Shrimp Satay

Notes: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.


Makes 10 to 12 servings

Recipe from


Nutritional Information

Calories 77
Caloriesfromfat 21 %
Protein 12 g
Fat 1.8 g
Satfat 0.3 g
Carbohydrate 2.8 g
Fiber 0.2 g
Sodium 109 mg
Cholesterol 86 mg


1/4 cup spice paste
2 tablespoons tomato paste
2 tablespoons lemon juice
1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained


1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp. Repeat to skewer remaining shrimp.

3. Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

Chef Lother Arsana,

The Grand Hyatt, Bali,


June 1999
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