Indonesian Shrimp Sate with Creamy Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make a shrimp version of this popular Indonsian grilled dish by marinating shrimp in soy sauce and ginger and serving with a traditional peanut sauce made with peanut butter, coconut milk, lime juice, and cilantro. Ingredients:
3 tablespoons water |
2 tablespoons low-sodium soy sauce |
1 tablespoon minced peeled fresh ginger |
1 serrano chile, seeded and minced |
1 garlic clove, minced |
1 1/2 pounds jumbo shrimp, peeled and deveined |
1 red bell pepper, cut into 1 1/2-inch pieces |
1/3 cup light coconut milk |
3 tablespoons reduced-fat peanut butter |
1 tablespoon fresh lime juice |
2 teaspoons sugar |
1/4 cup chopped fresh cilantro |
cooking spray |
4 lime wedges |
Directions:
1. To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove shrimp and bell pepper from bag; discard marinade.
2. To prepare the sauce, combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro; set aside.
3. Prepare grill.
4. Thread shrimp and bell pepper onto each of 4 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Remove from heat; drizzle each serving with 1 tablespoon peanut sauce. Serve with remaining peanut sauce and lime wedges.
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