Indonesian Shrimp Sate with Creamy Peanut Sauce

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 29.1g
  • Carbohydrate: 10.8g
  • Fiber: 1g
  • Cholesterol: 194mg
  • Iron: 3.7mg
  • Sodium: 390mg
  • Calcium: 73mg

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

Preparation

  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.
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