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    Home » Recipes » Philippine

    Quick and Easy Shrimp Sinigang

    Published: Jan 23, 2022 · Modified: Apr 4, 2022 by Jocelyn | JOZmahal· This post may contain affiliate links and generates income via ads · 1 Comment

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    Jump to Recipe Print Recipe
    Shrimps with sliced eggplant, taro root, spinach, and green beans on a wooden bowl with napkin on the side

    If you love shrimps and you love soup that has a sour note to it, with a hint of sweet and savory combined, then I know you would absolutely love the flavors of this Shrimp Sinigang simmered with vegetables and tamarind broth (with taro root or gabi). You can also substitute shrimps for prawns as your main ingredient. The best part is it takes only 20 minutes to cook.

    Shrimps with taro root, eggplant, green beans, and spinach in a round wooden bowl. this recipe for later
    The vegetables you can use for this Shrimp Sinigang recipe include tomato, spinach, okra, eggplant, string beans, lemon, and taro root also known as "gabi" in Tagalog.

    Table of contents

    • Why We Love This Dish
    • Ingredients Needed
    • Top Tip
    • How to Cook Shrimp Sinigang
    • Ingredient Notes
    • Shrimp Sinigang: Frequently Asked Questions
    Two bowls of shrimps with eggplant, radish, greenbeans, and spinach on top of a table with napkin and a bowl of rice next to them.

    Why We Love This Dish

    • If you are pressed for time and want a quick meal in minutes, this Shrimp Sinigang recipe will be a delight. In 20 minutes you will have a satisfying soup to enjoy as you binge-watch your favorite TV show. What are you watching, by the way?
    • Imagine the flavors of the shrimps or prawns as succulent, savory, sweet, and sour. Uh-huh…I thought so, your mouth is watering!
    • At merely 151 calories per serving, what’s not to love?

    Ingredients Needed

    Tomato, tamarind paste, spinach, okra, lemon, string beans, taro root (gabi), eggplant on a wooden board.
    • Shrimps or Prawns - Clean and devein the shellfish. Keeping the head and shells intact adds more flavor to the broth.
    • Water
    • Tamicon Tamarind Concentrate
    • Taro root (Gabi): I found some at an Asian Food Mart. I've also seen them at Woodman's. Taro root is a root vegetable and has the same consistency as a sweet potato (yam). I used the taro root for both flavorings and to add consistency to the soup. I find that it gives the soup a little more body. In terms of flavor, taro root has a slight sweetness like a sweet potato.
    • Eggplant
    • Okra
    • String beans - I bought these at an Asian Food Mart. You can substitute green beans for this recipe.
    • Spinach
    • Lemon

    Top Tip

    In handling Taro Root:

    • Taro root contains oxalic acid, and when handling raw taro in large amounts, can cause your hands to itch. So one way to avoid getting itchy hands when peeling and cutting the raw vegetable is by wearing kitchen gloves.
    Three taro roots on a heart shaped bowl.

    How to Cook Shrimp Sinigang

    1. In a stockpot, add water, tamarind paste, and tomato. Bring water to a boil. 
    2. Turn to simmer: and add shrimps or prawns. Let simmer for 3 minutes. Be careful not to go over, since we will be adding vegetables, which will give the shrimp more cooking time.
    3. Add the vegetables: Taro Root, Eggplant, String beans, Okra, and Spinach. Cover and continue to simmer for an additional 2 or 3 minutes. Turn off and remove from heat. 
    4. Serve immediately with rice or nice crusty bread to sop up the Sinigang broth.
    5. Season with salt or fish sauce to taste.

    Ingredient Notes

    Fish Sauce - This can be found in the Asian aisle at your local grocery store or you can buy it online. I use a brand called Red boat - it is 100 percent pure, first press, "extra virgin" Vietnamese fish sauce. It's made from only two ingredients, the freshest black anchovy, and sea salt. It's naturally Gluten-Free. Be sure to read the label as some may contain wheat and MSG.

    Shrimp Sinigang: Frequently Asked Questions

    Can this recipe for Sinigang be made spicy?

    YES! Add hot peppers to the broth to make the dish spicy. Good choices are green chili peppers or Serrano peppers.

    Is Shrimp Sinigang healthy?

    Yes! Sinigang dish is loaded with vitamins, minerals, and protein from all the ingredients combined.

    What does deveining shrimp mean and why do I need to do it?

    Deveining shrimp is when you remove the black strip that goes along the back of the shrimp. This is the shrimp's lower digestive tract. You'll find some sand and grit and the shrimp's digested food. Deveining the shrimps prior to cooking makes for a cleaner presentation of the shrimps. And you won't get that gritty texture when you bite into the shrimp.

    Can I use frozen shrimps instead?

    Absolutely! You can even get the headless, already peeled and cleaned shrimps.

    Instead of Shrimp, can I use other types of meat?

    Yes! Check out my recipe for Pork Sinigang using the stovetop and Instant Pot.

    What size shrimps can I use for this dish?

    The bigger the better! I prefer to use 16-20 count size shrimps. That means you get about 16 to 20 shrimp per pound.

    Other recipes you may like

    • Pork Sinigang (Pork Belly)
    • Beef Nilaga (Bulalo) Instant Pot
    • Instant Pot Sinigang Pork
    • Chicken Tinola Recipe (Tinolang Manok with Chayote)

    Have you tried this recipe? Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and/or a review comment below. Love this post? Please share it with friends.

    shrimps with taro root, eggplant, green beans, and spinach in a round wooden bowl

    Quick and Easy Shrimp Sinigang

    Shrimp Sinigang is a light, yet satisfying soup that takes less than 20 minutes to make using shrimps or prawns with fresh vegetables like eggplant, okra, string beans, spinach, and gabi. It has a sweet, savory, sour taste to it. Serve it with steamed rice, and you've got a perfect meal!
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Course: Soup
    Cuisine: Philippine
    Keyword: Shrimp
    Servings: 6 bowls
    Calories: 56kcal
    Author: Jocelyn | JOZmahal
    Cost: $10
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    Equipment

    • Dutch Oven

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 ½ pound Shrimps or Prawns fresh or frozen
    • 1 quart Water
    • 1 Tomato sliced
    • 1 Tablespoon Tamicon Tamarind Paste
    • 1 2 Taro Root sliced
    • 1 Eggplant sliced diagonally
    • 1 cup String Beans
    • 1 cup Okra
    • 1 cup Spinach
    • Juice of 1 Lemon
    • Salt to taste
    • Chili Pepper optional
    • Fish Sauce optional

    Instructions

    • In a stockpot, add water, tamarind paste, and tomato. Bring water to a boil. 
    • Add shrimps or prawns and juice of one lemon. Let simmer for 3 minutes. Be careful not to go over, since we still need to cook the vegetables, which will give the shrimp more cooking time. 
    • Add Taro Root, Eggplant, String beans, Okra, and Spinach to the stockpot. Cover and continue to simmer for an additional 2 or 3 minutes. Turn off and remove from heat. Add salt or fish sauce to taste.
    • Serve with rice or nice crusty bread to sop up the Sinigang broth.

    Notes

    • You can substitute prawns for the shrimps in this recipe. Depending on the size, the cooking times will vary and will be slightly more.
    • You can also use fresh or frozen (peeled and headless) shrimps.
    • If you can't find Taro Root, you can substitute parsnips, turnips, or rutabaga.
    • You can substitute green beans for string beans.

    Nutrition

    Calories: 56kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 17mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 903IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg
    Did you make this recipe?Please give a star rating below and tag us on Instagram! We'd LOVE to see your photo @JOZmahal / #JOZmahal

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    Reader Interactions

    Comments

    1. Mae

      January 25, 2022 at 8:51 pm

      5 stars
      For a soup that is so quick and easy to make, this sure was very tasty! I love the addition of gabi in the recipe. It gave the soup more body.

      Reply

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