Craving something tangy and comforting? This Shrimp Sinigang Recipe blends juicy shrimp, fresh veggies, and tamarind’s signature sourness for a classic Filipino dish.
You ever have one of those food moments that just sticks with you? Like, years later, you can still taste it? That was me with sinigang.
It was this rainy afternoon—like the kind where Netflix is practically begging you to binge-watch something random—and I was at a friend’s house in Manila. Her mom, who barely spoke a word of English, brought out this huge, steaming bowl of what looked like shrimp soup. But not your usual kind of soup. It was… cloudy? Kinda chunky with veggies? I was suspicious.
Then I took a bite.
Boom.
Instant flavor explosion. The tanginess slapped me right across the taste buds—in the best way possible. The shrimp were juicy, the broth was bright and sour with this mellow tomato-y depth, and the veggies had soaked up all that goodness. Plus, it was comforting—like the kind of dish that gives you a hug.
Ever since then, Shrimp Sinigang has been my rainy-day ritual. Or, let’s be honest, my any-day ritual when I need that warm, sour kick that makes you go, “Dang, this hits the spot.”
Why You’ll Love This Shrimp Sinigang Recipe?
- It’s tangy but balanced. That signature sour broth (thanks, tamarind!) has a zing that wakes up your taste buds but doesn’t go overboard.
- It’s packed with veggies. Radish, eggplant, okra, long beans—each bite’s a new texture adventure.
- Quick but hearty. Done in under 30 minutes. But it still feels like the kind of meal your grandma spent hours on.
- Total comfort food vibes. Rainy day? Hungover? Just feeling blah? This is your edible pick-me-up.
- Easily customizable. Like it extra sour? Add more tamarind. Want it spicier? Throw in another chili. It’s your kitchen, after all.
Ingredient Notes:
There’s this beautiful simplicity to sinigang. Nothing too fancy. But every ingredient pulls its weight.
- Rice Washing (4 cups): Okay, hear me out. I know it sounds odd, but the starchy water leftover from washing rice adds this subtle cloudiness and slight thickness to the broth. Don’t skip it—it’s a Filipino classic move.
- Onion & Tomatoes: The OG flavor builders. Tomatoes bring a gentle sweetness that balances the tamarind’s sourness, while onions give the broth a soft bite.
- Shrimp (500g): Heads, shells, and tails still on. Why? Because all that shrimp flavor lives in there. Plus, the heads make the broth richer. Just devein them first. Trust me.
- Long Green Chili: It’s more about the aroma than the heat, but it does give a mild kick. Wanna go wild? Add more.
- Radish, Eggplant, Okra, Sitaw (Long Beans): The veggie dream team. Radish adds crunch, eggplant gets silky, okra lends that subtle thickening, and sitaw gives a fresh bite.
- Kangkong (Water Spinach): Think of it like spinach but sturdier. It soaks up the broth like a sponge but doesn’t fall apart.
- Knorr Sinigang sa Sampalok Mix: The no-fuss way to get that classic tamarind tang. If you’re feeling extra traditional, you can use fresh tamarind pulp, but the mix? It’s a weeknight dinner hero.
Pro Tip: If you wanna go big on flavor, sauté the shrimp heads in a little oil before adding them to the pot. It adds this buttery, umami depth that’s chef-level magic.
How To Make Shrimp Sinigang?
Making sinigang isn’t complicated. It’s more like layering flavors until everything comes together in a bowl of tangy happiness.
Step 1. Build the Base
Start by pouring 4 cups of rice washing into a large pot. Add the quartered onion and tomatoes. Bring it to a gentle simmer and let it go for about 8 minutes. The tomatoes soften, the onions release their sweetness—it’s the base of that cozy, flavorful broth.
Step 2. Toss in the Shrimp & Veggies
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Now it’s shrimp time. Drop in your fresh shrimp along with the long green chili, radish, eggplant, and okra. Give it a gentle stir and let it simmer until the shrimp turn that perfect pink-orange—just a few minutes. Be careful though—overcooked shrimp? Sad and rubbery. Nobody wants that.
Step 3. The Greens & The Tang
Add the sitaw (long beans) and kangkong stalks. They cook fast—about two minutes, tops. Then pour in the Knorr Sinigang sa Sampalok Mix and watch the broth transform into that signature tangy goodness. Finally, toss in the kangkong leaves—they’ll wilt down in seconds.
Step 4. Taste Test & Adjust
Give the broth a little taste. Too mild? Add more sinigang mix. Want it saltier? A splash of patis (fish sauce) brings it to life. Feeling wild? Squeeze in some calamansi or lemon juice for extra zing.
Storage Options:
Sinigang is one of those dishes that’s best fresh. But hey, sometimes you make a big batch and get lucky with leftovers.
- Fridge: Store it in an airtight container for up to 2 days. Reheat gently over low heat so the shrimp doesn’t go all rubbery.
- Freezer: Honestly? Wouldn’t recommend it. The veggies get mushy, and the shrimp loses its magic. But if you have to, freeze the broth only and add fresh shrimp and veggies when reheating.
- Pro Move: If you’re planning ahead, cook the shrimp separately and only add them when reheating. Keeps them juicy and perfect every time.
Variations and Substitutions:
The beauty of sinigang? It’s super flexible. You can tweak it to fit your taste—or whatever’s in your fridge.
- No shrimp? Swap in pork belly, fish (like bangus), or even tofu if you’re going veggie.
- Want it spicier? Add more green chilies or a sprinkle of crushed red pepper.
- Need more veggies? Throw in green beans, taro, or even spinach.
- Go all-natural: Use fresh tamarind pulp instead of the mix for a more authentic (and slightly fruitier) tang.
- Gluten-free? You’re in luck—this recipe is naturally gluten-free. Just double-check the tamarind mix label, though. Some brands sneak in weird stuff.
What to Serve with Shrimp Sinigang?
While sinigang is a star on its own, here’s how to take it next level:
- Steamed White Rice: Because a bowl of that tangy broth poured over rice? Chef’s kiss.
- Patis & Calamansi: A simple dipping sauce that adds salt and extra zing to the shrimp.
- Crispy Fried Fish or Pork: Because crispy + tangy = perfect combo.
- Green Mango with Bagoong: Sweet, sour, and salty—a classic Filipino side.
- Iced Calamansi Juice: Sweet, citrusy, and cuts through the sinigang’s sourness.
Frequently Asked Questions:
Can I use frozen shrimp?
Totally. Just make sure to thaw and pat them dry before cooking. Nobody wants watered-down broth.
Do I really need rice washing?
Nah. You can use plain water. But rice washing adds that traditional cloudy look and a bit of body to the broth.
How do I make it extra sour?
Easy—use more sinigang mix or squeeze in some fresh calamansi or lemon juice. Some folks even throw in green mango slices for a real pucker-up moment.
And there you go—Shrimp Sinigang that’s tangy, hearty, and basically feels like a warm hug on a rainy day. Give it a try, tweak it however you like, and let me know how it turns out. Oh, and if you snap a pic? Tag me. I wanna see your masterpiece.
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Planning to try this recipe soon? Pin it for a quick find later!
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Shrimp Sinigang Recipe
Ingredients
- 4 cups rice washing water from rinsing rice
- 1 medium onion quartered
- 3 medium tomatoes quartered
- 500 g fresh medium shrimp with head, shell, and tail intact, deveined
- 1 long green chili slit lengthwise
- ½ radish peeled and sliced diagonally
- 1 medium eggplant sliced diagonally
- 3 pcs okra sliced diagonally
- 4 pcs sitaw long beans, cut into 3-inch pieces
- 1 cup kangkong stalks cut into 3-inch pieces
- 1 cup kangkong leaves
- 1 20g pack Knorr Sinigang sa Sampalok Mix Original
- Salt and fish sauce patis, to taste
Instructions
Prepare the Broth Base:
- In a large pot, pour 4 cups of rice washing. Add the quartered onion and tomatoes. Bring to a gentle boil over medium heat and allow to simmer for 8 minutes, or until the tomatoes soften and release their flavors into the broth.
Add the Shrimp and Vegetables:
- Introduce the deveined shrimp, ensuring the heads, shells, and tails remain intact for maximum flavor. Add the long green chili, sliced radish, eggplant, and okra. Allow the mixture to simmer gently until the shrimp turn a vibrant pink-orange hue and the vegetables are tender. This typically takes 5-7 minutes.
- Tip: Ensure the shrimp are properly cleaned by removing the black vein and rinsing the heads under cold running water to eliminate impurities.
Incorporate the Greens and Tamarind Flavoring:
- Add the sitaw (long beans) and kangkong stalks, cooking for an additional 2 minutes until slightly tender. Pour in the Knorr Sinigang sa Sampalok Mix Original and stir gently to dissolve it into the broth. Lastly, add the kangkong leaves, allowing them to wilt in the hot broth for about 1 minute.
Season and Serve:
- Taste the broth and adjust the seasoning with salt or fish sauce to your preference. If a more pronounced sourness is desired, consider using an additional 20g pack of sinigang mix or adding fresh calamansi or lemon juice.
- Serve the Shrimp Sinigang hot with steamed white rice and a side of patis mixed with calamansi for dipping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
