Tom Rang Me (Tamarind Glazed Shrimp)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Vietnamese · 30 min · Shellfish · pescatarian, gluten-free, dairy-free, low-carb
290 cal
28g protein
22g carbs
10g fat
per serving · estimated
Ingredients
- 3/4 lb large shrimp, shell-on
- 1 1/2 tbsp tamarind paste
- 1 1/2 tbsp sugar
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 shallots, minced
- 1 scallions, sliced
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Whisk tamarind paste, sugar, fish sauce, and 3 tbsp water into a glaze.
- Sear the shrimp in hot oil over high heat 1-2 minutes per side until just pink, then remove.
- Lower heat, add garlic and shallots, and cook 1 minute until fragrant.
- Pour in the tamarind glaze and simmer 2-3 minutes until glossy and thickened.
- Return the shrimp and toss 1-2 minutes to coat.
- Scatter scallions over the top and serve with rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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