Grilled Shrimp Satay

Grilled Shrimp Satay.png

1 cup WATCHAREE’S Peanut Sauce

20-30 large shrimp, shelled and de-veined

½ cup coconut milk

1-2 tsp turmeric

1 tbs yellow curry powder

1 tbs light soy sauce

1tsp sugar

30 bamboo skewers

Soak bamboo skewers in water for 15-20 minutes. Mix coconut milk, turmeric, yellow curry powder, light soy sauce and sugar together.  Set aside ¼ cup of the marinade sauce for brushing during grilling.  Marinate shrimp with the sauce for 20-30 minutes in the refrigerator.   Thread shrimp onto each bamboo skewer, brush each side with sauce, and grill over high heat for about 1-2 minutes per side until the shrimp are cooked through.  Transfer grilled shrimp to a platter and serve with WATCHAREE’S Thai Peanut Sauce. 

Serves 4


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