Thai Stir-Fried Tamarind Shrimp

Name: Thai Stir-Fried Tamarind Shrimp
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 3 servings
Cuisine: Thai,Asian
Ingredients: 16 to 24 shrimp, shells removed, tails can be left on; 1 red bell pepper, sliced into thin pieces; 4 cloves garlic, minced; 1 thumb-size piece galangal, or ginger, grated, or cut into matchstick pieces; 1 generous handful cilantro, coarsely chopped; 1 generous handful fresh basil, coarsely chopped if leaves are large; 1 fresh red chile pepper, minced, or dried crushed chile, to taste; 2 tablespoons coconut oil, or other type vegetable oil, for stir-frying; 1 1/2 tablespoons tamarind paste; 1/4 cup hot water; 1/4 cup brown sugar, packed; 1/4 cup fish sauce; 2 tablespoons chili sauce, or 1/2 to 1 teaspoon cayenne pepper

An authentic Thai tamarind shrimp dish that is both easy to prepare and features a vibrant, balanced sauce.

⭐ 4 (28 reviews) Prep: 20 minCook: 6 minTotal: 26 minYields: 3 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

Thai Asian

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Instructions

Dissolve tamarind paste in hot water, then combine with remaining stir-fry sauce ingredients and taste-test, adjusting for sweet, sour, spicy, and salty balance.
Coat drained shrimp with 1/4 of the prepared stir-fry sauce and set aside.
Heat oil in a wok or large frying pan over medium-high heat, then stir-fry garlic, ginger, and fresh chile (if using) for 30 seconds to 1 minute until fragrant.
Add red bell pepper and 3-4 tablespoons of sauce, stir-fry for 2 minutes until softened.
Add the coated shrimp and remaining sauce, stir-fry for 2-3 minutes until the shrimp are pink and plump.
Remove from heat, taste and adjust seasoning with fish sauce, chile, or sugar as needed. Serve immediately with fresh coriander, basil, and steamed rice.

Nutritional Info (per serving)

Calories: 248 kcal

Carbohydrate: 28 g

Cholesterol: 88 mg

Fiber: 2 g

Protein: 13 g

Saturated Fat: 8 g

Sodium: 2443 mg

Sugar: 21 g

Fat: 10 g

Unsaturated Fat: 0 g