Best 4 Sate Prawns Shrimp Recipes

Indulge in the tantalizing flavors of Southeast Asia with our exquisite Sate Prawns (Shrimp) recipes. These delectable dishes combine the vibrant taste of aromatic satay sauce with the succulent texture of tender shrimp, creating a culinary symphony that will tantalize your taste buds. Our collection features a diverse range of sate prawn recipes, each offering a unique twist on this classic culinary creation. From the fiery heat of the Indonesian Sate Udang to the creamy richness of the Thai Satay Goong, and the aromatic complexity of the Malaysian Sate Tom, our recipes cater to every palate. Embark on a culinary journey and discover the vibrant flavors of Southeast Asia with our Sate Prawn (Shrimp) recipes, perfect for a memorable meal or an unforgettable gathering.

Here are our top 4 tried and tested recipes!

SHRIMP SATAY

Shrimp Satay image

Provided by Robin Miller : Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup Thai Peanut Sauce, recipe follows
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Cooking spray
1 1/2 pounds large or jumbo shrimp, peeled and deveined
3 cups reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
1 teaspoon hot sauce

Steps:

In a small saucepan, whisk together the peanut sauce, black bean sauce, and hot sauce. Set over medium-high heat, bring to a simmer, and simmer until reduced slightly, 5 to 7 minutes.
Meanwhile, coat a stove-top grill pan, griddle, or large skillet with cooking spray and set over medium-high heat. Skewer the shrimp, leaving a little space between each one to allow for even cooking. Place the skewers on the hot pan and cook until the shrimp are bright pink and cooked through, about 5 minutes, turning frequently.
Serve the shrimp with the warm peanut sauce on the side for dunking.
In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

THAI PRAWN SATAY

Thai Prawn Satay image

Tasty, the peanut sauce makes this a lip smacking dish, it goes with almost any Thai meal. I sometimes change the prawns for chicken or even pork, it's that good.

Provided by Brian Holley

Categories Curries

Time 34m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb raw shelled king prawns
4 red chilies, finely sliced
2 spring onions, sliced length ways
1 tablespoon fresh coriander leaves
3 tablespoons oil
1 tablespoon chopped garlic
1 small onion, chopped
3 red chilies, chopped
3 fresh lime leaves
3 lemons, zest of
1 stalk lemongrass, chopped
1 teaspoon curry powder
1 cup coconut milk
1/2 inch cinnamon stick
1/3 cup crunchy peanut butter
3 tablespoons tamarind juice
2 tablespoons fish sauce
2 tablespoons soft brown sugar
1/2 lemon, juice of

Steps:

Heat half of the oil in a wok and fry the garlic and onion for 3 minutes.
Add the chillies lime leaves, lemon grass and the curry powder, cook for 2 minutes.
Stir in the coconut milk cinnamon stick, peanut butter, tamarind juice, fish sauce, sugar and lemon juice.
Reduce the heat and simmer for 15 mins, stir to prevent the mixture from sticking.
Heat the remaining oil in a separate pan and fry the prawns till they are pink and just firm.
Mix the prawns with the sauce and serve garnished with the sliced spring onions, red chillies and coriander leaves.
serve with lemon rice. Wonderful.

Nutrition Facts : Calories 555.1, Fat 36.5, SaturatedFat 15.3, Cholesterol 172.5, Sodium 1016.4, Carbohydrate 29.5, Fiber 5.2, Sugar 18.4, Protein 32.7

CHICKEN AND SHRIMP SATAY

Chicken and Shrimp Satay image

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

Ingredients

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloins, cut into 1-inch cubes
4 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
SAUCE:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup reduced-fat chunky peanut butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

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

SATE PRAWNS (SHRIMP)

Sate Prawns (Shrimp) image

This is a combination of two sate recipes from the Australian Womens Weekly Chinese Cookbook circa 1970's. We use Jimmy's Sate sauce which is a bean based sate with peanuts but they are not the predominate flavour or ingredient. Have not included time for peeling prawns but it takes me about 30 to 40 minutes to peel a kilo (the larger the prawns the quicker to peel). We have also used this recipe to make beef sate which takes a little longer to cook, we use rump which I pound out and cut into small bite size squares.

Provided by ImPat

Categories Australian

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 garlic cloves (crushed or minced)
1 onion (peeled, quartered and segmented)
2 teaspoons curry powder
1 teaspoon sugar
1 teaspoon dried mustard
2 tablespoons satay sauce
4 tablespoons thickened cream (heavy)
2 teaspoons dry sherry (or Chinese rice wine)
1 kg prawns (raw, pealed and deveined, leave tails on if you wish, we don't)
peanut oil (to stir fry)

Steps:

Mix curry powder, sugar and dried mustard in a small dish.
Mix sate sauce, cream and sherry in a jug.
Stir fry prawns in batches till just cooked (time will depend on size of prawns) put on a plate and put to one side keeping warm (cover with a lid or alfoil).
Add more oil if needed and sauté onions until just translucent and then add garlic, curry powder and mustard mix and fry till fragrant.
Return prawns and any juices to the pan and add cream, sate sauce and sherry mix and stir till warmed through.
Serve with rice.

Nutrition Facts : Calories 339.2, Fat 11.2, SaturatedFat 5, Cholesterol 447.4, Sodium 1897, Carbohydrate 10.1, Fiber 1.2, Sugar 3.1, Protein 46.6

Tips:

Use large, fresh prawns: This will ensure that the sate prawns are juicy and flavorful.
Marinate the prawns for at least 30 minutes: This will help the prawns to absorb the flavors of the marinade.
Cook the prawns over high heat: This will help to create a nice sear on the outside of the prawns while keeping the inside juicy.
Serve the sate prawns with a dipping sauce: This will add an extra layer of flavor and richness to the dish.
Experiment with different types of skewers: You can use wooden skewers, metal skewers, or even bamboo skewers. Just make sure that the skewers are long enough to hold the prawns securely.

Conclusion:

Sate prawns are a delicious and easy-to-make dish that is perfect for any occasion. Whether you are having a party or just want a quick and easy meal, sate prawns are sure to please everyone. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and impressive. So next time you are looking for a new recipe to try, give sate prawns a try. You won't be disappointed!