Grilled Shrimp With Citrus Sambal Oelek Dressing Recipes

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GRILLED SHRIMP WITH CITRUS-SAMBAL-OELEK DRESSING



Grilled Shrimp with Citrus-Sambal-Oelek Dressing image

Serve this strong-flavored spicy grilled shrimp as an appetizer with crusty bread and a bold Sauvignon Blanc.

Categories     spicy shrimp     jimmy bradley     citrus shrimp     grilled shrimp     shrimp appetizer     sambal oelek

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 tbsp. sambal oelek or other Asian chile sauce
2 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1 tbsp. chopped oregano
1/2 c. extra-virgin olive oil
salt
Freshly ground black pepper
32 jumbo shrimp

Steps:

  • In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice, and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
  • Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE



Grilled Shrimp with Citrus Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

1 cup rice, regular or instant, cooked according to package directions
Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
  • Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD



Grilled BBQ Shrimp with Citrus Corn Salad image

Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h15m

Yield 5

Number Of Ingredients 17

10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground black pepper, or more to taste
1 teaspoon sea salt, or more to taste
3 tablespoons barbeque sauce, or more as desired
1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
1 (16 ounce) package frozen corn
½ cup chopped fresh cilantro
1 cup thinly sliced celery
½ cup diced red bell pepper
¼ cup diced red onion
1 cup halved grape tomatoes
4 tablespoons lime juice, or more to taste
1 teaspoon apple cider vinegar, or more to taste
1 teaspoon sea salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Set grill to medium heat.
  • Clean and remove shell from shrimp (leaving tail on).
  • In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
  • Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
  • Place packet on grill and allow to cook 6 to 8 minutes.
  • Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
  • Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL



Grilled Shrimp with Fiery Lemongrass-Chile Sambal image

Sweet shrimp meets a chile-packed sambal in this easy grilled dish.

Provided by Steven Raichlen

Categories     Shrimp     Grill

Yield Makes 6 servings

Number Of Ingredients 23

Sambal:
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
Marinade and shrimp:
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

Steps:

  • For sambal :
  • Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
  • For marinade and shrimp:
  • Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
  • If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
  • Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
  • Ingredient tip:
  • Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.

SPICY SAMBAL SHRIMP



Spicy Sambal Shrimp image

A spicy pan-seared shrimp dish flavored with sambal oelek.

Provided by LaurenSyd

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h13m

Yield 6

Number Of Ingredients 10

1 pound large frozen shrimp, tails removed
½ cup butter
3 cloves garlic, minced, or more to taste
½ lemon, juiced, divided
1 ½ teaspoons butter
¾ cup chopped onion
½ cup sambal oelek (Indonesian red chile paste)
3 cups water
3 cups sushi rice
½ bunch green onions, chopped

Steps:

  • Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
  • Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
  • Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
  • Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
  • Serve shrimp over rice, topped with remaining lemon juice and green onions.

Nutrition Facts : Calories 623.9 calories, Carbohydrate 94.2 g, Cholesterol 158.4 mg, Fat 20.2 g, Fiber 3.7 g, Protein 19.7 g, SaturatedFat 12 g, Sodium 430.3 mg, Sugar 5.8 g

GRILLED SHRIMP, ORANGE, AND WATERMELON SALAD WITH PEPPERED PEANUTS IN A ZESTY CITRUS DRESSING



Grilled Shrimp, Orange, and Watermelon Salad with Peppered Peanuts in a Zesty Citrus Dressing image

Provided by Food Network

Categories     main-dish

Time 1h18m

Yield 4 servings

Number Of Ingredients 18

Vegetable cooking spray
1/2 cup coarsely chopped dry-roasted peanuts
1/2 teaspoon canola oil
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
2 cups fully cooked, frozen, shelled edamame (green soybeans)
16 jumbo shrimp, unpeeled
5 oranges
1/2 cup hoisin sauce
1/2 cup fresh lime juice
2 garlic cloves, minced
1 teaspoon minced fresh ginger
6 cups loosely packed torn red leaf lettuce (about 6 ounces)
2 (4-ounce) bags watercress, stemmed
2 pounds red seedless watermelon, peeled and cut into 1¿2-inch cubes (about 4 cups)
4 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil

Steps:

  • Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
  • In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
  • Bake for 10 to 12 minutes, stirring once. Cool.
  • Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
  • Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
  • Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
  • Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
  • Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
  • Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.

SPICY CITRUS GRILLED SHRIMP



Spicy Citrus Grilled Shrimp image

Make and share this Spicy Citrus Grilled Shrimp recipe from Food.com.

Provided by Recipe Reader

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs large shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
2 oranges, juice and zest of
1 lime, juice and zest of
1/2-1 teaspoon crushed red pepper flakes
1 tablespoon sugar

Steps:

  • Place shrimp in large sealable plastic bag.
  • In a mixing bowl, combine the marinade ingredients.
  • Pour over shrimp and seal bag.
  • Marinate for 15 minutes.
  • Meanwhile preheat barbeque grill on high heat.
  • Remove shrimp from bag and pat dry.
  • Lightly oil the grill and place shrimp directly on grill.
  • Cook for 1 1/2 to 2 minutes per side.

Nutrition Facts : Calories 223.5, Fat 8.9, SaturatedFat 1.3, Cholesterol 172.8, Sodium 169.6, Carbohydrate 11.9, Fiber 2.4, Sugar 2.2, Protein 23.8

GRILLED SHRIMP WITH FIERY LEMONGRASS-CHILE SAMBAL



Grilled Shrimp With Fiery Lemongrass-Chile Sambal image

Steve Raichlen visited 53 countries (6 or 7 continents - if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame. Most countries have evolved their unique grills, rubs, marinades, grilling techniques, and styles of barbecue & that way, the country grills say a lot about its culture. True, a lot of great grilling takes place on Third World street corners, but you can also find some pretty amazing barbecue at luxury resorts. This comes from the hotel Amandari in Indonesia, which is built right into a rice paddy near the artist town of Ubud in Bali Dinner began with a Balinese welcome dance performed by local children They dined at a table for two strewn with rose petals in an open pavilion facing a lily pond. There was a team of chefs that cooked for them alone, on portable grills over charcoal (the best way for excellent flavor!) The succesion of dishes revealed Balinese cooking in all its polymorphic glory. A profoundly complex cuisine only hinted at in the food at your typical street-corner stall, Bon Appetit Magazine, July 2009 edition. The shrimp is grilled with an aromatic paste of lemongrass, ginger, turmeric, chile peppers & paprika. There is a 15-30 minute marinating time not included.:)

Provided by Manami

Categories     Fruit

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 serrano peppers or 2 jalapeno chiles, seeded, coarsely chopped (preferably red, more if wanted)
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 fresh ground black pepper
2 tablespoons vegetable oil (or more)
1 cup water
2 tablespoons fresh lime juice
3 tablespoons vegetable oil (or more)
3 lbs uncooked unpeeled large shrimp or 2 1/2 lbs uncooked peeled large shrimp, deveined, tails left intact

Steps:

  • SAMBAL::.
  • Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients (through black pepper) in processor.
  • Using on/off turns, blend until finely chopped and paste forms.
  • If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms.
  • Transfer sambal to small bowl.
  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat.
  • Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes.
  • Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes.
  • Transfer to small bowl and cool.(* Can be made 1 day ahead).
  • Cover sambal and chill.
  • SHRIMP:.
  • Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. (**Can be made 1 day ahead.).
  • Cover and chill.
  • Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
  • If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife.
  • Place peeled or unpeeled shrimp in large glass baking dish.
  • Brush shrimp all over with marinade.
  • Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
  • Meanwhile, prepare barbecue (medium-high heat).
  • Brush grill rack with oil.
  • Grill shrimp until just opaque in center, 2 to 3 minutes per side.
  • Transfer shrimp to platter.
  • Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
  • E N J O Y !

Nutrition Facts : Calories 392.6, Fat 15.8, SaturatedFat 2.3, Cholesterol 345.6, Sodium 925.8, Carbohydrate 13.7, Fiber 0.6, Sugar 1.7, Protein 47.6

GRILLED SHRIMP WITH CITRUS SAMBAL OELEK DRESSING



GRILLED SHRIMP WITH CITRUS SAMBAL OELEK DRESSING image

Categories     Shellfish

Yield 8 first course serving

Number Of Ingredients 8

1 tablespoon sambal oelek or other Asian chile sauce
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon chopped oregano
1/2 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
32 jumbo shrimp (about 4 pounds), shelled and deveined

Steps:

  • 1.In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper. 2.Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill the shrimp over moderate heat, turning once, until cooked through, about 8 minutes. Transfer the shrimp to plates and spoon the dressing on top. Serve.

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From yummly.co.uk


SHRIMP WITH GRILLED CITRUS AND LEEK RELISH RECIPE | COOKING LIGHT
Stir in oil, mint, honey, and salt. Step 3. Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done. Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat. Divide greens mixture equally among 4 plates.
From cookinglight.com


USE IT UP: SAMBAL OELEK | COOKING LIGHT
Add flavor and punch to a simple cucumber salad with sambal oelek, a fiery chili paste found on the Asian foods aisle. Combine with nutty sesame oil and fresh green onions, this easy veggie salad is light and refreshing, yet packs a spicy, unexpected kick. Let stand to allow the flavors to mesh before consuming. Advertisement.
From cookinglight.com


GRILLED SHRIMP WITH CITRUS-SAMBAL OELEK DRESSING - MASTERCOOK
Auto-Import recipes from the all over the web & keep them in one place! Add your own recipes and organize into searchable cookbooks; Access your recipes from anywhere on your smart devices; Scale recipes for any number; Create menus, meal plans, & shopping lists; Keep tabs on your nutrition needs; Share recipes & cookbooks with friends, family ...
From mastercook.com


SAMBAL OELEK | BIGOVEN
sambal oelek; recipes from around the world from real cooks
From bigoven.com


GRILLED SHRIMP WITH CITRUS-SAMBAL-OELEK DRESSING RECIPE | EAT YOUR …
Save this Grilled shrimp with citrus-sambal-oelek dressing recipe and more from Food & Wine Magazine, April 2010 to your own online collection at EatYourBooks.com
From eatyourbooks.com


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