Description
These Thai Shrimp Skewer Shooters are so delicious and impressive that you won't believe you can make them yourself! They're perfect for parties, or just ditch the plastic cup and eat them for dinner.
Ingredients
Units
Scale
For the Shrimp:
- 1 1/2 lbs shrimp, peeled and deveined
- 1/2 cup unsweetened coconut milk
- 1 clove garlic, minced
- 1/2 tablespoon ground tumeric
- 1/2 tablespoon fish sauce
- 1/2 - 1 teaspoon red curry paste
- 1 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1/4 teaspoon dried ginger
For the Peanut Sauce:
- 1 tablespoon coconut “cream” floating on the top of the can of coconut milk
- 1 1/2 tablespoons red curry paste
- 1/4 cup unsweetened peanut butter
- 1/2 cup unsweetened coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Juice of 1 lime
- 2 tablespoons brown sugar
- Sriracha, to taste (optional)
For the garnish:
- Shredded carrots (optional)
- Fresh cilantro (optional)
- Fresh chives (optional)
- Sprouts (optional)
- Roasted peanuts (optional)
Instructions
For the Shrimp:
- In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.
- Grill, sauté, or bake the shrimp (you can go free-style or thread the shrimp on bamboo skewers) until pink and cooked through.
For the Peanut Sauce:
- Heat the coconut cream in a medium sized, heavy-bottomed pot over medium heat. Add the red curry and sauté for 1 minute.
- Add the remaining ingredients and simmer until thickened, about 3 minutes.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay.
To garnish:
- Add a spoonful or two of the Thai Spicy Peanut Sauce to the bottom of a disposable plastic cup for dipping. Sprinkle and arrange the garnish ingredients. Place the Shrimp Skewer in the cup and serve.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Appetizer
- Cuisine: Asian