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Spicy Shrimp Dip with Fresh Shrimp Chili Paste

A creamy, spicy shrimp dip made with fresh shrimp and homemade chili paste, perfect for gatherings and snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snacks
Cuisine: Southeast Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 100 g fresh medium-sized shrimp Opt for wild-caught shrimp for the best flavor.
  • 8 cloves garlic Skin on for subtle sweetness when roasted.
  • 2 heads shallots Peeled and quartered.
  • Red chilies To taste—choose Thai bird chilies for more heat.
  • 2 Tbsp lime juice Fresh is best; avoid bottled juice.
  • 1.5 Tbsp fish sauce Red Boat brand recommended for authentic taste.
  • 1 Tbsp palm sugar Finely chopped and packed, can substitute brown sugar.
  • Vegetables for serving Choose seasonal veggies like cucumber, carrots, and radish.
  • 2 medium boiled eggs For pairing with the dip.
  • jasmine rice To serve alongside the dip.

Method
 

Preparation
  1. Preheat the oven broiler on high or use a grill on medium heat while you prep your ingredients.
  2. In a hot pan, drizzle a little oil and sear the shrimp until browned and cooked through, about 2–3 minutes per side. Set aside to cool.
  3. Place the garlic, shallots, and chilies under the broiler and broil until charred, approximately 5–7 minutes. Keep an eye on them, they char quickly!
Mixing
  1. Remove the garlic, shallots, and chilies from the oven and pound these ingredients using a mortar and pestle until they form a creamy paste.
  2. Mix in the finely chopped palm sugar until fully dissolved.
  3. Add cooked shrimp (reserving one for garnish) to the mortar and pound until they’re shredded and well incorporated into the paste.
  4. Stir in the fresh lime juice and fish sauce. Taste and adjust seasoning. For a thinner consistency, add a splash of water.
Serving
  1. Serve the dip with an array of raw or blanched vegetables and jasmine rice.

Notes

Taste as you go and adjust the lime juice or fish sauce to your preferred level of tanginess. Store leftovers in an airtight container in the fridge for up to 3 days; it tastes better the next day.