Grilled Shrimp with Fiery Lemongrass Chile Sambal
Ignite your taste buds with this irresistible Grilled Shrimp with Fiery Lemongrass Chile Sambal recipe. Featuring succulent marinated shrimp kissed by smoky grill marks, this dish is elevated by a bold, homemade sambal bursting with the vibrant flavors of lemongrass, red chilies, garlic, and lime. Sweet honey balances the heat, while fish sauce adds a savory umami punch. Perfect for a quick yet impressive meal, this recipe comes together in just 30 minutes and pairs beautifully with steamed rice or crusty bread. Garnished with fresh cilantro, it’s a spicy, aromatic treat that’s ideal for summer grilling and seafood lovers alike!
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Recipe Information
Ingredients
- 1.5 pounds Large shrimp, peeled and deveined
- 3 pieces Lemongrass stalks, finely chopped (white parts only)
- 4 pieces Red chilies, finely chopped
- 3 pieces Garlic cloves, minced
- 2 pieces Shallots, finely chopped
- 2 teaspoons Lime zest
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1.5 tablespoons Honey
- 4 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Kosher salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 cup Cooked rice or crusty bread (for serving, optional)
Instructions
In a large mixing bowl, whisk together 2 tablespoons of vegetable oil, turmeric, lime zest, and 1/2 teaspoon of kosher salt.
Add the shrimp to the bowl and toss until evenly coated. Set aside to marinate for 15 minutes while you prepare the sambal.
To make the lemongrass chile sambal, heat 2 tablespoons of vegetable oil in a small skillet over medium heat.
Add the finely chopped lemongrass, red chilies, garlic, and shallots. Sauté for 3-4 minutes until fragrant and softened.
Add the fish sauce, lime juice, honey, and a pinch of salt to the skillet. Stir to combine and simmer for 1-2 minutes. Remove from heat and set aside.
Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Thread the shrimp onto skewers if desired (optional) and grill for 2-3 minutes per side, or until pink, opaque, and lightly charred.
Transfer the grilled shrimp to a serving platter and spoon the fiery lemongrass chile sambal over the top.
Garnish with freshly chopped cilantro and serve immediately with cooked rice or crusty bread, if desired.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 34.3 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2569 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
