This content originally appeared on Low Carb Yum. Republished with permission.
Imagine fresh, delicious shrimp in a broth that is savory, sweet, and sour all at once. No wonder it’s such a popular dish.
Traditional sinigang is served over a bed of white rice. For this recipe, I wanted to create a low carb version without the rice.
The soup is incredible all on its own. And it’s so easy to make! Everything comes together in one pot, and you simply add the ingredients and boil until they’re ready.
What Is Sinigang Soup?
Sinigang soup is a type of Filipino soup that is sour and savory. Sinigang (pronounced ‘see-Nee-Gangh’) is typically made with either pork (usually ribs), beef, chicken, shrimp, or fish.
Na Hipon, which means shrimp, is just one version of the Filipino soup.
Most sinigang soups feature a tamarind broth to achieve the characteristic flavor.
Sinigang Na Hipon Shrimp Filipino Soup
This easy shrimp soup recipe is low-carb, gluten-free, and delicious! It features whole shrimp in a tamarind broth.
Ingredients
- 2 pounds large shrimp shells tails, heads intact
- 1 piece green tomato quartered
- 3 pieces ripe tomatoes quartered
- 1/2 cup yellow onion quartered
- 1 piece daikon radish sliced
- 5 ounces green beans bite sized cuts
- 3.5 ounces okra small
- 14 ounces spinach fresh
- 3 pieces green chili peppers
- 1 tablespoon fish sauce or to taste
- 1 packet tamarind soup mix 40 Grams
- 2 to 3 cups water
Instructions
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Properly wash shrimps with cold running water. Pat dry. Opt to season with salt.
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In a casserole or deep large pan, add ¼ cup water, tomatoes and onions. Sauté until onions are translucent. Add the remaining water and bring to a boil.
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Once water has boiled, slowly add okra, radish, green beans and sprinkle tamarind soup mix. Continue to boil for 5 to 7 minutes or until vegetables start to soften.
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Add the shrimps to the boiling broth, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. Do not overcook shrimps. Turn off heat and add spinach. Cover. Allow spinach to wilt before serving.
Recipe Notes
- 2 to 3 cups water – Usually, rice washing is used instead of water.
- Properly wash shrimps with cold running water. Pat dry. Opt to season with salt. – Some would season shrimps with salt, I don’t.
- Once water has boiled, slowly add Okra, radish, green beans and continue to boil for 5 to 7 minutes. Add the shrimp, make sure they are all submerged in broth. Cover and boil for 5 to 8 minutes or until each shrimp turned golden orange in color. – Some heads of shrimps are black – they are cooked but the hepatopancreas differs in color when raw and cooked due to their diet (based on what I read).
- I used an 11-inch deep pan and had to transfer the vegetables to another container while batch boiling the shrimps to make sure they are cooked properly.
- Filipinos love to pair sinigang with lots of white rice.
- Fish sauce (to taste) – Only added 1 tablespoon.
- There is a small amount of sugar in the soup mix, but the amount of carbs in a serving shouldn’t be enough to impact. A tamarind paste and additional seasonings can be used instead.
Nutrition Facts
Sinigang Na Hipon Shrimp Filipino Soup
Amount Per Serving
Calories 160 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 1925mg84%
Potassium 590mg17%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 3g3%
Protein 26g52%
Vitamin A 4962IU99%
Vitamin C 37mg45%
Calcium 248mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.
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