Javanese Sambal with Grilled Shrimp

James Carrier

An unsung Asian cuisine, Indonesian food appeals to fans of big, bold flavors. Just use a food processor to create a five-ingredient sauce laden with coconut, chilies, and garlic for a pungent and spicy accompaniment to shrimp.



Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 33%
  • Protein: 24g
  • Fat: 8.1g
  • Saturated fat: 5.7g
  • Carbohydrate: 12g
  • Fiber: 1.4g
  • Sodium: 288mg
  • Cholesterol: 174mg


  • 1 cup sweetened flaked or shredded dried coconut
  • 6 fresh serrano chilies (about 1 1/2 oz. total), stemmed, seeded, deveined, and chopped
  • 1 1/2 teaspoons anchovy paste
  • 2 cloves garlic
  • 5 tablespoons lime juice
  • 1 pound (26 to 30 per lb.) peeled, deveined shrimp


  1. 1. In a food processor, whirl coconut, chilies, anchovy paste, garlic, and lime juice until coconut and chilies are minced; scrape container sides frequently.
  2. 2. Rinse and drain shrimp. Thread onto 4 flat metal skewers (10 to 14 in.).
  3. 3. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or on a gas grill set at medium-hot (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until bright pink and opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes total.
  4. 4. Transfer shrimp to a platter. Serve with sambal paste to add to taste.
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