Coconut Shrimp Satay
with Shaved Carrot & Cucumber Salad
Marinating shrimp in a spicy coconut milk makes for exceptionally sweet and succulent shrimp skewers. Peanut satay sauce - everyone's favorite Thai condiment - couldn't be easier to make at home. A bright, crunchy cucumber salad completes this revamped take-out dinner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
(Contains Soy, Wheat)
White Wine Vinegar
Not included in your delivery
Preheat oven to 400 degrees. (If you have a grill pan, you can skip this!) Soak the wooden skewers in water. Place the shrimp in a medium bowl with 2/3 the coconut milk and 2 teaspoons sriracha. Set aside to marinate. HINT: You may need to stir the coconut milk to account for any natural separation.
Peel the carrot. Using a peeler, shave the cucumber and carrot into ribbons lengthwise, rotating as necessary. Thinly slice the shallot. Chop the mint. Grate or mince the garlic.
In a small bowl, combine the peanut butter, 1 teaspoon soy sauce, 3 tablespoons coconut milk, 1 teaspoon sriracha, 1 teaspoon sugar, and garlic to taste. Taste and season with salt and pepper, as desired.
Thread the shrimp onto the skewers. Place skewers on a lightly oiled baking sheet and bake in the oven for 5-6 minutes, until opaque. HINT: If you have a grill pan, heat 1 tablespoon oil on a grill pan over high heat. Cook the skewers for 2-3 minutes per side, until opaque and slightly charred. They will be delicious either way!
Toss the cucumber, carrot, and shallot (to taste) in a medium bowl with the chopped mint, 1 teaspoon sugar, white wine vinegar, and season with salt and pepper.
Serve the shrimp skewers and drizzle with the peanut sauce. Serve the cucumber salad to the side. Enjoy!