Not only a great meal, shrimp satay is fun finger food and a super addition to any party tray. Use leftover peanut sauce, thickened with tangy black bean sauce and livened up with hot sauce and you’ve got a great dip for skewered shrimp. The sauce is perfect with vegetables too. I like to serve this dish with Asian noodles or rice and snap peas on the side.
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup Spicy or Mild Peanut Sauce, recipe follows
- 2 tablespoons black bean sauce
- 1 teaspoon hot sauce
- Cooking spray
- 1 pound large shrimp, peeled and de-veined
- 1 cup reduced-sodium chicken broth
- 3 tablespoons creamy (or crunchy) peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Wooden or metal skewers
- In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
- Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
- Serve shrimp with peanut sauce on the side (for dunking!).
- In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 239 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 183 mg |
| Sodium | 564 mg |
Reviews
Just to clarify, Quinoa (keen-wah) is not a type of rice. As Darlene said, it is a grain. It’s increasingly easy to find at grocery stores, but if you can’t find it at yours, health food stores carry it or it can be ordered online.
The name of the rice you are looking for is Quinoa.
Very good. To the poster above, Robin was talking about Quinoa. She uses it a lot. Sorry response is so late, but just found this recipe.
I swapped out chicken for the shrimp – very yummy!
To answer “Easy” from Liberty, IL, “Keemwa” is actually spelt “Quinoa”. It is a 100 percent whole grain, wheat free, gluten free and a very ancient grain. It also is available in Inca Red. Its nutritional value for 1/4 cup or (42g) = calories 163, saturated fat 0g, trans fat 0g, cholesterol 0g, sodium 5mg, carbohydrate 29g, dietary fiber 4g, sugars 5g, protein 6g – bit A 0%, calcium 2%, Iron 13%, Vit C 0%, phosphonus 25% and riboflavin 10%. The above is according to the Nutrition Facts on the box of “Ancient Brand Quinoa, Harvest”.
I hope this helps!
I tired this and it was good. I like a lot of sauce on my pasta or rice but this had enough flavor that I didn’t need to drown it. Robin had mentioned a rice for the vegitarian and I thought she said it was Keemwa. I know I spelled it wrong but I have a daughter who is veg. and her roommate is too and they eat a lot of plain white rice since they are poor college girls in Orlando, FL. and I want them to eat a healthier rice. Does anyone know what this rice was and how to spell it so I can let the girls know? Thanks.