By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
366 cal · 65 min
Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Recipe GLPRb42da52eca23b2
Large shrimp marinated in a zesty lime-oil blend and grilled to tender perfection, served with a vibrant, complex sambal made from Thai bird chiles, lemongrass, ginger, shallots, and warm spices. This Southeast Asian-inspired dish delivers bold heat and aromatic depth with minimal carbohydrates, making it an impressive yet simple grilled main course.
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Ingredients
6 Thai bird chiles (or 2 serrano or jalapeño chiles, preferably red), seeded and coarsely chopped
1½ cups Shallots, coarsely chopped
¼ cup Fresh ginger, peeled and chopped
3 tablespoons Lemongrass (from bottom 4 inches of 2 large stalks), chopped
6 Macadamia nuts
4 Garlic cloves, coarsely chopped
2 teaspoons Golden brown sugar
2 teaspoons Ground turmeric
1½ teaspoons Salt
1 teaspoon Ground coriander
1 teaspoon Paprika
1 Bay leaf, crumbled
½ teaspoon Freshly ground black pepper
2 tablespoons Vegetable oil (for sambal)
1 cup Water
2 tablespoons Fresh lime juice
3 tablespoons Vegetable oil (for marinade)
1 tablespoon Vegetable oil (for grilling)
2½ pounds Uncooked large shrimp, peeled and deveined, tails left intact
Directions
In a food processor, combine the 6 Thai bird chiles, shallots, ginger, lemongrass, macadamia nuts, garlic, brown sugar, turmeric, salt, ground coriander, paprika, bay leaf, and black pepper. Using on/off pulses, blend until the mixture becomes a finely chopped paste. If you prefer a spicier sambal, add more chopped chiles and pulse again until a paste forms. Transfer the sambal to a small bowl.
Heat 2 tablespoons of vegetable oil in a heavy large saucepan over medium-high heat. Add the sambal and cook, stirring constantly, until fragrant and lightly browned, about 7 minutes. If the mixture becomes too dry, add more oil by the tablespoon. Pour in 1 cup water, reduce heat to medium, and simmer until most of the water has been absorbed but the mixture remains creamy, stirring often, about 4 minutes. Transfer to a small bowl and let cool completely. (This sambal can be made up to 1 day ahead; cover and refrigerate.)
In a small bowl, whisk together the lime juice, 3 tablespoons vegetable oil, and 2 tablespoons of the cooled sambal. This is your marinade. (The marinade can be made up to 1 day ahead; cover and refrigerate. Before using, rewhisk, adding more oil by the teaspoon if it has become too thick.)
Place the peeled shrimp in a large glass baking dish. Brush the shrimp all over with the marinade, coating them evenly. Allow the shrimp to marinate at room temperature for at least 15 minutes and up to 30 minutes.
Prepare your grill for medium-high heat. Brush the grill rack with 1 tablespoon of vegetable oil to prevent sticking. Place the marinated shrimp on the hot grill and cook for 2 to 3 minutes per side, until the shrimp are just opaque in the center and cooked through (internal temperature should reach 145°F).
Transfer the grilled shrimp to a serving platter. Gently rewarm any remaining sambal over low heat and serve alongside the shrimp for dipping or spooning over the top.
Comments
Thai bird chiles and fresh lemongrass will require a stop at an Asian market—Harris Teeter and Food Lion carry neither reliably—adding real time and cost to a Charlotte weeknight. The sambal base is cheap to make once you have the aromatics (shallots, garlic, ginger are standard), and shrimp from any major chain runs $8–12 per pound, so expect $20–25 total for six servings, or $3.50–4 per serving, which is solid. The stated 65 minutes is honest for grilling and sauce work, though marinating time matters little here; this is a same-night dish that does not reheat well. It suits a household that enjoys bold Southeast Asian heat and doesn't mind a specialty-ingredient detour, and the technique is straightforward—grind the sambal, marinate shrimp, grill—but the ingredient hunt is the real cost.
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