Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of tamarind paste
- 1/4 cup of honey
- 2 tablespoons of soy sauce
- 2 tablespoons of vegetable oil
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together tamarind paste, honey, soy sauce, vegetable oil, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
2. Heat the skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through.
3. Pour the tamarind glaze over the shrimp and stir to coat evenly. Cook for an additional 1-2 minutes until the glaze thickens and becomes sticky.
4. Remove from heat and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 7g
Carbohydrates: 21g
Protein: 18g
Sodium: 620mg
Sugar: 17g
Substitutions for ingredients:
- Tamarind paste: You can substitute with lime juice or rice vinegar.
- Honey: You can substitute with maple syrup or agave nectar.
- Soy sauce: You can substitute with tamari or coconut aminos.
- Red pepper flakes: You can substitute with cayenne pepper or paprika.
Variations:
- Tamarind-Glazed Chicken: You can substitute shrimp with chicken breasts or thighs.
- Tamarind-Glazed Tofu: You can substitute shrimp with firm tofu.
- Tamarind-Glazed Vegetables: You can use the same glaze to coat roasted or stir-fried vegetables.
Tips and tricks:
- Make sure to devein the shrimp properly to remove the digestive tract.
- Use a non-stick skillet or wok to prevent the shrimp from sticking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp in a skillet or microwave until heated through.
Presentation ideas:
Serve the shrimp on a bed of steamed rice or noodles. Garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Green salad
Suggested side dishes:
- Garlic roasted broccoli
- Sesame stir-fried green beans
- Spicy cucumber salad
Troubleshooting advice:
- If the glaze is too thick, add a splash of water to thin it out.
- If the shrimp is overcooked, it will become rubbery. Cook for 2-3 minutes on each side until they turn pink and are cooked through.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw shrimp.
Food history:
Tamarind is a fruit that is native to Africa and is widely used in Asian and Latin American cuisines. It has a tangy and sour flavor that is often used in sauces and marinades.
Flavor profiles:
Tangy, sweet, and savory.
Serving suggestions:
Serve the Tamarind-Glazed Shrimp as an appetizer or main dish with steamed rice or noodles.
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Region: Thai