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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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March 30, 2024
Delicious
This recipe was the perfect combo of sweet and tart. The prep of the marinate was difficult because I only have a 14 cup food processor. The marinade was chunky because it would immediately splatter against the walls. It was windy outside which impeded my gas grill from getting back up to temp once I added the shrimp. They never got a uniform char but they were delicious anyways. We made lettuce wraps with butter lettuce, carrots, jasmine rice, the sauce, and shrimp. Perfect.
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