Shrimp Satay

  • Level: Easy
  • Total: 37 min
  • Prep: 15 min
  • Cook: 22 min
  • Yield: 4 servings
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1 cup Thai Peanut Sauce, recipe follows

2 tablespoons Chinese black bean sauce

1 teaspoon hot sauce

Cooking spray 

1 1/2 pounds large or jumbo shrimp, peeled and deveined

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


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:

  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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