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Shrimp Sinigang Recipe

Shrimp Sinigang

iamwinfred
Shrimp Sinigang is 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. This version comes together fast because shrimp cooks much quicker than pork or beef, giving you all that classic sinigang flavor on a weeknight timeline.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 6 servings
Calories 180 kcal

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

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

For Serving (Optional)

  • steamed jasmine rice for serving
  • fish sauce with sliced chili for dipping
  • calamansi or lime wedges for extra brightness

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 24gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.5gCholesterol: 140mgSodium: 850mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 25IUVitamin C: 35mgCalcium: 8mgIron: 15mg
Keyword filipino soup, one pot meal, shrimp sinigang, sinigang na hipon, tamarind soup
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