Get ready to spice up your dinner with this bold and flavorful shrimp dish that’s packed with a fiery kick. It’s quick to make and perfect for anyone who loves a little heat in their meal.
COOKBOOK / 2911
Start by soaking the shrimp in a big bowl of cold water for about 10 to 15 minutes until they’re thawed. While that’s happening, melt half a cup of butter in a microwave-safe bowl by heating it in 15-second bursts—this should take around 30 seconds to a minute. Stir in the garlic and half of the lemon juice.
Next, warm a teaspoon and a half of butter in a large skillet over medium heat. Toss in the chopped onion and cook, stirring occasionally, until it turns translucent, which should take about 5 minutes. Add the shrimp, the garlic butter mixture, and the sambal oelek. Keep everything moving in the pan until the shrimp are cooked through and the garlic is fragrant—around 7 to 8 minutes.
While the shrimp cooks, bring the water and sushi rice to a boil in a saucepan. Once boiling, lower the heat, cover the pot, and let it simmer gently until the rice is tender, about 15 minutes. Take it off the heat but keep the lid on, letting it sit for another 10 minutes so the rice finishes absorbing the liquid.
To serve, spoon the shrimp over the rice, drizzle the rest of the lemon juice on top, and sprinkle with chopped green onions. Enjoy!
- Use fresh shrimp for the best texture and flavor.
- Adjust the amount of sambal to control the heat level.
- Sauté garlic and shallots until fragrant before adding shrimp to deepen the flavor.
This dish packs a punch with bold, spicy flavors that awaken your taste buds. The combination of shrimp and sambal creates a perfect balance of heat and sweetness. It’s quick to prepare, making it ideal for busy weeknights.
Serve this spicy shrimp with steamed jasmine rice or coconut rice to mellow the heat. A side of fresh cucumber slices or a simple green salad can add a refreshing contrast. Garnish with chopped cilantro or green onions for extra color and aroma.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan to avoid overcooking the shrimp. Avoid freezing, as shrimp may become rubbery after thawing.
