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Shrimp Satay





Yields
Makes 10 to 12 servings

Notes: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.

 1/4 cup spice paste
 2 tablespoons tomato paste
 2 tablespoons lemon juice
 1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained
Step 1
1

Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

Step 2
2

Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp. Repeat to skewer remaining shrimp.

Step 3
3

Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories77
% Daily Value *
Total Fat 1.8g3%

Saturated Fat 0.3g2%
Cholesterol 86mg29%
Sodium 109mg5%
Total Carbohydrate 2.8g2%

Dietary Fiber 0.2g1%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.