Grilled Indonesian-Spiced Shrimp (Gluten-Free)

How to Make Grilled Indonesian-Spiced Shrimp (Gluten-Free)

1. 1

   Step 1: Whisk the kecap-manis–style marinade

   In a medium bowl combine the gluten‑free tamari, palm sugar, juice and zest of the lime, minced garlic and one sliced red chile. Whisk until the sugar dissolves and tastes balanced — it should be sweet‑tangy with a salty backbone. (Gluten‑free swap note: if you don’t have tamari, use coconut aminos — it’s less salty and slightly sweeter; adjust sugar to taste.)

   For this step

   • 3 tbspGluten‑free tamari
   • 2 tbspPalm sugar (or packed light brown sugar as a substitute)
   • 1 limeLime (zest and juice of 1 lime)
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Marinate the shrimp (quick or make‑ahead)

   Place the shrimp in a shallow dish, spoon over the marinade and toss to coat; reserve 1–2 tablespoons of marinade before adding shrimp if you want to use it for basting (do not reuse marinade that’s touched raw shrimp unless you boil it). Marinate 10–20 minutes at room temperature for a quick cook or up to 2 hours covered in the fridge for more flavor; avoid longer acidic marinades or the shrimp can start to firm up. (Make‑ahead tip: you can prepare the marinade up to 24 hours ahead — hold the shrimp separately and combine just before marinating.)

   For this step

   • 1 lbLarge raw shrimp, peeled and deveined (tails optional)
   
3. 3

   Step 3: Preheat the grill and skewer the shrimp

   Preheat a gas or charcoal grill to medium‑high (about 400–450°F / 200–230°C). If using wooden skewers, soak them in water 20–30 minutes to prevent burning. Thread 4–6 shrimp onto each skewer, brush lightly with the neutral oil, and season with a pinch of salt if desired.

   For this step

   • 1 tbspNeutral oil for grilling (grapeseed or canola)
4. 4

   Step 4: Make the coconut‑lime sambal

   While the grill heats (or while shrimp marinate), toast the shredded coconut in a dry skillet over medium heat until fragrant and golden, 2–3 minutes, shaking the pan. In a small bowl combine the toasted coconut, the remaining sliced chile (finely chopped), fish sauce, a squeeze of lime juice (from the same lime), and most of the chopped cilantro — taste and adjust for salt, heat, and lime. The sambal should be bright, spicy and slightly savory; set aside to finish the shrimp.

   For this step

   • 1/3 cupUnsweetened shredded coconut (toasted lightly for sambal)
   • 1 tspFish sauce (use a gluten‑free brand) — optional for sambal
   • 2 tbspFresh cilantro, chopped (for folding into sambal and garnish)
   
5. 5

   Step 5: Grill the shrimp

   Grill the skewers over direct heat 2–3 minutes per side, turning once, until shrimp are opaque and slightly charred at the edges. If you reserved a little marinade, you can baste once during grilling — otherwise discard any marinade that contacted raw shrimp. Remove skewers when cooked through and let rest 1 minute.
   
6. 6

   Step 6: Finish and serve with suggested sides

   Spoon the coconut‑lime sambal over the shrimp and sprinkle with the remaining cilantro. Serve immediately with coconut rice, a crisp cucumber salad, or grilled vegetables — shrimp pair particularly well with steamed jasmine or coconut rice and a light cucumber‑lime salad. (Serving idea: make a platter with 2 skewers per person alongside coconut rice and quick cucumber salad for a complete meal.)
   

1. In a medium bowl combine the gluten‑free tamari, palm sugar, juice and zest of the lime, minced garlic and one sliced red chile. Whisk until the sugar dissolves and tastes balanced — it should be sweet‑tangy with a salty backbone. (Gluten‑free swap note: if you don’t have tamari, use coconut aminos — it’s less salty and slightly sweeter; adjust sugar to taste.)
2. Place the shrimp in a shallow dish, spoon over the marinade and toss to coat; reserve 1–2 tablespoons of marinade before adding shrimp if you want to use it for basting (do not reuse marinade that’s touched raw shrimp unless you boil it). Marinate 10–20 minutes at room temperature for a quick cook or up to 2 hours covered in the fridge for more flavor; avoid longer acidic marinades or the shrimp can start to firm up. (Make‑ahead tip: you can prepare the marinade up to 24 hours ahead — hold the shrimp separately and combine just before marinating.)
3. Preheat a gas or charcoal grill to medium‑high (about 400–450°F / 200–230°C). If using wooden skewers, soak them in water 20–30 minutes to prevent burning. Thread 4–6 shrimp onto each skewer, brush lightly with the neutral oil, and season with a pinch of salt if desired.
4. While the grill heats (or while shrimp marinate), toast the shredded coconut in a dry skillet over medium heat until fragrant and golden, 2–3 minutes, shaking the pan. In a small bowl combine the toasted coconut, the remaining sliced chile (finely chopped), fish sauce, a squeeze of lime juice (from the same lime), and most of the chopped cilantro — taste and adjust for salt, heat, and lime. The sambal should be bright, spicy and slightly savory; set aside to finish the shrimp.
5. Grill the skewers over direct heat 2–3 minutes per side, turning once, until shrimp are opaque and slightly charred at the edges. If you reserved a little marinade, you can baste once during grilling — otherwise discard any marinade that contacted raw shrimp. Remove skewers when cooked through and let rest 1 minute.
6. Spoon the coconut‑lime sambal over the shrimp and sprinkle with the remaining cilantro. Serve immediately with coconut rice, a crisp cucumber salad, or grilled vegetables — shrimp pair particularly well with steamed jasmine or coconut rice and a light cucumber‑lime salad. (Serving idea: make a platter with 2 skewers per person alongside coconut rice and quick cucumber salad for a complete meal.)