🍜 Thai · Main · Medium difficulty · Pescatarian
Shrimp Satay
A hearty Thai main built around shrimp, seasoned with peanut butter and coconut milk.
- Prep time
- 11 min
- Cook time
- 24 min
- Total time
- 35 min
- Servings
- 4
- Calories
- 311 kcal
- Protein
- 28 g
- Carbs
- 6 g
- Fat
- 19 g
- Course
- Main
About this Thai grilled dish
Shrimp Satay is a Thai main built around large shrimp. It takes about 35 min from start to finish, 11 minutes of prep and 24 minutes of cooking, and serves 4.
Cooking method: grilled dish. Difficulty is rated medium. Pescatarian.
Good for: high protein, light & low calorie, party & sharing, everyday healthy.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g large shrimp, peeled and deveined
- 1/2 cup peanut butter
- 1/2 cup coconut milk
- 1 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 8 bamboo skewers
- 2 tbsp cooking oil
- Salt and black pepper, to taste
Method
Step 1. Whisk together the peanut butter, coconut milk and curry powder to make the marinade.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Coat the shrimp thoroughly and marinate for at least 20 minutes (overnight is even better).
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 3. Preheat a grill or grill pan to high heat and oil the grates.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 4. Cook the shrimp for 4-6 minutes per side, basting with leftover marinade, until nicely charred.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 5. Rest for 5 minutes so the juices settle.
- Heat
- Off, let it sit
- Look for
- Steam slows, juices settle and the dish firms up slightly.
- Why it matters
- Resting lets juices redistribute and flavours settle, and the food is easier to slice and eat.
- Avoid
- Skipping the rest: juices run out and the dish falls apart.
Step 6. Serve with the soy sauce and bamboo skewers, plus a squeeze of lemon.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Resist the urge to flip too early for better char.
Equipment you will need
- Grill or grill pan
- Tongs
- Mixing bowl
Nutrition per serving
Estimated per serving: 311 kcal, 28 g protein, 6 g carbohydrate and 19 g fat. Roughly 36% of the energy comes from protein, 8% from carbohydrate and 56% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Shrimp Satay
Substitutions and variations
- Marinate for longer for deeper flavour, or use a yogurt-based marinade for tender results.
- Oil the grill or pan rather than the food to reduce flare-ups.
- Serve with a herb sauce or yogurt dip instead of a heavy sauce to keep the plate lighter.
Frequently asked questions about Shrimp Satay
How long does Shrimp Satay take to make?
It takes about 35 min in total: 11 minutes of prep and 24 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 311 kcal, with 28 g protein, 6 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.
Is Shrimp Satay gluten-free?
It is not marked gluten-free in our data. Use certified gluten-free alternatives for any sauces or stocks if you need to avoid gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Shrimp Satay ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.