Vietnamese Shrimp Pops With Peanut Sauce Recipe

Name: Vietnamese Shrimp Pops With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup unsweetened coconut milk, stirred; 1/3 cup old-fashioned peanut butter, stirred; 1 teaspoon finely grated lime zest; 3 tablespoons fresh lime juice; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 teaspoon hot chili sauce (Sriracha); 1/2 teaspoon grated fresh ginger; Shrimp Pops; 1 lb ground pork; 3/4 lb shrimp, peeled and deveined; 1/2 cup coarsely chopped fresh basil; 1/4 cup panko breadcrumbs; 2 large garlic cloves; 1 tablespoon soy sauce; 1/2 teaspoon fresh ground black pepper; For pan; 1/4 cup vegetable oil

Servings: persons

Sauce
1 cup unsweetened coconut milk, stirred
1/3 cup old-fashioned peanut butter, stirred
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon hot chili sauce (Sriracha)
1/2 teaspoon grated fresh ginger
Shrimp Pops
1 lb ground pork
3/4 lb shrimp, peeled and deveined
1/2 cup coarsely chopped fresh basil
1/4 cup panko breadcrumbs
2 large garlic cloves
1 tablespoon soy sauce
1/2 teaspoon fresh ground black pepper
For pan
1/4 cup vegetable oil

1
In a medium saucepan, combine all sauce ingredients. Whisk constantly over medium heat until smooth and slightly thickened, 2-3 minutes; do not allow to boil or simmer. Remove from heat.
2
Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed. Pour oil onto a sheet pan and spread evenly. Using 2 spoons, form paste into quenelles. Place quenelles on oiled sheet pan, turning to fully coat. Refrigerate 30-60 minutes until firmed up.
3
Preheat a grill (or grill pan) to high heat, or preheat broiler. Insert a skewer into each kebab. (If using broiler, do not use wooden skewers!).
4
Grill pops over direct heat, or on grill pan, or under broiler, 2-3 minutes on each side. Serve warm with sauce on the side.

796

kcal

Calories

Fat

Carbs

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: Sauce, 1 cup unsweetened coconut milk, stirred, 1/3 cup old-fashioned peanut butter, stirred, 1 teaspoon finely grated lime zest, and more.

Yes, Vietnamese Shrimp Pops 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!

Vietnamese Shrimp Pops With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions