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Grilled Shrimp Satay

4 Servings

40 minutes

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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.




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


  • ½

    cup roasted cashews, plus 2 tablespoons finely chopped roasted cashews

  • 5

    tablespoons coconut milk, divided