Shrimp Satay

Author: Canadian Living

Lemongrass paste adds flavour without any hard bits. It is available in the produce section of most grocery stores.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2006

Ingredients

  • 1 lb raw jumbo shrimp
  • 2 tablespoons peanut oil
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh coriander
  • 2 teaspoons grated lime rind
  • 1 tablespoon lime juice
  • 2 teaspoons lemongrass paste or lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons light soy sauce
  • 1 clove garlic minced
  • 1/4 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 1 cup Indonesian peanut sauce
  • lime wedges

Method

Peel and devein shrimp, leaving tail intact. In large bowl, toss together shrimp, 1 tbsp (15 mL) of the oil, coriander, lime rind, 2 tsp (10 mL) of the lime juice, lemongrass paste, fish sauce, garlic, turmeric and cayenne. Thread onto metal or soaked wooden skewers; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place skewers on greased grill over medium-high heat; close lid and grill, turning once and basting with remaining oil and lime juice, until pink, about 6 minutes. Serve with peanut sauce and lime wedges.

Nutritional facts Per serving: about

  • Sodium 545 mg
  • Protein 23 g
  • Calories 351.0
  • Total fat 25 g
  • Cholesterol 129 mg
  • Saturated fat 10 g
  • Total carbohydrate 11 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp Satay

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