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Grilled shrimp arranged in a circle on a plate with crispy herbs and crumbs, surrounding a bowl of dark dipping sauce in the center. A single leafy green garnish decorates the edge of the plate.

Thai Sweet Chili Grilled Shrimp

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Jumbo shrimp charred to perfection in a quick sambal marinade, served with a zippy dipping sauce built from acid, umami, and fat. Big flavor, low effort, and pure chili heat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Main Course, Seafood
Cuisine: Californian, Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 lb shrimp
  • 2 tbsp Roland Foods Sambal Oelek
  • 2 cloves garlic grated
  • 1 lime zested and juiced
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tbsp Roland Foods Sambal Oelek
Dipping Sauce
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp mayonnaise
  • Lime wedges for serving
  • 2 tbsp Chopped cilantro
  • Flaky salt to finish

Equipment

  • Grill or grill pan
  • Chefs knife
  • Mixing Bowls
  • Microplane or fine grater
  • Whisk
  • Skewers (optional)

Method
 

Marinate the Shrimp
  1. Lightly salt shrimp and refrigerate uncovered for 1–12 hours.
  2. In a bowl, combine sambal, garlic, lime zest, lime juice, olive oil, and kosher salt.
  3. Toss shrimp in the marinade and chill for 20–30 minutes.
Make the Dipping Sauce
  1. In a small bowl, whisk sambal, rice vinegar, honey, soy sauce, and sesame oil.
  2. For a creamy version, whisk in mayo or Greek yogurt until fully emulsified.
  3. Chill until ready to serve.
Grill the Shrimp
  1. Heat grill or grill pan to high.
  2. If using skewers, thread shrimp evenly.
  3. Grill for 2–3 minutes per side until charred and just cooked through.
  4. Pile onto a platter and finish with the chopped cilantro.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 3 days. The dipping sauce keeps refrigerated, sealed, for up to 1 week.

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