By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
72 cal · 26 min
Grilled Shrimp with Spicy Tamarind Dipping Sauce
Recipe GLPR57668dd5c7f269
Succulent jumbo shrimp grilled to perfection and served with a vibrant, tangy tamarind-based dipping sauce infused with garlic and red pepper heat. A simple yet elegant dish that brings bright, bold Caribbean-inspired flavors to your table.
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Ingredients
24 jumbo shrimp, peeled and deveined
8 wooden skewers, soaked in water for 20 minutes
Salt, to taste
Black pepper, to taste
4 cloves garlic, minced
1/4 cup tamarind paste
1 tablespoon canola oil
1 tablespoon fish sauce
1 to 2 tablespoons red pepper flakes
1 tablespoon sugar
Directions
Soak the wooden skewers in water for at least 20 minutes to prevent burning during grilling.
Preheat your grill to high heat.
Thread 3 shrimp onto each soaked skewer, arranging them evenly. Season both sides of the shrimp with salt and black pepper.
In a small bowl, combine the minced garlic, tamarind paste, canola oil, fish sauce, red pepper flakes, and sugar. Stir well until all ingredients are fully incorporated. This is your dipping sauce.
Place the shrimp skewers directly on the hot grill grates. Cook for approximately 3 minutes on the first side without moving them.
Flip the skewers carefully and grill the other side for an additional 3 minutes, until the shrimp are opaque, firm to the touch, and have reached an internal temperature of 145°F.
Remove the grilled shrimp skewers from the grill and transfer to a serving platter. Serve immediately alongside the spicy tamarind dipping sauce on the side.
Comments
Tamarind paste will send you to Harris Teeter's international aisle or an Asian market, adding a special trip that might not fit a weeknight. The shrimp itself lands everywhere in Charlotte, but at $12–14 per pound and eight servings, you're looking at $18–20 for protein alone. The 26-minute time is honest if your grill is ready and shrimp are thawed, though skewer prep adds invisible minutes. This is a crowd-pleaser for casual outdoor meals and the sauce reheats gently, but the tamarind sourcing and per-serving cost ($2.50–2.75 before sides) mean it reads as a weekend dinner or small-gathering dish rather than a quick family weeknight.
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