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Coconut Shrimp Satay

Coconut Shrimp Satay

with Shaved Carrot & Cucumber Salad

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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 freeEat First
Allergens:ShellfishTree NutsPeanutsSoyWheat

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

Total Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Shrimp

(ContainsShellfish)

1 unit

Cucumber

1 unit

Carrots

1 can

Coconut Milk

(ContainsTree Nuts)

3 teaspoon

Sriracha

2 tablespoon

Peanut Butter

(ContainsPeanuts)

1 teaspoon

Soy Sauce

(ContainsSoy, 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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2652.656 kJ
Calories634 kcal
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
Utensilsarrow down iconarrow down icon
Bowl
Knife
Peeler
Small Bowl
Baking Sheet
Grill Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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!

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!