Satay, you stay.
Shrimp Satay
Chef Stephanie Banyas
4-6
15 minutes
25 minutes
Southeast Asian
Appetizer
Curry paste comes in all kinds of quantities; if you're only buying it for this recipe, see if you can find the small cans.
Ingredients
For the Sauce
- ½ cup unsweetened creamy peanut butter
- ¼ cup unsweetened coconut milk
- 2 tsp Thai red curry paste
- 1 tbsp rice wine vinegar
- Honey, to taste
- Water, to thin as needed
For the Shrimp
- 20-21 shrimp, peeled and deveined
- 2 tbsp chili garlic oil (see Note)
- Kosher salt, to taste
- Neutral oil
- Roasted peanuts, chopped, to garnish
Directions
- Whisk together the peanut butter, coconut milk, curry paste and vinegar in a medium bowl and season with honey to taste, adding a bit of water if needed to thin slightly. Set aside.
- Combine shrimp and garlic oil in a bowl and toss well to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Heat a few teaspoons of neutral oil in a nonstick sauté pan over high heat until shimmering. Season the shrimp with salt.
- Cook, in batches, until golden brown on both sides and just cooked through, about 3 minutes total.
- Serve on a platter with sauce on the side.