Shrimp Satay with Spicy Dipping Sauce

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1 1⁄2 hours 6 skewers, 6 appetizer servings Print RecipeEmail Recipe


1tablespoonlime juice
1smallhot green chili (minced)
1⁄2 red bell pepper (deveined, seeded and finely minced)
1teaspoonfish sauce
2 garlic cloves (minced)
1tablespoonfresh coriander leaves (minced)
1poundmedium shrimp (shelled and deveined it tails left on)
  spicy dipping sauce


Make the marinade: in a bowl blend the water, salt, sugar, lime juice, chili, bell pepper, fish sauce, garlic, and coriander leaves. Reserve.

Thread the shrimp on 10 inch bamboo skewers, arranging 5 shrimp on each. Place the skewers in a wide pan.

Pour the marinade over the shrimp; refrigerate for 1 hour, turning frequently if the shrimp are not completely covered by the marinade.

Prepare hot fire or turn on your broiler. Cover the exposed wood of the skewers with foil if desired.

Place skewers on the grill or under the broiler – in either case, about 4 inches from the heat. Cook until the shrimp are lightly browned on one side; turning grill the other side. Cook until the shrimp are just cooked through (a total of 5 to 6 minutes). Serve satays immediately with Spicy Dipping Sauce.

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