Shrimp Satay

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

Ingredients

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

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:

  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. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Shrimp and Grits

Mussels, Clams and Shrimp in Spicy Broth

Shrimp Scampi with Linguini

Shrimp with Garlic Cream Sauce Over Linguine