Malaysian Gluten-Free Shrimp Satay with Peanut Sauce
This gluten-free shrimp satay recipe, inspired by Malaysian flavors, features succulent shrimp marinated in a delightful blend of spices and coconut milk, served with a creamy peanut sauce and garnished with crushed peanuts. Enjoy the perfect balance of flavors and textures in this delectable dish!
Allergens
Shellfish, Nuts
Ingredients
- 1. Large shrimp, peeled and deveined
- 16 pieces 2. Coconut milk
- 1/2 cup 3. Gluten
- free soy sauce
- 2 tablespoons 4. Lime juice
- 1 tablespoon 5. Ground coriander
- 1 teaspoon 6. Ground cumin
- 1 teaspoon 7. Brown sugar
- 1 teaspoon 8. Peanut butter
- 3 tablespoons 9. Water
- 1/2 cup 10. Crushed peanuts
- 2 tablespoons 11. Fresh cilantro, chopped
- for garnish 12. Lime wedges
- for serving
Instructions
- In a medium bowl, combine shrimp, coconut milk, gluten free soy sauce, lime juice, coriander, cumin, and brown sugar. Mix well and let marinate for 30 minutes.
- While the shrimp is marinating, prepare the peanut sauce by combining peanut butter, water, and a pinch of salt in a small saucepan over medium heat. Whisk until smooth and creamy. Adjust consistency with more water if needed.
- Preheat a grill or griddle to medium high heat. Thread marinated shrimp onto skewers and cook for 2 3 minutes per side, until pink and cooked through.
- To serve, drizzle peanut sauce over the shrimp satay and garnish with crushed peanuts and cilantro. Serve with lime wedges on the side.
Chef’s Insight
The perfect balance of spices in this dish creates an explosion of flavors that will have you coming back for more.