Best 6 Shrimp Satay Recipes

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**Shrimp Satay: A Culinary Journey Through Southeast Asian Flavors**

Embark on a tantalizing culinary adventure with our collection of shrimp satay recipes, a Southeast Asian delicacy that captures the essence of bold flavors and exotic aromas. These succulent shrimp skewers, marinated in aromatic spices and grilled to perfection, are a symphony of sweet, savory, and slightly spicy notes.

Our recipes offer a diverse range of culinary experiences, catering to various tastes and preferences. From the classic Thai shrimp satay, known for its vibrant red sauce and balanced flavors, to the aromatic Vietnamese shrimp satay, infused with lemongrass and turmeric, each recipe promises a unique taste sensation.

Explore the fiery flavors of Indonesian shrimp satay, where spicy sambal and rich peanut sauce create an unforgettable combination. Alternatively, delight in the subtle elegance of Malaysian shrimp satay, characterized by its coconut milk-based sauce and delicate blend of spices.

With step-by-step instructions and a treasure trove of helpful tips, our recipes ensure a delightful culinary journey. Whether you prefer a traditional or contemporary approach, our collection has something to satisfy every palate. So, prepare your taste buds for an extraordinary adventure as you delve into the world of shrimp satay, a Southeast Asian culinary gem.

Here are our top 6 tried and tested recipes!

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

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

CHICKEN AND SHRIMP SATAY WITH COCONUT PEANUT SAUCE AND FRESH VEGETABLE SALAD



Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad image

Provided by Brad Sorenson

Time 2h25m

Yield 2 servings

Number Of Ingredients 29

3 Thai chiles, sliced thin
2 tablespoons fresh cilantro leaves, finely chopped
1 orange, zested and juiced
1 orange, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon Mirin
Kosher salt and freshly ground black pepper, to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tablespoons peanut oil
5 Thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tablespoons peanut butter
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon dried red pepper flakes
Fresh Vegetable Salad, recipe follows:
2 cups Napa cabbage, washed and julienned
1 small red pepper, julienned thin
1 small yellow pepper, julienned thin
1 small red onion, julienned thin
1 cup snap peas, julienned thin
2 tablespoons finely chopped fresh cilantro leaves
Juice of 1 orange
2 tablespoons rice wine vinegar
2 tablespoons peanut oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
  • Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
  • Preheat a grill or grill pan.
  • Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
  • Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.

PRAWN (SHRIMP) SATAY



Prawn (Shrimp) Satay image

Posted for ZWT 2006. This recipe comes from my Thai Cooking Class book. Haven't tried it yet, but looks like it will be QET ... Quick, Easy and Tasty

Provided by Galley Wench

Categories     Thai

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 garlic clove, finely chpped
1 teaspoon ground turmeric
1 coriander root, finely chopped
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon oil
16 large green prawns (uncooked, shrimp)
16 bamboo skewers, soaked in water to avoid charring
1 cup satay sauce (http -- or /www.recipezaar.com/173813)

Steps:

  • Prepare Marinade: In bowl combine chopped garlic, turmeric, coriander root, salt, sugar and oil.
  • Add prawns, ensuring that they are completely covered.
  • Refrigerate for at least 20 minutes.
  • To prepare skewers:
  • Thread prawns (shrimp) onto satay skewers using one prawn per skewer. Grill or BBQ over high heat until pink, about 2 minutes each side.
  • Serve with Satay Sauce.

SHRIMP SATAY



Shrimp Satay image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

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.

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY



Grilled Shrimp Satay with Peaches and Bok Choy image

Provided by Bon Appétit Test Kitchen

Categories     Low Fat     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Peach     Peanut     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Bok Choy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise

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.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

VEGETABLE (OR SHRIMP) SATAY SKEWERS



Vegetable (or Shrimp) Satay Skewers image

Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with tangy black bean sauce and livened up with hot sauce and you've got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup Spicy or Mild Peanut Sauce, recipe follows
2 tablespoons black bean sauce
1 teaspoon hot sauce
Cooking spray
1 pound large shrimp, peeled and de-veined
1 cup reduced-sodium chicken broth
3 tablespoons creamy (or crunchy) peanut butter
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Wooden or metal skewers
  • In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
  • Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
  • Serve shrimp with peanut sauce on the side (for dunking!).
  • In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your satay.
  • Marinate the shrimp for at least 30 minutes. This will help them absorb the flavors of the marinade.
  • Cook the shrimp over medium heat. This will help them cook evenly without overcooking.
  • Serve the shrimp satay with your favorite dipping sauce. Some popular options include peanut sauce, sweet and sour sauce, or hoisin sauce.
  • Garnish the shrimp satay with fresh herbs, such as cilantro or mint. This will add a pop of color and flavor.

Conclusion:

Shrimp satay is a delicious and easy-to-make appetizer or main course. With its vibrant flavors and colors, it's sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting dish to try, give shrimp satay a try. You won't be disappointed!

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