Serves 8
52 min
Grilled Shrimp Satay
Recipe GLPR9ce445f2da64ad
Succulent large shrimp infused with aromatic Southeast Asian spices including lemongrass, ginger, and warming spices, then grilled to perfection. Served with a rich garlic peanut sauce for dipping. This dish is naturally low in carbohydrates and showcases the vibrant flavors of Thai cuisine.
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Ingredients
1 small onion, coarsely chopped
4 garlic cloves, coarsely chopped
3 large stalks fresh lemongrass, bottom third of tender white inner bulb only, thinly sliced
1/4 cup minced fresh ginger
1/2 cup vegetable oil
1 tablespoon ground coriander
1 tablespoon sugar
1 teaspoon ground fennel seeds
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon kosher salt
30 large shrimp (about 1 3/4 pounds), shelled and deveined
Garlic Peanut Sauce for serving
Directions
In a food processor, combine the chopped onion, garlic, lemongrass, and ginger. Process until the mixture forms a coarse paste.
Add the vegetable oil, ground coriander, sugar, fennel seeds, cumin, turmeric, and kosher salt to the paste. Process until well combined and smooth.
Place the shelled and deveined shrimp in a large bowl. Pour the spice paste over the shrimp and gently toss until all shrimp are evenly coated with the marinade.
Cover and refrigerate the marinated shrimp for at least 30 minutes to allow the flavors to infuse.
Preheat your grill to medium-high heat (around 400°F). If using skewers, soak wooden skewers in water for at least 30 minutes before threading the shrimp.
Thread the marinated shrimp onto skewers, leaving a small gap between each shrimp to allow heat to circulate. Alternatively, arrange shrimp directly on a grill grate.
Place the shrimp on the preheated grill. Cook for 2-3 minutes per side, until the shrimp are opaque throughout and reach an internal temperature of 145°F. The shrimp should be firm and cooked through but not rubbery.
Transfer the grilled shrimp satay to a serving platter. Serve immediately with the Garlic Peanut Sauce for dipping.
