Javanese Sambal with Grilled Shrimp
Elevate your seafood game with this vibrant and flavorful Javanese Sambal with Grilled Shrimp recipe, a perfect fusion of smoky, charred shrimp and a bold, tangy chili-based sauce. Featuring succulent shrimp marinated in a zesty mix of garlic, shallots, lime juice, and white pepper, this dish pairs seamlessly with a homemade sambal made with fragrant red chilies, tamarind paste, and a touch of palm sugar for that authentic Indonesian sweetness. Grilled to perfection on banana leaves or foil, the shrimp boast a deliciously smoky flavor that complements the rich, spicy sambal. Ready in just 35 minutes, this recipe is an ideal choice for seafood enthusiasts looking to explore Javanese cuisine. Serve with fresh lime wedges for added zest and impress your guests with this bold, tropical delight! Keywords: Javanese sambal, grilled shrimp, Indonesian cuisine, spicy seafood recipe, tamarind sauce, easy seafood grill recipe.
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 4 pieces Garlic cloves, minced
- 3 pieces Shallots, finely chopped
- 6 pieces Red chilies, chopped (adjust to taste)
- 1 piece Tomato, finely diced
- 1 teaspoon Palm sugar (or brown sugar)
- 1 tablespoon Tamarind paste
- 2 tablespoons Lime juice
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 sheets Banana leaves or aluminum foil (optional, for grilling)
Instructions
Rinse the shrimp under cold running water and pat them dry with a paper towel. Set aside in a bowl.
In a small bowl, combine 1 tablespoon of vegetable oil, half of the minced garlic, half of the chopped shallots, 1 tablespoon of lime juice, 0.5 teaspoon of salt, and white pepper to make a marinade. Pour this over the shrimp and toss to coat evenly. Let marinate for 10-15 minutes while you prepare the sambal.
To make the sambal, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the remaining garlic, shallots, and chopped red chilies. Sauté until fragrant, about 2-3 minutes.
Add the diced tomato to the skillet and cook until it breaks down and becomes saucy, about 5 minutes. Stir in the palm sugar, tamarind paste, and 1 tablespoon of lime juice. Season with the remaining salt to taste. Simmer for another 2-3 minutes until the flavors meld. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat. If using banana leaves, lightly oil them and place on the grill to prevent sticking. Alternatively, use aluminum foil.
Grill the marinated shrimp for 2-3 minutes per side, or until cooked through and slightly charred. Do not overcook to ensure the shrimp remain juicy.
Serve the grilled shrimp alongside the Javanese sambal. Optionally, garnish with fresh lime wedges or cilantro for an added touch of freshness.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 29.0 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2542 mg | 54% | |
*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.
