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.

Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: Robin to the Rescue: Take Out vs. Honeymoon

Save Recipe Print

Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

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

Directions

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.

My Private Notes

Name: Vegetable (or Shrimp) Satay Skewers
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 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