Malaysian Shrimp Satay
Grilled shrimp skewers in a spicy Malaysian-inspired peanut sauce.
Ingredients
- ●1 pound large shrimppeeled and deveined
- ●1/4 cup coconut milkfull-fat
- ●2 tablespoons peanut buttercreamy
- ●2 tablespoons soy saucelow-sodium
- ●2 tablespoons brown sugargranulated
- ●1 tablespoon grated gingerfresh
- ●2 cloves garlicminced
- ●1 stalk lemongrassbruised
- ●2 tablespoons rice vinegarwhite
- ●2 tablespoons coconut oilunsalted
- ●1/4 cup peanutschopped
- ●1 teaspoon chili flakesoptional
Instructions
- 1
Preheat grill to medium heat.
- 2
Thread shrimp onto skewers, leaving a small space between each.
- 3
In a blender or food processor, combine coconut milk, peanut butter, soy sauce, brown sugar, ginger, garlic, lemongrass, and chili flakes. Blend until smooth.
- 4
Brush the peanut sauce onto both sides of the shrimp.
- 5
Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
- 6
Transfer the shrimp to a serving plate and brush with additional peanut sauce if desired.
- 7
Sprinkle with chopped peanuts and serve immediately.
- 8
Serve with steamed rice or noodles for a complete meal.
- 9
Garnish with fresh cilantro or scallions, if desired.
- 10
Serve immediately and enjoy!
- 11
Note: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.