Grilled Shrimp with Tamarind Sauce
Grilled Shrimp with Tamarind Sauce is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Prepare grill for cooking.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare grill for cooking.
Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
Place tamarind in a bowl with water and rub with your fingers to dissolve pulp.
Pour through a sieve into a bowl, pressing hard on solids, and discard solids.
Heat oil in a small heavy saucepan over moderate heat until hot but not smoking, then cook cilantro paste and garlic, stirring, until fragrant.
Stir in hot sauce, 3 tablespoons tamarind juice, palm sugar, and fish sauce.
Simmer until thickened to consistency of light syrup, about 3 minutes.
Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section.
Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.).
Spoon tamarind sauce over shrimp (still in shells) in a serving dish.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.