By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 4
256 cal · 37 min
Shrimp Satay with Thai Peanut Sauce
Recipe GLPR334aac6fe530a5
Succulent grilled shrimp skewers served with a rich and aromatic Thai peanut sauce infused with black bean and sesame flavors. Quick-cooking shrimp are char-grilled to tender perfection and paired with a simmered dipping sauce that balances savory, spicy, and nutty notes for an authentic Southeast Asian experience.
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Ingredients
1 1/2 pounds large or jumbo shrimp, peeled and deveined
Cooking spray
3 cups reduced-sodium beef broth
2 tablespoons creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
2 tablespoons Chinese black bean sauce
1 teaspoon hot sauce
Directions
In a medium saucepan over medium heat, combine the reduced-sodium beef broth, creamy peanut butter, reduced-sodium soy sauce, toasted sesame oil, Chinese black bean sauce, and hot sauce. Whisk together until the peanut butter is fully incorporated and the mixture is smooth. Bring the sauce to a gentle simmer and let it cook undisturbed for 10 minutes, allowing the flavors to develop and meld together. Remove from heat and set aside.
Lightly coat a grill pan, griddle, or large skillet with cooking spray and place over medium-high heat. While the pan is heating, thread the shrimp onto skewers, leaving a small gap between each shrimp to ensure even cooking throughout.
Once the pan is hot, carefully place the shrimp skewers on the surface. Cook for approximately 5 minutes total, turning the skewers every 30 to 45 seconds to ensure even heat exposure. The shrimp are done when they are bright pink in color and no longer translucent, with an internal temperature of 145°F.
Return the peanut sauce to medium-high heat and simmer for an additional 5 to 7 minutes until it reduces slightly and reaches a perfect dunking consistency. The sauce should be warm and glossy.
Transfer the cooked shrimp skewers to a serving platter and serve immediately alongside the warm peanut dipping sauce. Guests can dunk each shrimp into the sauce as desired.
Comments
Thai peanut satay should sing with fresh ginger, garlic, lime, and coconut milk, but this recipe substitutes beef broth and black bean sauce for authentic depth, and omits the signature fresh components. Shrimp and peanut butter are readily available at every Charlotte chain, though sesame oil and black bean sauce require a stop at Food Lion or Kroger's international aisle. The 37-minute time is honest for marinating and grilling, but the sauce will taste more muddled than complex, best suited to weeknight expediency over flavor ambition. This works in a pinch and reheats adequately, but misses what makes satay worth cooking.
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