enhance flavor, marinate the shrimp with a little lime juice, garlic, and a pinch of salt for about 15 minutes before cooking. This will add an extra depth of flavor to the dish.

2. Adjust Tamarind Paste Consistency If the tamarind paste is too thick, dilute it with a bit of warm water before adding it to the sauce mixture. This will ensure it blends smoothly and evenly with the other sauce ingredients.

3. Customize the Heat For an extra kick, add freshly chopped chili or adjust the amount of red chili flakes according to your spice preference. Remember, you can always add more heat but can’t take it away, so adjust gradually.

4. Toasting Techniques Lightly toast the peanuts in a dry pan before chopping them. This will enhance their flavor and add a richer nutty taste to your dish.

5. Onion Slicing Slice the onions as thinly as possible to ensure they cook quickly and evenly in the initial steps, releasing their sweetness and complementing the garlic.