Name: Grilled Shrimp with Fiery Lemongrass-Chile Sambal
Yield: Makes 6 servings
Ingredients: 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped; or 2 (or more) serrano chiles; or jalapeño chiles (preferably red); 1 1/2 cups coarsely chopped shallots (about 8 ounces); 1/4 cup chopped peeled fresh ginger; 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks); 6 macadamia nuts; 4 garlic cloves, coarsely chopped; 2 teaspoons (packed) golden brown sugar; 2 teaspoons turmeric; 1 1/2 teaspoons salt; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 bay leaf, crumbled; 1/2 teaspoon freshly ground black pepper; 2 tablespoons (or more) vegetable oil; 1 cup water; 2 tablespoons fresh lime juice; 3 tablespoons (or more) vegetable oil; 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact; or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact

Image may contain Animal Shrimp Seafood Food and Sea Life

Grilled Shrimp with Fiery Lemongrass-Chile SambalHans Gissinger

To read of my travels, you might get the impression that for most of the last three years, I've done nothing but prowl night markets and food stalls. True, a lot of great grilling takes place at these markets, but you can also find some pretty amazing barbecue at luxury resorts. One such place is Amandari, a hotel built right into a rice paddy near the artist town of Ubud, Bali. There, a team of chefs makes Balinese grilled chicken, whole grilled fish with makrut lime leaves, and this grilled shrimp with fiery lemongrass sambal.

Cooks' Note

Editor’s note: This recipe has been updated as a part of our archive repair project.

Recipe notes

See Related Recipes and Cooking Tips

20 Grilled Shrimp Recipes That Taste Like the Best of Summer
Shrimp grills up quickly and is a super-versatile addition to your backyard party repertoire.
43 Ways to Cook With Lemongrass
Never quite sure what to do with those stalks you see at the supermarket? It's time to pick up a bunch and get cooking.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Recipe notes

20 Grilled Shrimp Recipes That Taste Like the Best of Summer

43 Ways to Cook With Lemongrass