Vegetable (or Shrimp) Satay Skewers

Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with[ tangy black bean sauce and livened up with hot sauce and you've got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.]

Total Time:
30 min
20 min
10 min

4 servings

  • 1 cup Spicy or Mild Peanut Sauce, recipe follows
  • 2 tablespoons black bean sauce
  • 1 teaspoon hot sauce
  • Cooking spray
  • 1 pound large shrimp, peeled and de-veined
  • Spicy (or Mild) Peanut Sauce:
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons creamy (or crunchy) peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
  • 2 tablespoons chopped fresh cilantro leaves
  • Wooden or metal skewers

  • In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.

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

  • Serve shrimp with peanut sauce on the side (for dunking!).

Spicy (or Mild) Peanut Sauce:
  • In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

  • Yield: makes 1 cup; 4 servings

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