Shrimp Satay with Peanut Dipping Sauce


by: Umberto

This calls for wooden (or bamboo) skewers. If you have never used them, they really won't burn if you soak them.


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serves: 4-6

20 large shrimp, about 1 pound, peeled and deveined

1 tablespoon vegetable oil

1/4 teaspoon prepared chili powder

1/4 teaspoon curry powder

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt


1 tablespoon vegetable oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1/4 cup smooth peanut butter

1 tablespoon soy sauce

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Tabasco® sauce

1 tablespoon fresh lime juice

Nutrition Facts
Shrimp Satay with Peanut Dipping Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 204

  • Total Fat: 15.7 g
  •     Saturated Fat: 7.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 53.2 mg
  • Sodium: 455.9 mg
  • Total Carbs: 6 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 1.7 g
  • Protein: 12 g

how is this calculated?

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1.  To make the sauce: In a small saucepan over medium-high heat, warm the oil. Add the garlic and ginger, and cook until fragrant, about 1 minute, stirring occasionally. Add 1/2 cup of water, followed by the peanut butter, soy sauce, pepper, and Tabasco sauce. Whisk until smooth. When the sauce comes to a simmer, remove the pan from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice, plus 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency.

2.  Lightly brush or spray the shrimp with oil. Season with the chili powder, curry powder, pepper, and salt. Thread the shrimp on skewers, either one per skewer for hors d’oeuvres or five per skewer for appetizers. Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Serve warm with the peanut dipping sauce.

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Matt O


great recipe



I will try it 😛