Sinigang Recipe with Shrimp and Vegetables

Shrimp sinigang is a Filipino sour soup made with shrimp, vegetables, and a tangy tamarind broth, usually served hot with rice. This version uses tamarind soup mix for reliable seasoning and cooks the shrimp at the end, so it stays tender while the vegetables soften.

Ingredients

8 cups (1.9 L) water
1 medium yellow onion, peeled and cut into wedges, about 1 cup (150 g)
2 medium ripe tomatoes, cut into wedges, about 2 cups (300 g)
1 medium daikon radish, peeled and cut into ½-inch (1.25 cm) half-moons, about 2 cups (300 g)
1 small Japanese eggplant, cut into 1-inch (2.5 cm) pieces, about 2 cups (250 g)
1 packet (about 1.4 oz/40 g) sinigang tamarind soup mix, or an amount guided by the packet instructions
1 tablespoon (15 ml) fish sauce, plus more to taste
1 green finger chili, whole or slit once lengthwise (optional)
6 ounces (170 g) long beans, cut into 2-inch (5 cm) lengths
1¼ pounds (567 g) large raw shrimp, peeled and deveined, tails on or off
4 cups (100 g) water spinach (kangkong), tough stems removed and leaves and tender stems cut into manageable lengths
½ teaspoon (2.5 g) fine salt, only if needed after tasting
¼ teaspoon (0.5 g) freshly ground black pepper, or to taste

Instructions

Prepare the ingredients. Cut the onion, tomatoes, radish, eggplant, and long beans as listed. Rinse the shrimp under cold running water and pat them dry; keep them refrigerated while you start the broth. Rinse the water spinach well, since grit can cling to its stems. Set out the soup mix and fish sauce so they are ready to add.
Start the broth. Put the water, onion, tomatoes, and optional chili in a large pot. Bring to a boil over high heat, then lower the heat to maintain a steady simmer. Cook uncovered for 6 minutes, until the onion begins to soften and the tomatoes start releasing their juices.
Season and cook the firm vegetables. Stir in the tamarind soup mix and fish sauce. Add the daikon and eggplant, return the broth to a simmer, and cook uncovered for 8 minutes. Stir once or twice so the vegetables cook evenly. The daikon should be starting to turn tender, while still holding its shape.
Add the long beans. Stir them into the pot and simmer for 3 minutes. Taste the broth now: it should be distinctly sour, savory, and well-seasoned, but not harshly salty. Add a little more soup mix if you want a sharper sourness, or a splash of water if the flavor is too strong. Different soup-mix packets vary in salt and acidity, so adjust before adding extra salt.
Cook the shrimp. Add the shrimp in an even layer and simmer gently for about 3 minutes, turning them once if needed. Check the thickest shrimp with a food thermometer; USDA FSIS gives 145°F (63°C) as the safe minimum temperature for fish and seafood. Shrimp should also be opaque and firm. Avoid a hard boil or extended cooking, which can make them rubbery.
Finish with the greens. Add the water spinach and simmer for about 2 minutes, just until wilted and tender. Remove the pot from the heat. Taste the broth and adjust with black pepper, fish sauce, or a small amount of water. If you used a slit chili, remove it before serving if you prefer a milder soup.
Serve while hot. Ladle broth, shrimp, and a good mix of vegetables into bowls. Keep the shrimp in the hot broth only long enough to serve; letting them sit in a still-boiling pot can overcook them.

Tips

Adjust sourness gradually. Tamarind soup mix differs by brand and packet size, so check its directions and start with the amount specified for roughly 8 cups (1.9 L) of liquid. Add more a little at a time after tasting. If using a concentrated tamarind paste instead, begin with about 2 tablespoons (30 ml), then add more to taste; paste can vary considerably in strength and may not contain the salt and seasonings found in a soup mix.
Use shrimp that are similar in size. Large shrimp are easier to time than a mixture of small and jumbo pieces. If using frozen shrimp, thaw them overnight in the refrigerator or in a sealed bag under cold running water, then drain and pat dry. Do not add frozen shrimp directly, because they can cool the broth and cook unevenly.
Keep vegetables distinct. Cut the daikon into even pieces and add tender greens near the end. If you prefer very soft vegetables, simmer the radish a few minutes longer before adding the shrimp; do not extend the shrimp’s cooking time to soften the vegetables.
Season after the soup mix. The mix and fish sauce both contribute salt. Taste before adding salt, and remember that the broth will taste less concentrated when served alongside plain rice. If the finished soup is too salty, dilute it with hot water a little at a time rather than trying to cover the salt with extra sour mix.

Serving Suggestions

Serve shrimp sinigang in deep bowls with hot steamed white rice on the side. Some diners spoon the soup over rice, while others alternate bites of rice, shrimp, and vegetables with sips of broth. Put extra fish sauce and sliced fresh chili on the table so each person can adjust their own bowl. A small dish of fish sauce with calamansi or lime is another useful condiment, though it is optional; the soup should already have a clear tamarind tang.

Because the pot includes shrimp, greens, and several vegetables, it can make a satisfying main course without much else. If you are serving a larger meal, keep the accompaniments simple so they do not compete with the sour broth. Plain rice is especially helpful for balancing its acidity and carrying the flavorful liquid.

Variations

Vegetables in sinigang vary by region, season, and household. If water spinach (kangkong) is difficult to find, use baby spinach or a mild leafy green. Spinach wilts more quickly and has a softer texture, so add it at the very end and turn off the heat as soon as it collapses. For the long beans, use green beans cut into short lengths; they have a slightly different texture but work well in the soup.

You can replace the daikon with a similar amount of peeled taro or another firm soup vegetable. Taro adds a starchy, creamy quality and can make the broth feel fuller; simmer it until tender before adding shrimp. For a more traditional tamarind flavor without packet seasoning, use tamarind pulp or concentrate and season with fish sauce and salt separately. Tamarind concentrate is convenient but its intensity varies, so add it in small increments. Avoid adding all the souring ingredient at once without tasting.

For a milder pot, leave out the chili. For more heat, serve sliced chilies at the table or add a small amount of sliced chili to the broth. You can also use shell-on shrimp for a deeper seafood flavor, but they take more effort to eat and are harder to check with a thermometer. If using shell-on shrimp, keep the same cooking time as a guide and verify the thickest pieces reach the safe temperature.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools more quickly. Store the soup covered in the refrigerator and use it within 3–4 days. Shrimp and greens become softer as they sit in the broth, so the texture is best when freshly cooked. If you expect leftovers, you can cook only the portion of shrimp and greens you plan to eat, then add freshly cooked shrimp and greens to the reserved broth later.

Reheat leftovers on the stovetop over medium heat until the soup is steaming throughout, stirring gently and checking that it reaches 165°F (74°C). Avoid prolonged boiling, which can toughen the shrimp and break down the vegetables. A microwave also works: use a covered microwave-safe bowl, heat in short intervals, and stir between intervals so the broth heats evenly. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality, leaving some room for expansion. Thaw in the refrigerator and reheat to 165°F (74°C); the vegetables may be softer after freezing.

Frequently Asked Questions

What does sinigang taste like?

Sinigang is known for a sour, savory broth, most often soured with tamarind. This shrimp version has a bright tang balanced by fish sauce, tomato, and the natural sweetness of shrimp and vegetables. The exact balance varies with the souring ingredient and personal preference, so taste and adjust the broth before serving.

Can I make shrimp sinigang without a soup-mix packet?

Yes. Use tamarind pulp or unsweetened tamarind concentrate, then add fish sauce and salt separately. Start with a small amount of concentrate, simmer it into the broth, and taste before adding more because concentrates vary in strength. If using whole dried tamarind, soak and strain it according to its package directions; that takes extra time and can produce a less standardized level of sourness.

Can I use frozen shrimp?

Yes. Thaw the shrimp fully in the refrigerator or in a sealed bag under cold running water, then drain and pat dry. Add thawed shrimp only when the vegetables are nearly done. Frozen shrimp added straight to the pot can lower the broth temperature and make it harder to cook the seafood evenly.

How do I keep shrimp from getting tough?

Add shrimp near the end of cooking and simmer gently rather than boiling the soup vigorously. Large shrimp usually cook in about 3 minutes, but size and starting temperature affect timing. Use a food thermometer to confirm the thickest shrimp reaches 145°F (63°C), and remove the pot from the heat as soon as the shrimp are safely cooked.

Can I make the broth ahead?

Yes. Make the broth with the onion, tomatoes, souring mix, fish sauce, and vegetables that benefit from simmering, then cool and refrigerate it promptly. For the freshest texture, cook the shrimp and water spinach when you reheat the broth. Bring the broth back to a simmer, add the shrimp and cook to 145°F (63°C), then wilt in the greens.

What can I use instead of water spinach?

Baby spinach is the easiest substitute and is widely available, though it is softer and less substantial than kangkong. Add it at the end and cook only until wilted. Mild mustard greens or another tender leafy green can also work, but stronger greens may change the soup’s flavor. Remove thick, tough stems so they do not remain chewy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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