Coconut Shrimp Satay

Name: Coconut Shrimp Satay with Shaved Carrot & Cucumber Salad
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 10 ounce Shrimp; 1 unit Cucumber; 1 unit Carrots; 1 can Coconut Milk; 3 teaspoon Sriracha; 2 tablespoon Peanut Butter; 1 teaspoon Soy Sauce; 2 clove Garlic; 1 bunch Mint; 2 tablespoon White Wine Vinegar; 1 unit Shallot; 4 unit Wooden Skewers; 2 teaspoon Sugar; 1 tablespoon Olive Oil; unit Salt; unit Black Pepper

with Shaved Carrot & Cucumber Salad

Recipe Development TeamPublished on April 29, 2015

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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-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

Nutrition Values

/ per serving

Calories634 kcal

Energy (kJ)2652.7 kJ

Fat37 g

Carbohydrate36 g

Dietary Fiber6 g

Protein39 g

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

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!