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Indonesian Shrimp Sate with Creamy Peanut Sauce

Yield 4 servings
Make a shrimp version of this popular Indonsian grilled dish by marinating shrimp in soy sauce and ginger and serving with a traditional peanut sauce made with peanut butter, coconut milk, lime juice, and cilantro.

Ingredients

  • Marinade:
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 serrano chile, seeded and minced
  • 1 garlic clove, minced
  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • Sauce:
  • 1/3 cup light coconut milk
  • 3 tablespoons reduced-fat peanut butter
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sugar
  • 1/4 cup chopped fresh cilantro
  • Cooking spray
  • 4 lime wedges

Nutrition Information

  • calories 234
  • caloriesfromfat 30 %
  • fat 7.9 g
  • satfat 2 g
  • monofat 2.7 g
  • polyfat 2.4 g
  • protein 29.1 g
  • carbohydrate 10.8 g
  • fiber 1 g
  • cholesterol 194 mg
  • iron 3.7 mg
  • sodium 390 mg
  • calcium 73 mg

How to Make It

  1. To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove shrimp and bell pepper from bag; discard marinade.

  2. To prepare the sauce, combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro; set aside.

  3. Prepare grill.

  4. Thread shrimp and bell pepper onto each of 4 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Remove from heat; drizzle each serving with 1 tablespoon peanut sauce. Serve with remaining peanut sauce and lime wedges.