Shrimp Satay

Excerpted from 125 Best Indoor Grill Recipes by Ilana Simon © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

Make Ahead

Prepare peanut sauce up to 2 days in advance. Cover and refrigerate.

Shrimp Satay
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Print Recipe
These spicy shrimp satays will be the stars of your appetizer tray.
Servings
12 skewers
Servings
12 skewers
Shrimp Satay
BigOven - Save recipe or add to grocery list
Print Recipe
These spicy shrimp satays will be the stars of your appetizer tray.
Servings
12 skewers
Servings
12 skewers
Ingredients
Servings: skewers
Instructions
  1. Soak bamboo skewers in hot water for 30 minutes
  2. In food processor, mince garlic. Add peanut butter, soy sauce, sesame oil, rice vinegar, gingerroot and honey, and process until smooth.
  3. Thread shrimp loosely onto bamboo skewers, 3 to 4 shrimp per skewer, leaving space at each end. Brush sauce over shrimp, covering both sides. Cover and refrigerate for a minimum of 20 minutes or for up to 1 hour.
  4. Spray both sides of contact grill with vegetable cooking spray or oil. Place shrimp skewers on grill, close lid and grill for 2 minutes, or until shrimp are pink and opaque.
Recipe Notes

TIPS

Use natural smooth peanut butter for best results. If using processed peanut butter, reduce the amount of honey by half.

If your contact grill has more than one temperature setting,  set it to medium-high for this recipe.

Excerpted from 125 Best Indoor Grill Recipes by Ilana Simon © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.

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Comments

  1. Treen Goodwin says

    yummy …. Shrimp is so tasty , we get it fresh off the boats , i will have to make this when i get some next time , thanks for sharing :)

  2. says

    mmm I love shrimp and this sounds good, I don’t know if my hubby would like it tho only because of the peanut butter he’s worse than the kids ast being a picky eater

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