Best 5 Grilled Shrimp Satay With Peaches And Bok Choy Recipes
**Tantalize your taste buds with a culinary journey to Southeast Asia with our Grilled Shrimp Satay with Peaches and Bok Choy.** This delectable dish combines the exotic flavors of Thailand, Malaysia, and Indonesia, offering a harmonious blend of sweet, savory, and tangy notes. Succulent shrimp, marinated in a fragrant blend of spices and herbs, are grilled to perfection, infusing them with a smoky aroma. These tender morsels are then skewered and served alongside a refreshing medley of grilled peaches and bok choy, adding a touch of sweetness and crunch to the dish. The accompanying peanut sauce, made with creamy peanut butter, coconut milk, and a hint of spice, ties all the elements together, creating a symphony of flavors that will leave you craving more.
**In addition to the main recipe, we also provide a collection of complementary dishes to elevate your culinary experience:**
* **Grilled Peach Salsa:** A vibrant and refreshing salsa that combines the sweetness of peaches with a hint of spice, perfect for adding a pop of flavor to your grilled shrimp.
* **Coconut Rice:** A fluffy and aromatic rice dish infused with the subtle sweetness of coconut milk, serving as a perfect accompaniment to the grilled shrimp and satay sauce.
* **Stir-Fried Bok Choy:** A simple yet flavorful side dish featuring tender bok choy stir-fried with garlic, ginger, and a hint of soy sauce, providing a healthy and delicious complement to the main course.
* **Peanut Sauce:** A versatile and creamy sauce made with peanut butter, coconut milk, and a blend of spices, perfect for dipping grilled shrimp, vegetables, or even spring rolls.
**Prepare to embark on a culinary adventure as you explore the tantalizing flavors of Southeast Asia with our Grilled Shrimp Satay with Peaches and Bok Choy. Bon appétit!**
SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Steps:
- Prepare a grill to medium-high heat.
- Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.
- Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.
GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY
Make and share this Grilled Shrimp Satay With Peaches and Bok Choy recipe from Food.com.
Provided by carmenskitchen
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
- Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
- Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
Nutrition Facts : Calories 306.5, Fat 12.8, SaturatedFat 2.5, Cholesterol 35.3, Sodium 773.9, Carbohydrate 40.3, Fiber 4, Sugar 30.3, Protein 12.8
SHRIMP SATAY
Shrimp rules at my house. My husband made these delicious skewers and I am reminded why I love this man so much .
Provided by ratherbeswimmin
Categories High Protein
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the sauce: in a saucepan, whisk together all the sauce ingredients with 1/4 cup water.
- Over medium heat, bring to a simmer; cook 1-2 minutes to thicken; set aside To make the shrimp: In a small mixing bowl, add the cumin, salt, ginger, and curry powder; stir to mix.
- Put shrimp into a medium-size mixing bowl; drizzle with peanut oil and toss to coat.
- Sprinkle spice mixture over the shrimp; toss to coat.
- Cover and refrigerate for 20-30 minutes.
- Thread shrimp on skeweres.
- Grill over direct high heat for 2-4 minutes or until just opaque in the center and firm to touch (turn skewers halfway through grill time).
- Serve warm with satay sauce.
Nutrition Facts : Calories 183, Fat 13.8, SaturatedFat 2.5, Cholesterol 53.6, Sodium 839.9, Carbohydrate 6.5, Fiber 0.9, Sugar 4.5, Protein 9.8
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
Tips:
- Choose the right shrimp. For this recipe, large shrimp (21-25 count per pound) are ideal. They're large enough to hold up to the grill and won't overcook too quickly.
- Make sure the shrimp is deveined. Deveining the shrimp removes the digestive tract, which can be gritty and unappetizing. You can devein shrimp yourself using a small, sharp knife or buy them already deveined.
- Don't overcook the shrimp. Shrimp cooks very quickly, so it's important to keep an eye on it while it's grilling. Overcooked shrimp will be tough and chewy.
- Make the satay sauce ahead of time. The satay sauce can be made up to 3 days in advance. This makes it a great option for a quick and easy weeknight meal.
- Serve the grilled shrimp satay with your favorite sides. Rice, noodles, or grilled vegetables are all great options.
Conclusion:
Grilled shrimp satay with peaches and bok choy is a flavorful and healthy meal that's perfect for any occasion. The shrimp is grilled to perfection and the satay sauce is creamy and flavorful. The peaches and bok choy add a touch of sweetness and crunch. This dish is sure to please everyone at your table.
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