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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Coconut Milk(ContainsTree Nuts)
Soy Sauce(ContainsSoy, Wheat)
White Wine Vinegar
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!