Gluten-Free Thai Shrimp Satay Skewers with Creamy Peanut Sauce

Allergens

Shrimp (Seafood) - Soy (in gluten-free soy sauce)

Ingredients

• 16 large shrimp, peeled and deveined
• 8 bamboo skewers, soaked in water for 30 minutes
• 2 tablespoons gluten
• free soy sauce
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon paprika
• 2 tablespoons peanut butter, creamy
• 1/4 cup coconut milk
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Instructions

1. In a medium bowl, whisk together gluten free soy sauce, lime juice, fish sauce, brown sugar, ground coriander, ground cumin, white pepper, and paprika.
2. Add the shrimp to the marinade and let them sit for 30 minutes in the refrigerator.
3. Preheat a grill or grill pan over medium high heat. Thread the marinated shrimp onto soaked bamboo skewers, discarding any excess marinade.
4. Grill the shrimp skewers for 2 to 3 minutes per side, or until they are cooked through and opaque. Remove from heat and set aside.
5. In a small saucepan, combine peanut butter and coconut milk over low heat. Stir until smooth and creamy. Season with salt, pepper, and chopped cilantro to taste.
6. Serve the shrimp satay skewers alongside the warm peanut sauce for dipping.

Chef’s Insight

For an extra touch of flavor and aroma, you can marinate the shrimp for up to 2 hours before grilling.

Notes

Be sure to use gluten-free soy sauce and double-check the ingredients of any pre-made peanut butter for hidden gluten sources.