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.

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 21%
  • Protein: 12g
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Carbohydrate: 2.8g
  • Fiber: 0.2g
  • Sodium: 109mg
  • Cholesterol: 86mg

Ingredients

  • 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

Preparation

  1. 1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.
  2. 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. 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.
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