YIELDS: 2 Servings PREP TIME: 5 mins COOK TIME: 8 mins TOTAL TIME: 13 mins

Tamarind might be one of the most important ingredients in Thai cooking; It’s widely available, super versatile, and adds a distinct sweet and sour component to dishes. These Shrimp with Tamarind Sauce are so simple to throw together and the flavor is out of this world! 




8 large shrimp, heads and tails on, shells removed 
1 tbsp minced garlic 
2 tbsp thinly sliced shallots
Thai red chili peppers, for garnish, 
Sliced green onions, for garnish 
Vegetable oil, for cooking

Tamarind Sauce 
1 tbsp fish sauce
1 tbsp hoisin sauce 
1 tbsp tamarind paste 
2 tsp palm sugar 

Boning Knife
Cutting board 


  1. For the tamarind sauce, combine the ingredients in a small bowl and whisk until well combined. Set aside. 
  2. Butterfly the shrimp and make a hole in the body large enough to pull the tail through. 
  3. Heat a wok or large skillet with about 1-2 inches of vegetable oil. 
  4. Once the oil is hot, cook the shrimp for 2-3 minutes, until pink. Remove from the wok and drain on paper towels. Discard the oil from the wok and heat about 1 tbsp of fresh vegetable oil. 
  5. Add the garlic and shallots to the oil and cook until crisp. Stir in the tamarind sauce and mix until heated through. 
  6. To serve, arrange the shrimp on a serving platter and spoon the sauce over the top. Garnish with Thai red chili peppers, and a sprinkle of green onions.