Filipino Crockpot Shrimp Sinigang is just the kind of comfort food I crave on a rainy day—especially when I’m homesick or even just bored with plain soup. You know that feeling when you want something easy, satisfying, but still packed with flavor? That’s what this dish does. There’s a zippy tang from the tamarind, soft veggies, and shrimp that soaks it all in. The whole thing bubbles up in a crockpot while you go about your life. If you’ve put off making sinigang ’cause you thought you needed fancy skills (or, okay, patience), let me admit—I used to think that, too. 
How to Cook Sinigang
Let’s get straight into it: you toss everything in the slow cooker, set it, and basically forget it for a couple hours. No constant monitoring, which fits my messy, distracted cooking style.
Start layering—shrimp on top (shells on, trust me; so much flavor), tomatoes, radish, some greens, maybe a finger chili or two if you like a kick. Then add your sinigang mix, the kind you buy in sachets at any Asian market, or squeeze in actual tamarind if you’re fancy.
Pour in enough water to cover, click that crockpot lid, set to low, and wait about four hours. No joke, the hardest part is waiting for dinner to be done. You’ll know it’s ready when the shrimp is all pink and the veggies are fork-tender. If you’re curious about another version of this cozy soup, check out this easy Sinigang na Hipon recipe too—it’s the one my cousin in Manila always swears by.
“I didn’t think making sinigang in a crockpot would actually taste so close to what my Lola cooks—just a little less greasy kitchen to clean up. New family staple approved!”
What fruits are used in sinigang to make taste sour?
Okay, let’s talk about that sharp, sour punch. Traditionally, tamarind (sampalok in Filipino homes) is the hero here. You might see some folks swap in green mango or even calamansi. And, weird as it sounds, I once tried a batch using guava—tasted more sweet than sour, but hey, fun to experiment.
Personally, stick with tamarind if you want that classic flavor people expect. The mixes in packets work in a pinch, though real fruit wins on days when you’re feeling ambitious. The main point? Sinigang’s not sinigang unless it’s got that tart edge, so don’t skip this step.
Got a wild fruit in your local market that’s lip-puckering sour? Throw it in. It’s about balancing what you’ve got and what tastes like home. If you enjoy a kick, some Filipino kitchens also toss a bit of kamias (bilimbi) in the mix.
Sinigang Ingredients
For this Crockpot Sinigang na Hipon recipe, you’ll need the basics:
- Shrimp (use the whole thing with shells and heads if you can handle it)
- Sinigang tamarind soup base (powdered, paste, or fresh)
- Tomatoes (sliced chunky)
- Radish, eggplant, string beans, and okra
- Spinach or kangkong for that green crunch
- Onion (red or white, either works)
- A couple of green chilies (totally optional but fun)
- Water, enough to cover everything in the pot
- Fish sauce (patis), or salt if you’re out of that
Those are the usual suspects. It’s very forgiving if you don’t have every single type of veggie. The rule here is: toss in what you like and what’s around.
Sinigang Alternative Ingredients
Sometimes I open my fridge and realize I don’t have, say, radish or eggplant. No shame in improvising!
You can swap out veggies with whatever’s about to go bad (hello, zucchini, bok choy, maybe even carrots). Pork works if you’re low on shrimp, but then you’re basically making a new dish. Oh, and if you’re vegetarian, tofu’s actually tasty in the same broth, just not as classic.
If you’re hunting other shrimp faves, I seriously recommend these ukoy Filipino shrimp and vegetable fritters—super crunchy, and not just because I love anything fried. Anyway—the real deal is that you can use almost any greens, plus alternate sour agents like lemon juice or vinegar, but only in a pinch. It won’t taste exactly “right,” but it will still be hearty and homey.
Tips & Tricks
Here’s the low-down to make your Crockpot Sinigang na Hipon a five-star restaurant (okay, maybe four-star) dish:
- Leave shrimp shells on—they make the broth extra tasty and protect the tender meat.
- Add your greens at the last 30 minutes so they won’t go soggy and sad.
- Don’t skip fish sauce, unless you totally hate it; it’s a flavor bomb.
- If you want the soup hotter, mash the chilies a little for extra fire.
The beauty of this dish? It’s not fussy, and it’s forgiving. And seriously, do taste as you go. The sourness is personal (is it ever not?).
Common Questions
Can I cook this on high in my crockpot if I’m in a rush?
Yep, just cook for about 1.5 to 2 hours instead of four. Watch the shrimp though, they go rubbery fast if you overdo it.
Do I need to thaw frozen shrimp before tossing them in?
It’s better if you do, but I’ve chucked them in frozen, too. Just let them go for the full four hours.
What if I can’t find sinigang mix?
Try tamarind paste or juice, or worst-case, lemon juice. Won’t taste exactly the same, but still will be pretty close!
Is this dish spicy?
Not by default, but if you leave the green chilies whole, it stays mild. Want more heat? Slice them up before adding.
How long does leftover sinigang keep?
Three days in the fridge, easy. Flavors even get a little deeper.
Soup for the Soul—and the Week!
Alright, that’s my lazy but still awesome way to knock out Crockpot Sinigang na Hipon. Don’t overthink it. Use what’s on hand, chase that tangy flavor, and just maybe discover your own twist. Trust me, whether you lean into classic Sinigang Recipe or mix things up with a Filipino Beef Sinigang Crockpot Recipe, you can’t go wrong. For something a little wild, try a Slow Cooker Sinigang na Corned Beef—surprisingly tasty! Bottom line, Filipino Crockpot Shrimp Sinigang is fun, forgiving, and honestly, better homemade. Grab your crockpot, raid your fridge, and let’s roll. 
Shrimp Sinigang
Ingredients
Main Ingredients
- 1 pound Shrimp (with shells and heads) For added flavor
- 1 packet Sinigang tamarind soup base Use powdered, paste, or fresh
- 2 medium Tomatoes Sliced chunky
- 1 medium Radish
- 1 medium Eggplant
- 1 cup String beans
- 1 cup Okra
- 2 cups Spinach or Kangkong For crunch
- 1 medium Onion Red or white, either works
- 2 pieces Green chilies Optional for heat
- 4 cups Water To cover all ingredients
- 2 tablespoons Fish sauce (patis) Or salt if out of fish sauce
Instructions
Preparation
- Layer shrimp on top of the slow cooker.
- Add sliced tomatoes, radish, eggplant, string beans, and okra.
- Sprinkle in the sinigang mix.
- Pour in enough water to cover all ingredients.
- Cover the crockpot and set it to low.
- Cook for about 4 hours or until the shrimp are pink and the vegetables are tender.
- Add spinach or kangkong in the last 30 minutes of cooking.