Shrimp with Tamarind- A Quick Indian Recipe

Last Updated on 6 months ago by Neha Deshmukh

Shrimp With Tamarind – A Quick Indian Recipe

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavourful meal that doesn’t take forever to make. This shrimp with tamarind recipe is exactly that – a quick and easy Indian dish bursting with tangy, spicy goodness. I first stumbled upon a version of this when travelling through Goa, and I’ve been tweaking it ever since to get it just right. It’s become a weeknight staple in my house, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This shrimp with tamarind is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. The combination of succulent shrimp, aromatic spices, and the unique tang of tamarind is simply irresistible. Plus, it’s relatively easy to make, even if you’re not a seasoned Indian cook. It’s a flavour explosion that will transport you straight to the coasts of India!

Ingredients

Here’s what you’ll need to create this delicious dish:

• 2 tbsp light cooking oil
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• 1 large onion, chopped
• 0.5 tsp red chili powder (adjust to your spice preference!)
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 1 tbsp tomato paste
• 2 medium-sized tomatoes, chopped
• To taste salt
• 15-20 large-sized shrimp, peeled and deveined
• 1 tsp tamarind paste
• Handful of chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Tamarind Paste: This is the star of the show! Tamarind adds a wonderful sourness that balances the spices beautifully. You can find tamarind paste in most Indian grocery stores. It comes in different forms – some are more concentrated than others, so adjust the amount to your taste. In South India, they often use a more tangy variety, while in the North, it tends to be a bit milder.
• Oil: I prefer using a light cooking oil like sunflower or vegetable oil for this recipe. It allows the flavours of the spices to shine through without overpowering them. You could also use groundnut oil for a more authentic flavour.
• Ginger & Garlic: Freshly grated or finely chopped ginger and garlic are essential. Seriously, don’t use the pre-minced stuff in a jar! The fresh aromatics make all the difference. I always have a little extra on hand because I love adding a bit more for an extra flavour kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large non-stick pan over medium heat.
2. Sauté the ginger, garlic, and onions until softened and lightly browned – about 3-4 minutes. You want them fragrant and slightly golden.
3. Stir in the red chili powder, turmeric, coriander powder, and tomato paste. Fry for about 30 seconds. This “blooms” the spices, releasing their aromas and intensifying their flavour.
4. Add the chopped tomatoes and salt. Cover the pan and cook for 5-7 minutes, until the tomatoes break down into a thick pulp. Stir occasionally to prevent sticking.
5. Add the shrimp and tamarind paste, stirring to coat everything well.
6. Cover the pan again and simmer for 4-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook them, or they’ll become rubbery!
7. Garnish with fresh cilantro and serve warm.

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tips:

• Tomato Base Consistency: If your tomato base is too watery, remove the lid during the last few minutes of cooking to allow some of the liquid to evaporate.
• Don’t Overcook the Shrimp: Shrimp cook quickly! Keep a close eye on them and remove them from the heat as soon as they turn pink and opaque.
• Blooming Spices: That 30-second fry with the tomato paste is crucial. It really wakes up the spices and creates a deeper flavour.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan: Swap the shrimp for plant-based shrimp alternatives. There are some great options available now!
• Spice Level: If you like things extra spicy, add more red chili powder or a pinch of cayenne pepper. My friend, Priya, always adds a chopped green chili for an extra kick.
• Quick Weeknight Version: In a pinch, you can use a can of diced tomatoes instead of fresh ones. Just drain off any excess liquid before adding them to the pan.

Serving Suggestions

This shrimp with tamarind is fantastic served with:

• Steamed rice (my personal favourite!)
• Roti or naan bread
• A side of sliced cucumbers or a simple raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. What type of shrimp is best for this recipe?

Large-sized shrimp work best, as they hold their shape well during cooking. You can use fresh or frozen shrimp – just make sure they’re peeled and deveined.

2. Can I use tamarind pulp instead of tamarind paste?

Yes, you can! You’ll need to soak the tamarind pulp in warm water for about 30 minutes, then strain it to remove the seeds and fibers. Use about 2-3 tablespoons of tamarind pulp for every 1 teaspoon of tamarind paste.

3. How can I adjust the sourness of the dish?

Add more or less tamarind paste to suit your taste. You can also add a squeeze of lemon or lime juice for extra tang.

4. What is the best way to serve this shrimp dish – with rice, roti, or something else?

Honestly, it’s delicious with everything! But I highly recommend fluffy steamed rice to soak up all that flavourful sauce.

5. Can this dish be made ahead of time?

You can prepare the tomato base ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp and tamarind paste just before serving.

6. What are the health benefits of tamarind?

Tamarind is packed with antioxidants and is a good source of vitamins and minerals. It’s also believed to aid digestion and boost immunity!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you. Happy cooking!