Shrimp Sinigang is the kind of soup that wakes up your whole mouth in the best way.
It’s a Filipino classic built on a tangy tamarind broth, plump shrimp, and a mix of vegetables that soak up every bit of that sour, savory flavor.
If you grew up eating sinigang, you already know how comforting a steaming bowl can be on a rainy afternoon.
If this is your first time making it, you’re in for a treat that’s simpler to pull off than it looks, similar to how quick my beef sinigang comes together on a busy night.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 to 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Shrimp Sinigang Recipe
This soup comes together fast because shrimp cooks so much quicker than pork or beef.
You get all that classic sinigang flavor on a weeknight timeline, which is a win in my book.
It’s also endlessly forgiving. Swap in whatever vegetables you have on hand and it still turns out delicious.
You might also enjoy: Pork Sinigang Recipe
- Ready in about 35 minutes from start to finish
- Bright, sour tamarind broth that wakes up your taste buds
- Loaded with vegetables for a well rounded, one pot meal
- Naturally gluten free and easy to make dairy free
- Simple to customize with whatever produce you have in the fridge
Ingredients
Sinigang leans on a handful of pantry staples plus fresh produce, so the shopping list is short.
Here’s everything you’ll need to make this soup taste like the real thing, the same way I keep the ingredient list simple in my Filipino Chicken Adobo.
- 2 pounds wild caught, shell on shrimp, deveined with heads and shells left on
- 6 cups water, or rice wash water for extra depth
- 2 medium tomatoes, quartered
- 1 small yellow onion, quartered
- 3 tablespoons tamarind paste, or 1 packet sinigang sa sampalok mix
- 1 small daikon radish, peeled and sliced into rounds
- 1 Asian eggplant, sliced diagonally
- 1 cup long string beans, cut into 2 inch pieces
- 2 cups water spinach (kangkong), stems and leaves separated
- 1 to 2 long green chilies (siling haba), left whole
- 2 to 3 tablespoons fish sauce, to taste
- Salt and pepper, to taste
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few reliable basics that make the cooking process smoother.
- Large stockpot or Dutch oven
- Sharp paring knife for cleaning shrimp
- Fine mesh skimmer for ladling out shrimp and vegetables
- Cutting board
- Measuring cups and spoons
Read Also: Tom Yum Soup Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make sinigang, based on years of making this soup at home.
1. Tamarind Concentrate
Fresh tamarind pods can be a hassle to peel, mash, and strain.
A jar of concentrate gives you that same signature sourness in seconds, and it keeps well in the fridge for future pots of soup.
2. Three Crabs Fish Sauce
The brand of fish sauce genuinely changes the flavor of this dish. This one has a clean, savory taste without being overly fishy, which makes the broth taste balanced instead of sharp.
3. Enameled Cast Iron Dutch Oven
A heavy pot holds heat evenly, so your broth simmers gently instead of scorching on the bottom.
It also transitions well from stovetop to table if you want to serve the soup family style.
4. Stainless Steel Spider Strainer
This tool makes it easy to lift delicate shrimp and vegetables out of the broth without breaking them apart.
It’s a small purchase that makes plating so much cleaner.
This pot of broth pairs nicely with a side of garlic butter shrimp with veggies if you want to double up on shrimp for a bigger spread.
Step-by-Step Instructions: How to Make Shrimp Sinigang
1. Prep the Shrimp
- Rinse the shrimp under cold running water.
- Using a sharp paring knife, make a shallow slit down the back of each shrimp and pull out the dark vein.
- Leave the heads and shells on, since they add a big boost of flavor to the broth as the soup simmers.
- Pat the shrimp dry and set them aside in the fridge until you’re ready to add them to the pot.
2. Build the Broth Base
- Pour the water, or rice wash water, into a large stockpot or Dutch oven.
- Add the quartered tomatoes and onion.
- Bring the pot to a boil over medium high heat, then let it simmer uncovered for about 8 minutes.
- Use the back of a spoon to gently mash the softened tomatoes against the side of the pot, which helps release their juices into the broth.
3. Add the Tamarind and Simmer
- Stir the tamarind paste directly into the simmering broth, or sprinkle in the sinigang sa sampalok mix if you’re using that instead.
- Whisk until it’s fully dissolved with no clumps remaining.
- Taste the broth and add more tamarind if you like your sinigang extra sour.
- Let the broth simmer for another 2 to 3 minutes so the flavors meld together.
4. Add the Hearty Vegetables
- Add the daikon radish slices to the pot first, since they take the longest to soften.
- Let the radish cook for about 5 minutes.
- Add the eggplant slices and whole green chilies.
- Simmer for another 3 to 4 minutes, until the eggplant is just starting to turn tender.
5. Add the Quick-Cooking Vegetables
- Add the string beans and the thicker kangkong stems to the pot.
- Cook for 2 to 3 minutes, until the beans turn bright green and slightly tender.
- Stir in the fish sauce, along with salt and pepper to taste.
- Give the broth a taste and adjust the seasoning before moving on to the shrimp.
6. Add the Shrimp
- Gently lower the shrimp into the simmering broth.
- Cook for 2 to 3 minutes, just until the shrimp turn pink and opaque.
- Avoid overcooking, since shrimp turn rubbery quickly once they’re done.
- Stir in the kangkong leaves during the last 30 seconds of cooking so they wilt without turning mushy.
7. Season and Serve
- Turn off the heat as soon as the shrimp are cooked through.
- Give the broth one more taste, adjusting the sourness with a little extra tamarind or the saltiness with more fish sauce if needed.
- Ladle the soup into bowls, making sure everyone gets a good mix of shrimp, vegetables, and broth.
- Serve immediately alongside steamed white rice.
This same simmer and season approach is what makes my garlic butter shrimp pasta so quick to pull together too.
Tips for The Best Shrimp Sinigang
A few small details make a big difference in how this soup turns out.
Keep these in mind as you cook, the same way I lean on balance between sour and savory in my hot and sour soup.
- Leave the shrimp shells and heads on while cooking for maximum flavor, then let diners peel their own at the table
- Add vegetables in stages based on how long each one takes to cook, so nothing turns mushy
- Taste the broth before adding the shrimp, since that’s your last real chance to adjust the sourness and salt
- Never let the shrimp simmer for more than a few minutes, as they overcook fast
- If your tamarind paste is very concentrated, start with less and build up to your preferred sourness
Serving Suggestions
Sinigang is meant to be eaten hot, spooned over a mound of steamed rice so the sour broth soaks into every bite.
A small dish of fish sauce with chopped chili on the side is a classic way to season each spoonful even further.
- Steamed jasmine rice
- A small bowl of fish sauce with sliced chili for dipping
- Grilled or fried fish as a second protein
- A simple cucumber and tomato salad on the side
- Calamansi or lime wedges for extra brightness
Read Also: Shrimp Pasta Salad
Variations of Shrimp Sinigang
Sinigang is one of those recipes that welcomes substitutions, so don’t feel locked into one exact ingredient list.
Here are a few ways to switch things up, similar to how I riff on my lemon garlic shrimp orzo depending on what’s in the fridge.
- Add cubed taro root (gabi) early in the cooking process for a thicker, heartier broth
- Swap the shrimp for firm white fish fillets or squid for a mixed seafood version
- Use green mango or kamias instead of tamarind for a different kind of sourness
- Add okra along with the string beans for extra texture
- Make it spicier by slicing the green chilies instead of leaving them whole
Storage and Reheating
Sinigang keeps well, though the shrimp are best enjoyed the day you make the soup for the most tender texture.
Store leftovers in the fridge and reheat gently on the stovetop.
- Store cooled leftovers in an airtight container in the refrigerator for up to 2 days
- Reheat gently over low heat just until warmed through, since extra simmering will toughen the shrimp
- Avoid freezing, as the vegetables and shrimp both lose their texture once thawed
- If you know you’ll have leftovers, consider cooking the shrimp fresh for each serving and only storing the broth and vegetables
Another favorite: Shrimp Cocktail Recipe
Nutritional Facts
These numbers are estimates and will vary depending on your exact ingredients and portion sizes.
This soup runs lighter than a breaded dish like my baked coconut shrimp, since it’s broth based rather than fried.
- Calories: approximately 180 per serving
- Protein: approximately 24 grams
- Carbohydrates: approximately 12 grams
- Fat: approximately 4 grams
- Sodium: approximately 850 milligrams
- Fiber: approximately 3 grams
Health Benefits of Key Ingredients
Beyond tasting great, sinigang packs in a lot of nutritional value thanks to its mix of lean protein and vegetables.
It’s a soup you can feel good about serving your family regularly.
- Shrimp is a lean source of protein and provides selenium and vitamin B12
- Tamarind is rich in antioxidants and has traditionally been used to support digestion
- Water spinach (kangkong) is high in vitamin A and iron
- Radish adds vitamin C and fiber with very few calories
- Eggplant contains fiber and antioxidants that support heart health
Read Also: Asian Glazed Chicken Thighs Recipe
FAQs About Shrimp Sinigang
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well as long as it’s fully thawed before cooking.
Pat the shrimp dry after thawing so it sears and cooks evenly in the broth.
2. What can I use instead of fresh tamarind?
Tamarind paste or concentrate is the easiest substitute and gives you consistent results every time.
A packet of sinigang sa sampalok mix also works well if you want a quicker option.
3. Why do you leave the shells and heads on the shrimp?
The shells and heads release extra flavor into the broth as the soup simmers.
You can always peel your shrimp at the table once the soup is served.
4. Is shrimp sinigang spicy?
The base recipe is only mildly spicy from the whole green chilies, which infuse flavor without much heat.
Slice the chilies instead of leaving them whole if you want more spice in every bite.
5. What vegetables can I substitute if I can’t find kangkong?
Spinach, bok choy, or mustard greens all work as a substitute for water spinach.
Add them near the end of cooking just like you would with kangkong, since leafy greens cook quickly.
This pairs beautifully with my marry me shrimp pasta if you want another shrimp dish in your weekly rotation.
Shrimp Sinigang
Ingredients
- 2 pounds wild-caught shell-on shrimp about 900g, deveined with heads and shells left on
- 6 cups water or rice wash water 1.4 liters
- 2 medium tomatoes quartered
- 1 small yellow onion quartered
- 3 tablespoons tamarind paste or 1 packet sinigang sa sampalok mix
- 1 small daikon radish peeled and sliced into rounds
- 1 Asian eggplant sliced diagonally
- 1 cup long string beans cut into 2-inch pieces (about 10-12 beans)
- 2 cups water spinach (kangkong) stems and leaves separated
- 1-2 long green chilies (siling haba) left whole
- 2-3 tablespoons fish sauce to taste
- salt and pepper to taste
- steamed jasmine rice for serving
- fish sauce with sliced chili for dipping
- calamansi or lime wedges for extra brightness
Equipment
- Large stockpot or Dutch oven
- Sharp paring knife for cleaning shrimp
- Fine mesh skimmer or spider strainer for ladling out shrimp and vegetables
- Cutting board
- Measuring cups and spoons
Method
- Rinse the shrimp under cold running water. Using a sharp paring knife, make a shallow slit down the back of each shrimp and pull out the dark vein. Leave the heads and shells on.
- Pour the water or rice wash water into a large stockpot or Dutch oven. Add the quartered tomatoes and onion. Bring to a boil over medium-high heat, then simmer uncovered for about 8 minutes. Gently mash the softened tomatoes against the side of the pot with the back of a spoon.
- Stir the tamarind paste directly into the simmering broth, or sprinkle in the sinigang sa sampalok mix. Whisk until fully dissolved with no clumps. Taste and add more tamarind if you like extra sourness. Simmer for another 2 to 3 minutes.
- Add the daikon radish slices to the pot first and let them cook for about 5 minutes. Add the eggplant slices and whole green chilies, then simmer for another 3 to 4 minutes until the eggplant is just starting to turn tender.
- Add the string beans and the thicker kangkong stems to the pot. Cook for 2 to 3 minutes until the beans turn bright green and slightly tender. Stir in the fish sauce, along with salt and pepper to taste. Taste and adjust the seasoning.
- Gently lower the shrimp into the simmering broth. Cook for 2 to 3 minutes until they turn pink and opaque. Stir in the kangkong leaves during the last 30 seconds of cooking so they wilt without turning mushy.
- Turn off the heat as soon as the shrimp are cooked through. Give the broth one more taste, adjusting sourness or saltiness if needed. Ladle into bowls with shrimp, vegetables, and broth, and serve immediately with steamed white rice.
Nutrition
Notes
- Leave the shrimp shells and heads on while cooking for maximum flavor, then let diners peel their own at the table.
- Add vegetables in stages based on how long each one takes to cook, so nothing turns mushy.
- Taste the broth before adding the shrimp, since that’s your last real chance to adjust the sourness and salt.
- Never let the shrimp simmer for more than a few minutes, as they overcook fast and turn rubbery.
- If your tamarind paste is very concentrated, start with less and build up to your preferred sourness.
- Swap the shrimp for firm white fish fillets or squid for a mixed seafood version.
- Use green mango or kamias instead of tamarind for a different kind of sourness.
- Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat just until warmed through, as extra simmering will toughen the shrimp.
- Avoid freezing, as the vegetables and shrimp both lose their texture once thawed.
- If you know you’ll have leftovers, consider cooking the shrimp fresh for each serving and only storing the broth and vegetables.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Shrimp Sinigang is proof that a bowl of soup can be exciting, not just comforting.
That tangy tamarind broth paired with tender shrimp and vegetables is the kind of meal that disappears fast at my table.
I hope this recipe brings a little bit of that Filipino sour soup magic into your kitchen too.
If you give this a try, I’d love to hear how it turned out.
Drop a comment below or share a photo, and let me know which vegetables you used in your pot.
Recommended:
- Shrimp Fra Diavolo Recipe
- Lemon Butter Shrimp Pasta Recipe
- Garlic Shrimp Pasta Recipe
- Air Fryer Bacon Wrapped Shrimp Recipe
- Sweet and Sour Sauce
