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Coconut Shrimp Satay
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Coconut Shrimp Satay

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.

Tags:
Gluten-free
Eat First
Allergens:
Shellfish
Tree Nuts
Peanuts
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Cucumber

1 unit

Carrots

1 can

Coconut Milk

(Contains: Tree Nuts)

3 teaspoon

Sriracha

2 tablespoon

Peanut Butter

(Contains: Peanuts)

1 teaspoon

Soy Sauce

(Contains: Soy, Wheat)

2 clove

Garlic

1 bunch

Mint

2 tablespoon

White Wine Vinegar

1 unit

Shallot

4 unit

Wooden Skewers

Not included in your delivery

2 teaspoon

Sugar

1 tablespoon

Olive Oil

unit

Salt

unit

Black Pepper

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Nutrition Values

/ per serving
Calories634 kcal
Energy (kJ)2653 kJ
Fat37 g
Saturated Fat0 g
Carbohydrate36 g
Sugar0 g
Dietary Fiber6 g
Protein39 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Knife
Peeler
Small Bowl
Baking Sheet
Grill Pan

Instructions

Marinate shrimp
1

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 and cut carrot and cucumber
2

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.

3

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.

Bake the shrimp skewers
4

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 cucumber and carrot salad
5

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.

6

Serve the shrimp skewers and drizzle with the peanut sauce. Serve the cucumber salad to the side. Enjoy!

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