Best 5 Chicken And Shrimp Satay With Coconut Peanut Sauce And Fresh Vegetable Salad Recipes
**Indulge in the Exquisite Symphony of Flavors: Chicken and Shrimp Satay with Coconut-Peanut Sauce and a Refreshing Vegetable Salad**
Embark on a culinary journey to Southeast Asia with this tantalizing dish of Chicken and Shrimp Satay, where succulent chicken and shrimp are marinated in a blend of aromatic spices, grilled to perfection, and served with a luscious coconut-peanut sauce. The harmonious balance of creamy coconut milk, nutty peanut butter, and zesty lime juice creates a symphony of flavors that will tantalize your taste buds. Accompanying this delectable main course is a refreshing vegetable salad, featuring crisp cucumbers, juicy tomatoes, crunchy bell peppers, and red onions, tossed in a tangy vinaigrette dressing. This vibrant salad provides a delightful contrast to the rich satay, offering a burst of freshness with every bite. Prepare to be captivated by this culinary masterpiece that promises an explosion of flavors and textures, leaving you longing for more.
CHICKEN AND SHRIMP SATAY
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
EASY CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- Combine all the ingredients for the marinade in a large bowl and whisk well.
- Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
- If using, soak bamboo skewers in hot water for at least 30 minutes before use.
- Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
- To cook the chicken satay, thread the marinated chicken onto soaked bamboo skewers or metal skewers.
- Heat the grill or stovetop grill pan over high heat then cook the chicken skewers for 5-6 minutes per side until cooked through and golden brown all over.
- Remove from the heat and allow to rest for 5 minutes before serving with the peanut sauce, lime wedges and toasted, crushed peanuts.
Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 33 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 1173 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
THAI PEANUT SHRIMP
Thai Peanut Shrimp has all the complex Thai restaurant flavors with a homemade peanut sauce with honey, garlic, ginger and lime in just 20 minutes!
Provided by Sabrina Snyder
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Add the oil to a large skillet on medium high heat.
- Add the shrimp to the pan cooking on each side for 1-2 minutes.
- Remove the shrimp from the pan and set aside.
- Add the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger to the pan and let reduce for 5 minutes.
- Add the shrimp back to the pan to coat.
Nutrition Facts : Calories 384 kcal, Carbohydrate 12 g, Protein 36 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 381 mg, Sodium 1424 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CHICKEN SATAY
This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 428mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
THAI COCONUT PEANUT CHICKEN
This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. This makes a lot of sauce - in fact, you may find that you don't need quite the full amount for this recipe. It really depends on how much you like in your finished dish. I usually make the full amount and the next meal I serve the extra portion as a dip for chicken fingers or satay sticks (it also can be used as a chicken marinade). The nutritional data is assuming you are eating all of the sauce with this meal, so bear that in mind.
Provided by HeatherFeather
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Sauce: Heat coconut milk, peanut butter, and broth in a saucepan over medium heat, stirring constantly until smooth and heated through (do not let boil).
- Add remaining sauce ingredients, seasoning to taste, stirring constantly until the sauce thickens to the consistency of thin spaghetti sauce.
- Remove from heat and cover, if will continue to thicken off the heat.
- To prepare the chicken:.
- Heat some sesame oil in a large skillet over medium high heat and stir fry the chicken chunks until almost cooked through.
- While the chicken is cooking, squeeze some lime juice into the pan to add moisture, as much as needed.
- Set aside about 1/2 cup of the diced scallions for a garnish later, and add the rest to the chicken, along with the carrots and stir fry until the veggies are lightly browned and the chicken is fully cooked, adding even more lime juice as needed for moisture.
- Pour some of the peanut sauce over the chicken in the pan and toss to coat (a ladleful or two).
- Portion cooked pasta onto serving plates and ladle some more peanut sauce on top of each (or if you prefer, toss pasta with some of the sauce first).
- Ladle chicken mixture on top of each portion, and drizzle with a bit more peanut sauce if desired.
- Sprinkle with some cayenne pepper and some reserved scallions (and nuts if desired) as garnish.
- You may have extra sauce, which keeps about 2 days covered in the fridge, a nice dip for chicken fingers.
Nutrition Facts : Calories 411.8, Fat 19.4, SaturatedFat 3.9, Cholesterol 32.9, Sodium 355.6, Carbohydrate 36.6, Fiber 4.5, Sugar 8.4, Protein 26.2
Tips:
- Mise en Place: Gather all your ingredients and equipment before you start cooking. This will help you stay organized and avoid scrambling.
- Marinate the Chicken and Shrimp: Marinating the chicken and shrimp in a flavorful mixture of coconut milk, spices, and herbs not only adds flavor but also helps tenderize the meat.
- Skewers: Use wooden or metal skewers to thread the chicken and shrimp. Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Grilling: Grill the chicken and shrimp over medium heat, turning frequently, until cooked through. Alternatively, you can pan-fry them in a skillet.
- Coconut-Peanut Sauce: Make sure to use a good quality coconut milk and peanut butter for the sauce. You can adjust the spiciness by adding more or less chili.
- Fresh Vegetable Salad: Use a variety of fresh vegetables for the salad, such as cucumber, tomatoes, red onion, and cilantro. You can also add other ingredients like avocado or mango for extra flavor.
- Serve Hot: Serve the chicken and shrimp satay with the coconut-peanut sauce and fresh vegetable salad while hot.
Conclusion:
Chicken and shrimp satay is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. The combination of grilled chicken and shrimp, flavorful coconut-peanut sauce, and fresh vegetable salad is sure to please everyone. With a little bit of preparation, you can have this dish on the table in no time. So next time you're looking for a tasty and impressive meal, give chicken and shrimp satay a try!
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