Experience the vibrant flavors of Indonesia with this classic Shrimp Sate recipe. Juicy shrimp are marinated in aromatic spices and grilled until charred and tender, then paired with a luscious homemade peanut sauce. The sauce combines creamy peanut butter, rich coconut milk, and a balance of sweet, sour, and spicy notes from soy sauce, lime, and cayenne. This dish is perfect for summer barbecues, potlucks, or an exotic weeknight dinner. The smoky grill flavor contrasts beautifully with the smooth, nutty sauce, creating a meal that is both comforting and exciting. Serve with steamed rice or cucumber slices for a complete experience. It&# 226;ÂÂs a crowd-pleaser that brings the warmth of Indonesian street food straight to your table.
Indonesian Shrimp Sate With Peatnut Sauce
Description
Experience the vibrant flavors of Indonesia with this classic Shrimp Sate recipe. Juicy shrimp are marinated in aromatic spices and grilled until charred and tender, then paired with a luscious homemade peanut sauce. The sauce combines creamy peanut butter, rich coconut milk, and a balance of sweet, sour, and spicy notes from soy sauce, lime, and cayenne. This dish is perfect for summer barbecues, potlucks, or an exotic weeknight dinner. The smoky grill flavor contrasts beautifully with the smooth, nutty sauce, creating a meal that is both comforting and exciting. Serve with steamed rice or cucumber slices for a complete experience. It&# 226;ÂÂs a crowd-pleaser that brings the warmth of Indonesian street food straight to your table.Ingredients
Directions
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Thread the peeled and deveined shrimp onto soaked bamboo skewers, ensuring they are evenly spaced.
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In a small bowl, whisk together the oil, finely chopped onion, minced garlic, grated ginger, cayenne, salt, cumin, light soy sauce, dark corn syrup, and fresh lime juice to create the marinade.
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Brush the shrimp skewers generously with the marinade, reserving some for basting later.
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Preheat a grill or grill pan to medium-high heat.
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Grill the shrimp skewers for 2-3 minutes per side, basting with the remaining marinade, until the shrimp are pink and cooked through.
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While the shrimp grill, prepare the peanut sauce by simmering peanut butter, canned coconut milk, and a splash of water in a small saucepan until smooth and heated through.
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Serve the hot shrimp sate immediately, accompanied by the warm peanut sauce for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 110.7kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 8.8mg1%
- Total Carbohydrate 17.2g6%
- Dietary Fiber 1.2g5%
- Sugars 0.8g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Ingredient Notes:** The original ingredient list was incomplete. For a proper Sate, you will need approximately 1 lb of large shrimp, 1/2 tsp cayenne pepper, 3/4 tsp salt, 1/8 tsp ground cumin, 2 tbsp light soy sauce, 3 tbsp dark corn syrup (or brown sugar), 3 tbsp fresh lime juice, 1/2 cup smooth peanut butter, and 6 oz canned coconut milk.
**Preparation Tip:** Soak bamboo skewers in water for at least 30 minutes before threading the shrimp to prevent them from burning on the grill.
**Sauce Adjustment:** If the peanut sauce is too thick, add more water or coconut milk one tablespoon at a time until it reaches your desired consistency. If it's too thin, simmer longer to reduce.
**Storage:** Store leftover cooked shrimp in an airtight container in the refrigerator for up to 2 days. The peanut sauce can be stored separately for up to 5 days; reheat gently on the stove, adding a splash of water if needed.
**Variation:** For a vegan version, substitute shrimp with firm tofu cubes or tempeh strips, and ensure the soy sauce is tamari (gluten-free) if desired.
