Shrimp sambal Recipe | Simple Non-Vegetarian Method — Simple Lunch You Can Make Today

A celebrated classic from the Malaysian culinary tradition, this recipe has been enjoyed by generations of home cooks across India. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Shrimp sambal recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including shrimp, coconut, tamarind. Each serving contains approximately 200 calories, with 22g of protein — making it a hearty addition to your diet.

Did you know? This fiery Goan preparation reflects Portugal's influence on coastal Indian cuisine. The "sambal" refers to the chili-tamarind paste that coats the shrimp, creating a sweet-sour-spicy balance. Traditional recipes use coconut vinegar for tanginess, while homes near beaches add fresh kokum for extra zest. Fishermen would prepare this dish using their daily catch simmered in clay pots. The omega-3 rich shrimp pairs perfectly with the anti-inflammatory properties of turmeric in the masala. Some Catholic families serve it during Christmas feasts with sannas (rice cakes). Modern chefs sometimes replace shrimp with mushrooms for a vegetarian version without compromising the bold flavors.