Best Shrimp Satay Recipes

CHICKEN AND SHRIMP SATAY

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.

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

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.

SHRIMP SATAY

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.

PRAWN (SHRIMP) SATAY

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 WITH GARLIC PEANUT SAUCE

Steps:

• In food processor, combine the onion, garlic, lemongrass and ginger and process to a paste. In large skillet, heat the oil. Add paste and cook over low heat, stirring occasionally, until browned, approximately 20 minutes.
• Add coriander, honey, fennel seeds, cumin, turmeric, and salt to the skillet and cook over high heat, stirring until fragrant, about a minute. Scrape into a bowl and let cook completely.
• In a large, shallow dish, coat the shrimp with the spice paste. Cover and refrigerate for at least 3 hours.
• Soak 30 small bamboo skewers or 10 large in water for 30 minutes. Light the grill. Thread the shrimp onto the skewer, stretching them out. If skewers are long, put 3 shrimp on each.
• Grill on high for 1 1/2 minutes per side, until nicely charred. Serve immediately with sauce.
• For sauce: In food processor, combine onion, garlic, and lemongrass, and process to a paste.
• In a large skillet, heat the vegetable oil. Add the onion paste and cook over medium-low heat, stirring occasionally until brown, about 8 minutes. Add the coriander and cook until fragrant, about 2 minutes. Add Thai chili sauce and cook, stirring, for another 2 minutes. Add coconut milk and boil over high heat until thickened, about 2 minutes. Stir in tamarind concentrate, sugar, and peanut butter until smooth. Remove from heat and season with salt. Let cool: transfer to a bowl. Can be refrigerated for up to two days.

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY

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.

SHRIMP SATAY

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.

VEGETABLE (OR SHRIMP) SATAY SKEWERS

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.

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.

SHRIMP SATAY WITH PINK GRAPEFRUIT AND GUACAMOLE

Steps:

• Preheat a grill. Place the shrimp on skewers and season with salt, pepper, and fresh thyme. Place the shrimp skewers on a platter, drizzle with olive oil, and let marinate for approximately 20 minutes. Place shrimp skewers on grill and cook for about 4 minutes per side.
• Peel and mash the avocados with a fork, making sure you leave it a bit chunky. Chop the garlic and cilantro. Add the sour cream, garlic, and cilantro to the crushed avocados. Season with salt and pepper, and add the lemon juice.
• To serve, place a spoonful of the guacamole on a plate. Place the shrimp skewers on top of the guacamole, and garnish with grapefruit supremes.

5 MINUTE THAI SHRIMP SATAY

Steps:

• Thread shrimp onto skewers.
• Mix peanut butter, salad dressing until smooth.
• Stir in water and soy sauce.
• Brush 1/2 of sauce on shrimp.
• Grill or broil for about 3-5 minutes or until shrimp becomes opaque.
• Serve with remaining sauce for dipping.
• NOTE: If using wooden skewers be sure to soak for 1 hour beforehand.

SHRIMP SATAY

Steps:

• TO MAKE THE SAUCE: In a small saucepan whisk together the sauce ingredients with 1/4 cup water. Bring to a simmer over medium heat and cook for 1 to 2 minutes to thicken. Set aside at room temperature.TO PREPARE THE SHRIMP: In a small bowl mix together the cumin, salt, ginger, and curry powder. Place the shrimp in a medium bowl, drizzle with the peanut oil, and toss. Sprinkle with the spices and toss again. Cover with plastic wrap and refrigerate for 20 to 30 minutes.Thread the shrimp onto skewers, either one per skewer as an hors d'oeuvre or five per skewer as an appetizer. Grill over Direct High heat until just opaque in the center and firm to the touch, 2 to 4 minutes, turning the skewers once halfway through grilling time. Serve warm with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.