Satay Shrimp Skewers Recipe, Its Ingredients, Instructions

Shrimp satay skewers that are simply grilled and covered in the best 10-minute peanut sauce for maximum flavor!

You know those times when you want to eat but aren’t sure what? Here is the solution. Satay Shrimp Skewers!

Like this Easy Satay Chicken, a decent Satay is typically served as a beef or chicken dish, but who can resist jumbo-sized shrimp covered in a shortcut Thai-style peanut sauce? One of the best ways to eat shrimp has to be this way! and just the SAUCE! It WILL be consumed straight from the bowl! Guaranteed.

Because they are SO addicting, we have been rotating these skewers every three to four days over here.

Never mind the arctic tornado that is occurring outside my window as I write this essay or the snow that is miraculously predicted to fall on us. In my kitchen, summertime events are taking place.

The sauce, which requires minutes to make but only seconds to consume, is the greatest element of this recipe.

It’s utilized as a pre-coating as well as a dipping sauce! To get the desired outcome, there is no need to prepare two separate batches of two distinct sauces.

Have you left me? Do you notice how creamy and rich THAT sauce is? Yes, there is both a question mark and an exclamation point.

There is no need to marinate the shrimp because the sauce’s coating of the shrimp already has a ton of flavor. You could if you wanted to. Cooking these, though, requires all of my patience. Hence, there is no marinating period.

To add even more flavor to your skewers, take 4 tablespoons of the sauce and use it as the “basting” sauce.

To obtain the authentic Thai flavor, serve them after they’ve been fried with cilantro leaves, smashed peanuts, lemon wedges, and sliced red chilies.

As you can undoubtedly guess, one photograph uses wooden skewers, and the other, metal skewers. Weekly rotations over here, as I mentioned, and most likely also over where you are right now.

INGREDIENTS

• 1 batch of THIS Satay Dipping Sauce
• 600 g | 1.3 pounds jumbo-sized shrimp, washed and deveined, tails on or off
• coriander leaves, to serve
• crushed peanuts, to serve
• lime wedges, to serve
• 1 red chili, sliced

INSTRUCTIONS

1. 8 skewers should be soaked in water for 30 minutes if they are made of wood to prevent burning when placed over a fire.
2. Use this recipe to make the satay dipping sauce. After it has slightly thickened, turn off the heat and let it cool. 4 teaspoons of satay sauce should be added to a big, shallow dish. Coat the shrimp evenly after adding it.
3. Heat the grill to medium-high or heat a grill pan on the stovetop.
4. Place 4 shrimp on each prepared skewer, then place them on a baking sheet or pan until you’re ready to cook them. To completely cover the shrimp on each skewer, add 2-4 more tablespoons of sauce and rotate each skewer in the sauce.
5. About 4 teaspoons of sauce should be poured into a bowl for basting. Skewers should be grilled for two to three minutes on each side, turning halfway through, until just cooked through and no longer translucent.
   (Avoid overcooking them as they will become rubbery.)
6. Serve the dish with the untouched dipping sauce after transferring it to serving plates. Add cilantro leaves, peanuts, lime wedges, and slices of hot pepper as garnish!