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Spicy Shrimp Dip (Fresh Shrimp Chili Dip)

A vibrant explosion of flavors that blends fresh shrimp, aromatic herbs, and raw vegetables, creating a dip that is both spicy and comforting—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 100 g medium shrimp Fresh, uncooked shrimp is ideal. Look for firm shrimp with a clean ocean aroma.
  • 8 cloves garlic Leave the skin on to roast for added depth.
  • 2 heads shallots Peeled and quartered for a sweet undertone.
  • red chilies Adjust to your heat preference, fresh chilies preferred.
  • 2 Tbsp lime juice Freshly squeezed is best.
  • 1.5 Tbsp fish sauce Adds umami flavor; can substitute with mushroom sauce for vegetarian.
  • 1 Tbsp palm sugar Finely chopped and packed; adds sweetness.
  • Vegetables for dipping Choose raw or blanched options such as cucumber, carrots, and cabbage.
  • Medium pieces boiled eggs For serving, they add protein and creaminess.
  • jasmine rice Serves as a base for scooping.

Method
 

Preparation
  1. Preheat your grill or broiler to high heat.
  2. Sear the shrimp in a hot pan with a splash of oil for about 2-3 minutes on each side until golden and opaque. Set aside to cool.
  3. Broil the garlic, shallots, and red chilies on a sheet pan for about 5-7 minutes, turning occasionally until charred.
  4. Pound the charred garlic, shallots, and chilies in a mortar and pestle until creamy.
  5. Add the palm sugar and continue to pound until dissolved.
  6. Combine the shrimp while reserving one, pounding until shredded. Stir in lime juice and fish sauce. Adjust seasoning as necessary.
  7. Serve the dip in a bowl, garnished with the reserved shrimp, fresh vegetables, boiled eggs, and jasmine rice.

Notes

For a smoother dip, use a food processor instead of a mortar and pestle if pressed for time. Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh.