Shrimp and Avocado in Tamarind Sauce
A delicious Thai-inspired dish combining succulent shrimp and creamy avocados in a tangy tamarind sauce, topped with crispy shallots and chopped peanuts. Served over jasmine rice, this dish offers a perfect balance of sweet, sour, and savory flavors.
Ingredients
- •¼ cup vegetable oil
- •1 large shallot
- •¼ cup tamarind pulp
- •½ cup boiling-hot water
- •2 tablespoons sugar
- •1 tablespoon soy sauce
- •1 tablespoon Asian fish sauce
- •3 tablespoons fresh lime juice
- •2 whole avocados
- •1 tablespoon fresh ginger
- •1 clove garlic
- •2 whole Thai chiles
- •¼ teaspoon salt
- •1 lb large shrimp
- •⅓ cup roasted salted peanuts
- •2 cups jasmine rice
- •¼ cup fresh cilantro sprigs
Cooking Instructions
- 1.
Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.
5 min
- 2.
Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids. Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.
8 min
- 3.
Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.
5 min
- 4.
Transfer reserved oil to a 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds. Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.
6 min
- 5.
Spoon shrimp and avocado over rice, then sprinkle with peanuts and fried shallot.
2 min