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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.

Recipe by Cooking Light June 2000

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Prepare grill.

  • 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.

Nutrition Facts

234 calories; calories from fat 30%; fat 7.9g; saturated fat 2g; mono fat 2.7g; poly fat 2.4g; protein 29.1g; carbohydrates 10.8g; fiber 1g; cholesterol 194mg; iron 3.7mg; sodium 390mg; calcium 73mg.
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