Spicy Sambal Shrimp
Spicy Sambal Shrimp combines juicy shrimp with a fiery Indonesian-inspired sauce.Fresh chilies, garlic, shallots, and ginger create the aromatic foundation.Soy sauce and brown sugar provide a delicious sweet-savory balance.Lime juice adds brightness and balances the chili heat.The shrimp cook quickly until tender and beautifully coated in sambal.Serve with steamed rice and fresh cucumber for a satisfying meal.
Ingredients
For the Shrimp
- 500 g large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sambal Sauce
- 6–8 red chilies, roughly chopped
- 2–4 bird's-eye chilies, optional for extra heat
- 4 cloves garlic
- 4 shallots, roughly chopped
- 1 tablespoon fresh ginger, grated
- 1 medium tomato, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 tablespoon lime juice
- ½ teaspoon ground coriander
For Garnishing
- Fresh cilantro or coriander leaves
- Sliced red chili
- Lime wedges
- Sliced green onions
Instructions
Prepare the Shrimp
- Peel and devein the shrimp if necessary. Rinse briefly and pat completely dry with paper towels.Place the shrimp in a bowl and season lightly with salt, black pepper, and lime juice.
Make the Sambal Paste
- Add the red chilies, bird's-eye chilies, garlic, shallots, ginger, and tomato to a food processor.Pulse until you have a coarse paste.Do not blend it completely smooth if you prefer a more rustic texture
Cook the Aromatics
- Heat the vegetable oil in a large skillet over medium heat.Add the sambal paste and cook for approximately 4–5 minutes, stirring frequently.The mixture should become fragrant and slightly darker.
Season the Sambal
- Add soy sauce, sweet soy sauce, brown sugar, fish sauce if using, coriander, and salt.Stir well and cook for another 1–2 minutes.
Add the Shrimp
- Add the shrimp to the skillet and toss well so they become coated in the sambal sauce.
Cook Quickly
- Cook the shrimp for approximately 2–3 minutes per side, depending on their size.They are ready when they turn opaque and curl into a loose "C" shape.Avoid overcooking because shrimp can quickly become rubbery.
Garnish and Serve
- Transfer the shrimp to a serving dish and garnish with cilantro, green onions, fresh chili, and crispy fried shallots.Serve immediately with steamed jasmine rice and lime wedges.
Notes
- Use fresh shrimp: Fresh or properly thawed frozen shrimp both work well.
- Dry the shrimp: Excess moisture can prevent good browning.
- Adjust the chilies: Reduce bird's-eye chilies for a milder dish.
- Cook the sambal first: This develops a deeper, more rounded flavor.
- Don't overcook shrimp: They only need a few minutes.
- Use fresh lime juice: It provides a brighter flavor than bottled juice.
- Taste before adding extra salt: Soy sauce and fish sauce are already salty.
- Serve immediately: Shrimp are best when freshly cooked.