Thai Shrimp Satay
with peanut dipping sauce / Asian slaw
Our members had too much fun making these satays (grilled meat on skewers - we can all get behind food on a stick!) from the week of 9/28/15, so we wanted to make sure they made it back in a Favorites Week menu for your enjoyment (again or for the first time!). This version is marinated in a Thai spice paste and served with a classic peanut dipping sauce on the side.
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Ingredients
Thai Shrimp Satay:
- Shrimp, peeled and deveined - 1 lb
- Bamboo Skewers - 8
- Green onions - 2 stalks , chopped, white parts only
- Ginger, fresh - 2 tsp , peeled and grated
- Garlic - 1 clove
- Oil, sesame - 1 tsp
- Curry paste, red (sub yellow) - 2 tsp
Peanut Dipping Sauce:
- Tamari - 2 Tbsp
- Water - 2 Tbsp
- Vinegar, rice - 1 tsp
- Peanut butter, any variety - 1/4 cup
- Curry paste, red (sub yellow) - 2 tsp
Asian Slaw:
- Bell peppers, red - 1 , thinly sliced
- Green onions - 2 stalks , chopped, green parts only
- Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
- Peanuts, roasted and unsalted - 1/3 cup
- Vinegar, rice - 2 tsp
- Oil, cooking - 2 tsp
- Sugar - 1 tsp
Prep
- Shrimp - Defrost, rinse, and pat dry.
- If cooking shrimp on grill: (Skip if using stovetop.) Soak skewers in water for 20 minutes to prevent burning during cooking.
- Make peanut sauce - Whisk tamari, water, vinegar, peanut butter and curry paste. Season with some salt and pepper and more curry paste if you want it spicier. (Can be done up to 5 days ahead)
- Bell peppers / Green onions (for both satay and slaw) - Prep as directed. (Can be done up to 3 days ahead)
- Make satay rub - Peel and grate ginger. Finely chop the white parts of green onions and garlic. Combine with grated ginger, sesame oil and curry paste (the satay portion).
- Prep skewers - Thread skewers through shrimp. Rub outside of shrimp with satay rub.
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Make
- In a large mixing bowl, combine bell peppers, green parts of green onions, coleslaw mix, peanuts, vinegar, oil and sugar. Season with some salt and pepper.
- If cooking shrimp on grill: Preheat grill to 450F (232C) degrees. Clean grates and brush grates with some oil. Place shrimp skewers over direct heat. Grill shrimp until cooked through, 2 to 3 minutes on each side with the cover closed.
- If cooking shrimp on stovetop: Heat a grill pan or skillet over medium-high heat. Brush with cooking oil. Place shrimp skewers onto hot pan and cook until cooked through, 3 to 4 minutes on each side.
- Serve satay with dipping sauce and Asian slaw on the side.
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