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Shrimp Sinigang

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 146

Ingredients

  • 4 ounces tamarind pulp see shopping notes, soaked in hot water for fifteen minutes
  • 24 pieces frozen or fresh shrimp
  • 2 tablespoons vegetable oil
  • 1 red onion sliced
  • 2 large tomatoes quartered
  • 1 green chili
  • 8 cups water
  • 1/2 bunch snake beans cut into two-inch pieces
  • 1 daikon peeled and sliced
  • 2 Japanese eggplants sliced
  • 1 bunch water spinach
  • 1/4 cup fish sauce see shopping notes or to taste
  • 1 teaspoon sugar or to taste

Instructions

  • Assemble ingredients and make sure you have them all or valid substitutes.
  • In a deep pot, heat the vegetable oil and sauté the red onion, tomatoes, and green chili for two-three minutes.
  • Strain the tamarind pulp into the pot and add the water.
  • Bring everything to a boil, then turn heat to low.
  • Add the vegetables to the pot based on cooking time. Add the vegetables that will cook longer first. The snake beans will take the longest to cook (around 7 minutes), the daikon and eggplant will take about five minutes, and the water spinach will take around 3 minutes.
  • Add the shrimp when the vegetables are just tender. The shrimp should take about three minutes to cook.
  • Add the fish sauce and sugar, adjusting the seasoning according to taste.
  • Put it all in a bowl and enjoy once it cools down to your preferred temperature.

Video

Notes

This recipe will serve either six people or just one person with a lot of leftovers!

Nutrition

Calories: 146kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 842mg | Potassium: 637mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1002IU | Vitamin C: 36mg | Calcium: 71mg | Iron: 2mg