Grilled Shrimp "Lollipop" with Spicy Almond Sauce

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  • Level: Easy
  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 1/2 pounds rock shrimp

2 shallots

2 Thai bird chilies

1 cup coconut

1 tablespoon brown sugar

5 kaffir lime leaves, julienned

Juice of 1 lime

Salt and black pepper to taste

6 sugar cane stalks or lemon grass stalks


1 cup toasted almond slivers

1/2 tablespoon sambal

1/4 cup cilantro leaves

1/4 cup Thai basil leaves

1 tablespoon fish sauce

Juice of 2 limes

1 tablespoon sugar

1/4 cup peanut oil

Salt and black pepper to taste

Water to thin

Garnish: basil, cilantro and almonds


  1. In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened.


  1. In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.

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