Thai Shrimp Satay Skewers with Peanut Sauce – Gluten-Free & Deliciously Aromatic

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 large shrimp, peeled and deveined
• 2 cups fresh cilantro leaves
• 1 cup unsalted dry roasted peanuts
• 1/4 cup coconut milk
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar, grated
• 2 garlic cloves, minced
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 1/8 tsp cayenne pepper
• Freshly ground black pepper, to taste
• Coconut oil, for brushing
• Wooden skewers

Instructions

1. In a food processor, blend cilantro, peanuts, coconut milk, tamarind paste, fish sauce, palm sugar, garlic, coriander, cumin, cayenne pepper, and black pepper until smooth, forming the peanut sauce. Set aside.
2. Thread shrimp onto wooden skewers, leaving a small gap between each piece.
3. Preheat a grill or grill pan over medium high heat. Brush shrimp skewers with coconut oil and cook for 2 3 minutes per side, until pink and opaque.
4. Serve the shrimp satay skewers hot with the peanut sauce on the side for dipping.

Chef’s Insight

The key to perfect Thai shrimp satay is ensuring the shrimp are cooked evenly and maintaining a balance between sweet, savory, tangy, and spicy flavors in the peanut sauce.

Notes

Adjust the spiciness of the peanut sauce to your preference by adding more or less cayenne pepper.