Coconut Lime Shrimp With Peanut Sauce Recipe

Name: Coconut Lime Shrimp With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut sauce; 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground); 1/4 cup chicken broth; 2 tablespoons canned unsweetened coconut milk; 1 teaspoon fresh lime juice; 1 teaspoon soy sauce; 1 teaspoon fish sauce (nam pla); 1 teaspoon hot pepper sauce (such as Tabasco); Shrimp; 1 cup coarsely chopped fresh basil; 1/2 cup canned unsweetened coconut milk; 1 1/2 tablespoons finely chopped garlic; 1 1/2 tablespoons fresh lime juice; 1 tablespoon minced peeled fresh ginger; 2 teaspoons soy sauce; 2 teaspoons fish sauce (nam pla); 2 teaspoons golden brown sugar; 20 large shrimp, peeled,deveined; 4 bamboo skewers, soaked in water for 30 minutes

Servings: persons

Peanut sauce
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup chicken broth
2 tablespoons canned unsweetened coconut milk
1 teaspoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce (nam pla)
1 teaspoon hot pepper sauce (such as Tabasco)
Shrimp
1 cup coarsely chopped fresh basil
1/2 cup canned unsweetened coconut milk
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons fish sauce (nam pla)
2 teaspoons golden brown sugar
20 large shrimp, peeled,deveined
4 bamboo skewers, soaked in water for 30 minutes

1
For peanut sauce: Puree all ingredients in processor until smooth.
2
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.
3
Transfer marinade to 13x9x2-inch glass baking dish.
4
Add shrimp and turn to coat.
5
Cover and refrigerate 2 hours, turning occasionally.
6
Prepare barbecue (medium-high heat).
7
Thread 5 shrimp onto each of 4 skewers.
8
Grill until just cooked through, basting with marinade, about 2 minutes per side.
9
Alternatively, you can grill shrimp under a preheated broiler.
10
Serve shrimp with peanut sauce.
11
Serve with steamed rice.

699

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Peanut sauce, 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground), 1/4 cup chicken broth, 2 tablespoons canned unsweetened coconut milk, and more.

Yes, Coconut Lime Shrimp With Peanut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Lime Shrimp With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions