Keto Indonesian Seafood Satay Salad with Peanut Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh shrimp and fish fillets, cubed 2 cups mixed salad greens 1 cucumber, thinly sliced 1 red bell pepper, thinly sliced 1/2 cup chopped peanuts 1/4 cup chopped cilantro Salt and pepper to taste Peanut Sauce: 1/2 cup natural unsalted peanut butter 3 tbsp soy sauce (tamari for gluten
• free) 2 tbsp rice vinegar 1 tbsp honey or sugar substitute (erythritol, stevia, etc.) 1 tsp sriracha sauce 1/2 cup hot water Juice of one lime

Instructions

1. In a large bowl, combine the shrimp and fish cubes with salt and pepper to taste. Set aside.
2. Prepare peanut sauce by whisking together peanut butter, soy sauce, rice vinegar, honey or sugar substitute, sriracha sauce, hot water, and lime juice in a small bowl until smooth. Adjust seasonings to taste.
3. Thread the shrimp and fish cubes onto skewers and grill over medium heat for 3 4 minutes per side or until fully cooked. Remove from heat and let cool slightly.
4. Assemble salads by placing mixed greens on plates, followed by cucumber slices, bell pepper slices, and cooked seafood satay skewers. Drizzle with peanut sauce and garnish with chopped peanuts and cilantro.

Chef’s Insight

Use wooden or metal skewers for grilling seafood satay. Avoid bamboo skewers, as they can impart a bitter flavor.

Notes

To keep this dish Keto-friendly, ensure that soy sauce is gluten-free and use a sugar substitute for the peanut sauce.