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Grilled Shrimp Satay
There are myriad versions of Southeast Asian satay, or grilled skewers of seasoned meats or seafood. This is our simplified version of Singapore-style shrimp satay. A fragrant blend of cashews and coconut milk gives the shrimp richness and cloaks them with bold flavor. A pungent shallot-vinegar dipping sauce is a perfect accent.
4
Servings
Tip
Don't use shrimp smaller than the size specified. They will overcook before they have a chance to take on any the flavorful char that is a hallmark of satay. And don't use light coconut milk. The fat from regular coconut milk is needed for flavor.
40 minutes
Ingredients
-
½
cup roasted cashews, plus 2 tablespoons finely chopped roasted cashews
-
5
tablespoons coconut milk, divided
Directions
-
01In a food processor, combine the ½ cup cashews and 3 tablespoons of coconut milk. Process until almost smooth, about 1 minute, scraping the bowl as needed. Add the ginger, garlic, lime zest, 2 chili halves, 1 tablespoon of sugar and 2 teaspoons fish sauce; process until finely chopped, 1 to 2 minutes. Transfer to a medium bowl. Add the shrimp, rubbing to coat them thoroughly. Marinate at room temperature while you make the sauce and prepare the grill.
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