Rezept

Nam Jim Seafood: the recipe for grilled shrimp

Grilled prawns or calamari with the green seafood dip: raw garlic, fresh chili, and plenty of lime, ready in just a few minutes.

3 Min. Lesezeit

Nam Jim Seafood: das Rezept für Garnelen vom Grill

Wherever fish is grilled in Thailand, Nam Jim is nearby. Along the coasts and around the gulf, this green dipping sauce is as natural a partner to seafood as a lime wedge on the plate.

It is not cooked, but freshly mixed: raw garlic, fresh chili, plenty of lime. That is why it tastes so vibrant. The bottle is labeled น้ำจิ้มซีฟู้ด, the seafood dip.

Grilled shrimp or calamari require little preparation. The real work is in the sauce, and that comes ready-made in the bottle.

At coastal stalls, the seafood on offer is usually grilled straight from the ice, often without any marinade at all, because the freshness alone provides enough flavor. The dip then provides the seasoning that would otherwise come from a long marination time.

This makes this recipe one of the fastest in the entire assortment: most of the time is spent preheating the grill, not on the actual cooking. If you like, prepare the dip in advance and keep it chilled while the seafood thaws or marinates.

  • 4Servings
  • 15 min.Prep time
  • 4/5on the THAANI scale

Shopping list

What else you need

  • 100 ml THAANI Nam Jim Seafood for dipping (approx. 7 tbsp)
  • 600 g shrimp with shells or calamari, cleaned
  • 2 tbsp rapeseed oil
  • 2 garlic cloves, pressed, for the marinade
  • 1 lime, cut into wedges
  • fresh coriander leaves for garnish

Whether shrimp or calamari, both require almost the same grilling time, so they can be placed on the same grate together. If serving a larger group, simply double the amount of seafood and keep the dip as is; thanks to its intensity, it is enough for more portions.

Preparation

  1. Prepare the seafood. Slice the shrimp down the back or cut the calamari into rings; marinate briefly with oil and garlic while the grill heats up.
  2. Preheat the grill. Bring the grill or grill pan to a high temperature until it is radiating significant heat.
  3. Grill. Grill the shrimp or calamari for 2 to 3 minutes per side until cooked through but still juicy. Both quickly become tough if left on the heat for too long.
  4. Plating. Arrange on a platter and sprinkle with fresh coriander.
  5. Serve. Serve with lime wedges and THAANI Nam Jim Seafood for dipping while everything is still warm.
Seafood is ready as soon as it curls up—not a second later.

Variations and tips

  • Also pairs well with grilled fish or mussels, not just shrimp and calamari.
  • If you like, squeeze extra fresh lime directly into the dip for an even brighter acidity.
  • For a milder dip, dilute with a little water without losing the garlic and chili flavor.
  • Leftover dip is also great the next day with cold fish or stirred with a little oil as a salad dressing.

Once opened, the dip will keep refrigerated at +2 to +6 °C and should be consumed within 2 weeks. One bottle provides enough for about 2 more portions of this size.