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: 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground); 1/4 cup canned low-salt 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); 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; 1 cup hickory smoke chips, soaked in water 30 minutes, drained; 4 bamboo skewers, soaked in water 30 minutes, drained

Servings: persons

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup canned low-salt 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)
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
1 cup hickory smoke chips, soaked in water 30 minutes, drained
4 bamboo skewers, soaked in water 30 minutes, drained

1
Puree all ingredients in processor until smooth.
2
(Can be prepared 1 day ahead.
3
Cover and refrigerate.
4
Bring to room temperature before using.)
5
Blend first 8 ingredients in processor until almost smooth.
6
Transfer marinade to 13x9x2-inch glass baking dish.
7
Add shrimp and turn to coat.
8
Cover and refrigerate 2 hours, turning occasionally.
9
Prepare barbecue (medium-high heat).
10
Place smoke chips in 8x6-inch foil packet with open top.
11
Set atop coals.
12
Thread 5 shrimp onto each of 4 skewers.
13
Grill until just cooked through, basting with marinade, about 2 minutes per side.
14
Serve shrimp with peanut sauce.

699

kcal

Calories

Fat

Carbs

133

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground), 1/4 cup canned low-salt chicken broth, 2 tablespoons canned unsweetened coconut milk, 1 teaspoon fresh lime juice, 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.

Coconut-Lime Shrimp with Peanut Sauce

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