Can I use frozen shrimp for this recipe?

Yes. You can use frozen shrimp, but thoroughly thaw them before cooking.

Can I make the tamarind sauce ahead of time?

Yes, you can prepare the tamarind sauce in advance and store it in the refrigerator. Just reheat it before adding it to the cooked shrimp.

Can I make this dish less spicy?

If you prefer milder flavors, you can reduce the amount of chili or omit it altogether.

Where can I find tamarind products?

Tamarind paste, concentrates, and other products can be found in Asian markets, regular grocery stores, or even online. You can also check Indian food stores as they often carry tamarind products.

Tiger Shrimp (Prawns) in Thai Tamarind Sauce

Name: Tiger Shrimp (Prawns) with Thai Tamarind Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1.5 pound large shrimps, peeled and deveined. If using shrimp without tails or heads on, use only 1 pound.; 2 tablespoon vegetable oil; 2 tablespoons garlic, minced; 1/3 cup shallot, thinly chopped; 2 tablespoons fish sauce; 1/3 cup tamarind paste; 1/3 cup palm sugar; 2-8 large dried whole chili, optional, or use as needed for your spicy taste preference; 2-3 tablespoons fried shallots; 2-3 tablespoons fried garlic; Fresh coriander leaves; Chopped green onions; Lime wedges (for serving)

Description

This Tiger shrimp (Prawns) with Thai tamarind sauce is a delightful combination of tangy, sweet, and savory flavors. Large tiger prawns are used for their meatiness. Cooked to perfection in the sweet and spicy tamarind sauce, creating a perfect balance of memorable flavors that will keep you coming back for more!

Ingredients

Scale

1.5 pound large shrimps, peeled and deveined. If using shrimp without tails or heads on, use only 1 pound.
2 tablespoon vegetable oil
2 tablespoons garlic, minced
1/3 cup shallot, thinly chopped
2 tablespoons fish sauce
1/3 cup tamarind paste
1/3 cup palm sugar
2-8 large dried whole chili, optional, or use as needed for your spicy taste preference

Garnishing options

2-3 tablespoons fried shallots
2-3 tablespoons fried garlic
Fresh coriander leaves
Chopped green onions
Lime wedges (for serving)

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Instructions

Prepare the shrimp. Peel and devein the shrimp, and leave the heads and tails on. Sliced the back of the shrimp with a small paring knife and remove the veins. Repeat the process for the remaining prawns.
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and shallot to the hot oil. Stir-fry for about 60 seconds until fragrant and light golden brown.
Add the palm sugar, fish sauce, and chili flakes, stir, and cook until the sugar dissolve.
Add the tamarind sauce next. Stir well and cook for 1 more minute. Adjust with more fish sauce, sugar, or tamarind here if necessary. Lower the temperature to medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn a golden brown and are cooked through.
Add in the dried chilis, if using. Then move the shrimp to a serving plate, and save some of the sauce to pour over the plate shrimp. That's it! Garnish with your favorite ingredients and serve as your main course or a hearty appetizer!

Notes

Tamarind paste, concentrate, and juice can be found in Asian markets or regular grocery stores. If you have tamarind pods, soak them in warm water, extract the pulp, and use it in the recipe.
To make fried shallots or garlic, thinly slice, and deep fry until crispy and golden brown. Drain on a paper towel to remove excess oil. Use these recipes: Crispy fried garlic and crispy fried shallots.
Adjust the spice level by adding more or less chili according to your preference.
This dish pairs well with jasmine rice. Serve it with plenty of plain steamed rice to balance out the flavors.

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Prep Time: 20
Cook Time: 10
Category: Shrimp recipes, Seafood recipe
Method: Stir fry
Cuisine: Thai