Tamarind-Glazed Shrimp Salad Recipe

Name: Tamarind-Glazed Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons tamarind paste; 2 tablespoons sugar; 1/2 cup rice wine; 1/4 cup honey, at room temperature; 2 tablespoons Thai fish sauce (nam pla; see Note); 1/2 pound seedless cucumber, scored with a channeling knife or fork and cut crosswise into thin slices with a vegetable peeler; 1 pint cherry tomatoes, quartered; 1 cup pea shoots, mung beans, or other sprouts; 2 tablespoons peanut oil; 3 to 4 whole Thai chiles or 1 tablespoon seeded, minced jalapeno pepper; 2 tablespoons peeled, grated ginger; 1 pound jumbo shrimp, peeled and deveined; 1/4 cup shelled, unsalted peanuts, crushed or coarsely ground

Servings: persons

2 tablespoons tamarind paste
2 tablespoons sugar
1/2 cup rice wine
1/4 cup honey, at room temperature
2 tablespoons Thai fish sauce (nam pla; see Note)
1/2 pound seedless cucumber, scored with a channeling knife or fork and cut crosswise into thin slices with a vegetable peeler
1 pint cherry tomatoes, quartered
1 cup pea shoots, mung beans, or other sprouts
2 tablespoons peanut oil
3 to 4 whole Thai chiles or 1 tablespoon seeded, minced jalapeno pepper
2 tablespoons peeled, grated ginger
1 pound jumbo shrimp, peeled and deveined
1/4 cup shelled, unsalted peanuts, crushed or coarsely ground

1
Pour 2 tablespoons hot water over the tamarind and sugar in a small bowl.
2
Stir until the mixture comes together in a paste.
3
Add the rice wine, honey, and fish sauce and stir well to combine.
4
Set aside.
5
Arrange the cucumber slices in an overlapping pattern around the edge of a serving platter.
6
Arrange the tomatoes decoratively around the platter; overlapping the cucumbers where necessary.
7
Arrange the pea shoots in a heap in the center of the platter.
8
Set the platter aside.
9
Heat the peanut oil in a large wok or saute pan over high heat.
10
Add the chiles and heat through for 30 seconds.
11
Add the ginger, cook for 30 seconds, then add the shrimp and stir-fry for 2 to 3 minutes.
12
Add the tamarind glaze and bring to a boil.
13
Toss or stir the shrimp well to coat in the glaze.
14
Cook just until the shrimp turn firm and pink, 1 to 2 minutes more.
15
If using whole Thai chiles, remove them with tongs and discard.
16
Spoon the shrimp over the pea shoots, scatter the peanuts over the top, and serve the salad family style from the center of the table.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons tamarind paste, 2 tablespoons sugar, 1/2 cup rice wine, 1/4 cup honey, at room temperature, and more.

Yes, Tamarind-Glazed Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tamarind-Glazed Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions