Shrimp Balado (Udang Balado) is a fiery and flavorful Indonesian dish that highlights the bold, spicy character of balado—a chili-based sambal originating from the Minangkabau cuisine of West Sumatra. In this dish, plump, juicy shrimp are stir-fried and coated in a vibrant red sauce made from red chilies, shallots, garlic, and tomatoes. The result is a mouthwatering combination of savory, spicy, and slightly tangy flavors that cling to each piece of shrimp, making every bite intensely satisfying. Shrimp Balado is a staple in many Indonesian households, especially among spice lovers who enjoy rich, aromatic dishes that pair perfectly with steamed white rice.

The star of Shrimp Balado is the balado sauce itself. This sauce is made by grinding fresh red chilies, shallots, garlic, and tomatoes into a coarse paste, then sautéing it in hot oil until fragrant and slightly caramelized. The addition of lime juice or kaffir lime leaves can add a refreshing citrus note, while a pinch of sugar balances the heat. In some versions, shrimp paste (terasi) is added for extra depth and umami. The shrimp is usually cooked briefly so it remains tender and slightly springy, absorbing the sauce's intense flavor while retaining its natural sweetness.

Typically served as a main dish alongside hot rice, Shrimp Balado is often accompanied by simple side dishes such as sautéed greens, fried tofu, or crispy kerupuk (Indonesian crackers). Its striking red color and bold taste make it a standout on any table, whether during daily meals or festive gatherings. This dish not only showcases the Indonesian love for chili-based dishes but also highlights how seafood can be elevated through the use of spices and traditional cooking techniques. Shrimp Balado is a true celebration of Indonesian flavor—spicy, aromatic, and utterly delicious.