Samina (of Samina Cooks!) recent post on Chicken Satay with Peanut Sauce inspired me to do some of my own. However, I was having my Dad over for dinner, and I know he loves shrimp, so I decided to swap out chicken thighs for some grilled shrimps. I marinated the shrimp for about 30 minutes (not too long or your shrimp can get “over-marinated” and turn mushy and not good), grilled them, served them with a peanut sauce, and with some quick pickled cucumbers, radishes, and red onions. Alas, I’m not sure where my head has been lately, and so this blog will also be missing the (almost) obligatory picture of food. Sigh.
Shrimp Satay with Peanut Sauce
Serves 4 appetizer portions
- 1 pound fairly large shrimp (U16-20, which means there is about 16-20 shrimp per pound, see this chart for more info), peeled and de-veined
- 1 tablespoon fish sauce
- 4 tablespoons soy sauce
- 1 garlic clove, minced
- 1/2 cup coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- Peanut Sauce (recipe below)
- Quick Pickled Cucumber and Radish Salad (recipe below)
Combine all ingredients except shrimp and stir up well. Add shrimp and let marinate for about 20-30 minutes. Remove shrimp from marinade and thread onto skewers (about 4 skewers, which have been soaked in water about 15 minutes to prevent them from burning, 4-5 shrimp per skewer.) Discard remaining marinade.
Grill shrimps on grill about 2 minutes per side.
Serve with Peanut Sauce and Cucumber and Radish Salad.
- 2 garlic cloves, smashed up
- 1/2 cup peanut butter
- 1/2 cup coconut milk
- 2 teaspoons sriracha
- 1 teaspoon fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice (approximately juice of one lime)
- 1 tablespoon brown sugar
- 1/4 cup chicken or veggie stock
Puree all ingredients in blender. Taste to make sure it is to your liking.
Feel free to garnish with a few chopped up peanuts.
Quick Pickled Cucumber and Radish Salad
- 1/2 medium sized cucumber, peeled, and sliced very thin (I sliced mine on a mandolin.)
- 5 medium sized radishes, sliced thin (again, did mine on a mandolin)
- 1/2 red onion, sliced thin, mandolin
- 1/3 cup white wine or rice wine (unseasoned) vinegar
- 2 1/2 tablespoons sugar
- big pinch of salt
- 2 cups water
Combine vinegar, sugar, salt, and water, and stir up until salt and sugar is completely dissolved.
Add cucumber, radishes, and onions. Stir up, and let sit out on counter to pickled at least 30 minutes, ideally closer to an hour.