Recipe courtesy of Robin Miller

Shrimp Satay

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  • Level: Easy
  • Total: 37 min
  • Prep: 15 min
  • Cook: 22 min
  • Yield: 4 servings
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Ingredients

Thai Peanut Sauce:

Directions

Special equipment:
Wooden or metal skewers
  1. 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. 
  2. 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. 
  3. Serve the shrimp with the warm peanut sauce on the side for dunking.

Thai Peanut Sauce:

Yield: approximately 3 1/2 cups
  1. 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. 
  2. 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. 

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