Shrimp Satay with Peanut Sauce

Singapore-style shrimp satay with a peanut butter sauce.

The shrimp has a wonderful coating on it that starts as a marinade made from coconut milk, coconut oil, ginger, garlic, lime, shallots, chiles and peanuts. The sauce has a silky, creamy texture with a spicy, zingy flavor that is all around delicious.

The shrimp is tender and succulent after sitting in the marinade and soaking in all those amazing flavors. You can make the peanut sauce ahead of time or skip that altogether for a fast dinner that takes less than ten minutes to cook on the grill. Alternately you can use the broiler in your oven or bake them but they won’t have that great grill flavor and char.

After I made this I went out shopping and two people I never laid eyes on before told me I smelled like the beach. A positive side effect from working with the aromatic coconut oil.

I didn’t let them in on my little secret. While they stared at me with envy in their eyes I played the part, smiling mysteriously and tossing my hair back while pretending I had sandy beach waves.

Then I came home and promptly devoured the leftovers.

Who needs the beach?

Shrimp Satay with Peanut Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Shrimp Satay with Peanut Sauce

Singapore-style shrimp satay with a peanut butter sauce.


1 pound medium-large raw shrimp
the juice of 1 lime (zest it first)
1/2 cup shallots, chopped
1 + 1/2 tablespoon dark brown sugar
1 teaspoon coarse salt
1 teaspoon lime zest
1 tablespoon chopped peanuts
4 cloves garlic, chopped
2 red Thai chiles, stemmed (or 1/4 teaspoon ground cayenne pepper)
2 tablespoons ginger, chopped
3 tablespoons coconut oil
2/3 cup coconut milk
metal or wooden skewers, for grilling
chopped peanuts, for serving(optional)
fresh chopped cilantro, for serving (optional)
Peanut Sauce:
1/2 cup peanut butter
1/2 cup warm water
1 clove garlic, chopped
1/4 teaspoon ginger, minced
1 - 2 tablespoons soy sauce
1 teaspoon coconut oil
1 teaspoon rice wine or white wine vinegar
1 teaspoon brown sugar or honey


  1. In a large bowl toss shrimp and lime juice together.
  2. Add shallots, sugar, salt, lime zest, nuts, garlic, chiles, and ginger to the bowl of food processor and pulse until pureed into a thick paste.
  3. Heat coconut oil in a 12-inch skillet over medium heat. Add paste and cook, stirring, until oil separates from paste 4-6 minutes. Stir in coconut milk and remove from heat. Allow to cool and stir into shrimp. Cover and refrigerate 4 hours.
  4. One hour before cooking put your wooden skewers into water to soak so they don't burn on the grill.
  5. Make the dipping sauce by pulsing all the sauce ingredients together in a food processor until smooth. Cover and refrigerate.
  6. Thread shrimp by running the skewer through the body twice - so they look like the letter c.
  7. Grill turning once about 4-6 minutes total depending on the size of your shrimp. Alternately you can broil them or bake them in a single layer on 425 degrees F. watching them closely - once they start to curl they're ready - about 10-12 minutes depending on the size of your shrimp.
  8. Remove to a large platter and drizzle with peanut sauce, sprinkle with peanuts and cilantro. To serve family style remove the shrimp from the skewers and layer on a platter; drizzle peanut sauce over top; sprinkle with chopped peanuts and chopped cilantro.


Adapted from Saveur

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