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Sambal Chili Coconut Shrimp (Stir-Fried shrimp sauteed in hot chili, garlic & coconut milk)


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March 23, 2014

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Rate this recipe 4.8/5 (13 Votes)


  • 1 lb, medium shrimp, heads-on peeled, **brined (see note)
  • 2 pieces of Asian Shallots, peeled and quartered (these are the smaller, reddish shallots)
  • 2 cloves garlic, peeled
  • 2 stalks, lemon grass, trimmed and chopped
  • 1 tsp garlic chili paste
  • 1 tbl, belacan (dried shrimp paste)
  • 2 tsps ginger juice (grate the ginger finely, & squeeze the juice from the pulp)
  • 3 tbls, vegetable oil
  • 1 tsp fresh lemon juice
  • 1 tsp sugar
  • 1/4 tsp kosher salt
  • 1 c. coconut milk
  • measure 4 c. of cold water into a bowl, add 1/4 c. kosher salt & stir to dissolve completely. Add shrimp and let sit for 10 minutes, rinse, drain and pat dry


Servings 6
Adapted from


Step 1

Prepare the sambal paste:
Blend the first 6 ingredients, after the shrimp, in a food processor and blend into a thick, chunky paste. You can also do this in a mortar & pestle by finely chopping the shallots, garlic and lemon grass & then pounding them with the garlic-ginger paste, belacan and ginger juice until you get the same chunky paste. Set aside

Heat 2 tbls of oil in a saute pan over medium heat. Add shrimps & stir fry until just pink. Remove the shrimp & set aside

Add 1 tbl of oil, sambal paste, lemon juice, sugar and salt to the pan & saute until fragrant, about 3 minutes.

Stir in coconut milk until blended and simmer for 3 minutes. Add the shrimp and simmer until they are fully cooked, about another minutes

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