- 2 tablespoon tamarind paste
- 1/2 cup warm water
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 4 garlic cloves, chopped
- 1 lb peeled shrimp, raw
- 2 tablespoon canola oil
- juice of ½ lime
- cooked jasmine rice, for serving
- fresh cilantro or basil, chopped, for serving
- Combine the warm water and the tamarind paste. Stir to combine. Add the soy sauce, honey, ginger and garlic and stir well. Let the sauce come to room temperature.
- Add the shrimp and stir to thoroughly coat the shrimp. Let marinate for 30 minutes.
- In a large skillet, warm the oil over medium-high heat. Remove the shrimp from the sauce and place into the skillet. Sear the shrimp 3 minutes per side, for a total of 6 minutes. Remove the shrimp from the skillet and toss with the lime juice.
- While the shrimp is cooking, pour the marinade into a small saucepan and bring to a rapid boil over high heat. Continue to cook until the sauce has slightly reduced and thickened, about 2 to 4 minutes.
- Serve the shrimp warm with cooked rice, topped with the pan sauce and chopped basil or cilantro.
Feel free to add vegetables like bell peppers or broccolini, to the skillet with the shrimp while it cooks. Do not let the shrimp marinate in the tamarind for more than an hour. The acidity from the tamarind will make the shrimp tough and rubbery.