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Thai Shrimp Satay
with peanut dipping sauce / Asian slaw

Active: 40 min Total: 40 min
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.


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


  1. Shrimp - Defrost, rinse, and pat dry.
  2. If cooking shrimp on grill: (Skip if using stovetop.) Soak skewers in water for 20 minutes to prevent burning during cooking.
  3. 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)
  4. Bell peppers / Green onions (for both satay and slaw) - Prep as directed. (Can be done up to 3 days ahead)
  5. 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).
  6. Prep skewers - Thread skewers through shrimp. Rub outside of shrimp with satay rub.

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  1. 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.
  2. 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.
  3. 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.
  4. Serve satay with dipping sauce and Asian slaw on the side.



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