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Grilled Shrimp Satay

Grilled Shrimp Satay

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

There are myriad versions of Southeast Asian satay, or grilled skewers of seasoned meats or seafood. This is our simplified version of Singapore-style shrimp satay. A fragrant blend of cashews and coconut milk gives the shrimp richness and cloaks them with bold flavor. A pungent shallot-vinegar dipping sauce is a perfect accent.

Tip

Don't use shrimp smaller than the size specified. They will overcook before they have a chance to take on any the flavorful char that is a hallmark of satay. And don't use light coconut milk. The fat from regular coconut milk is needed for flavor.

Ingredients
  • ½

    cup roasted cashews, plus 2 tablespoons finely chopped roasted cashews

  • 5

    tablespoons coconut milk, divided

  • 1

    ounce fresh ginger, peeled and roughly chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon grated lime zest

  • 2

    serrano chilies, stemmed, halved and seeded, divided

  • 3

    tablespoons packed light or dark brown sugar, divided

  • 4

    teaspoons fish sauce, divided

  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on

  • 2

    medium shallots, finely chopped

  • ½

    cup unseasoned rice vinegar

Step 1

In a food processor, combine the ½ cup cashews and 3 tablespoons of coconut milk. Process until almost smooth, about 1 minute, scraping the bowl as needed.

Add the ginger, garlic, lime zest, 2 chili halves, 1 tablespoon of sugar and 2 teaspoons fish sauce; process until finely chopped, 1 to 2 minutes. Transfer to a medium bowl.

Add the shrimp, rubbing to coat them thoroughly. Marinate at room temperature while you make the sauce and prepare the grill.

Step 2

Thinly slice the remaining 2 chili halves and add to a small bowl along with with the remaining 2 tablespoons sugar, the remaining 2 teaspoons fish sauce, the shallots and vinegar. Stir until the sugar dissolves; set aside.

Step 3

Prepare a charcoal or gas grill for direct, high heat cooking. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.

For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Step 4

While the grill heats,thread the shrimp onto eight 10- to 12-inch skewers, dividing them evenly. Skewer each shrimp in a C shape, piercing through two points.

Step 5

When the grill is ready, brush one side of the skewered shrimp with some of the remaining 2 tablespoons coconut milk. Place the skewers brushed side down on the grill (directly over the coals if using charcoal) and cook until the shrimp are well charred, 2 to 3 minutes.

Brush the skewers with the remaining coconut milk, then flip and cook until the second sides are well charred and the shrimp just turn opaque, about another 2 minutes. Sprinkle with chopped cashews and serve with the dipping sauce.

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