Shrimp Satay

Total Time:
37 min
Prep:
15 min
Cook:
22 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup Thai Peanut Sauce, recipe follows
  • 2 tablespoons Chinese black bean sauce
  • 1 teaspoon hot sauce
  • Cooking spray
  • Wooden or metal skewers
  • 1 1/2 pounds large or jumbo shrimp, peeled and deveined
Directions

In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.

Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.

Serve the shrimp with the warm peanut sauce on the side for dunking.

Thai Peanut Sauce:

3 cups reduced-sodium beef broth

2 tablespoons reduced-sodium soy sauce

2 tablespoons creamy peanut butter

2 teaspoons toasted sesame oil

1 teaspoon hot sauce

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.

The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Yield: approximately 3 1/2 cups


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