Shrimp Satay

When its time for a BBQ, you must have Shrimp Satay. This simple yet so tasty recipes involves marinating the shrimp is a wicked sauce bringing out the full flavours. Using molasses, soy sauce, peanut butter and rice vinegar creates flavours that compliment but not overpower the shrimp. Superb side dish and snack. Shrimp satay is one of those dishes that feels celebratory even when you’re just making it for yourself on a Wednesday night. Shrimp Satay is quick, it’s full of flavour, and it carries that irresistible mix of smoky char and rich, nutty warmth that satay lovers know so well.

In my kitchen, shrimp satay starts with the aroma of garlic gently simmering in a small saucepan. You don’t need much—just two to four cloves, finely chopped—but the scent fills the whole room almost immediately. As it softens, it mingles with chicken stock and peanut butter, forming that unmistakable creamy base. The peanut butter melts slowly, creating a velvety mixture that clings to the spoon as you stir. That’s when the soy sauce, rice vinegar, molasses, and sesame oil come together like old friends, deepening the sauce and balancing each other out. A pinch of cayenne pepper gives it just the right nudge of heat—enough to warm the palate, but never enough to overpower.

Once the sauce settles into a gentle simmer, you get a glimpse of what makes satay so special. It is a sauce that doesn’t shout; instead, it whispers layers of savoury, sweet, tangy, and spicy, all at once. I often find myself dipping a spoon in “just to check,” which is really just an excuse for a little treat before the rest of the meal comes together.

While the sauce rests, it’s the shrimp’s turn to shine. Large, peeled, and deveined shrimp make life easier, and they soak up flavour beautifully. I toss them in a bowl with a splash of peanut oil and a trio of spices—ground ginger, cumin, and curry powder. There’s something satisfying about watching the pink curls glisten as the seasonings coat them. A light sprinkle of salt ties everything together, and then the shrimp take a short rest in the fridge. Even twenty minutes is enough for the flavours to sink in, though I’ll admit, I’ve stretched it to thirty when I’ve been distracted by the sauce and my own taste-testing.

Threading shrimp onto skewers always feels like the point where the dish transforms. Suddenly these simple ingredients become something fit for a gathering—neat rows of plump shrimp ready for the heat. When they hit the grill, everything becomes instantly irresistible. You only need a minute or two on each side; shrimp are wonderfully quick like that. They tighten, turn opaque, and take on a light char that hints at smoky evenings and open flames.

The real joy, though, is in the dipping. Each grilled shrimp carries its own savoury personality from the spices, and when you drag it through that glossy peanut sauce, the whole thing becomes a symphony of flavour. The nuttiness of the peanut butter, the brightness of the vinegar, the sweet depth of molasses, the gentle fire from the cayenne, and the soft spice of the shrimp all come together in one perfect bite.

Shrimp satay is one of those dishes that reminds me why I love cooking—because it’s simple, relaxed, and lets ingredients speak for themselves. Whether you’re serving it as a starter for friends or enjoying a quiet plate alone, it brings a touch of sunshine and a burst of flavour to the table. And honestly, that’s all I ever really want from good food: a moment of joy, shared or savoured.

Shrimp Satay

Shrimp Satay are a simple superb recipe that is so popular, you can never make enough. I used to make these as canapés but they never lasted so now make them as a starter so everybody gets a share!!!!

4.81 from 78 votes

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Course: Canapes, Starter

Cuisine: Thai

Keyword: Seafood, Shrimp, Shrimp Satay, Spice, Stock

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 308kcal

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Ingredients

 

MetricImperial

The sauce:

• ▢ 2-4 cloves garlic finely chopped
• ▢ 1/4 cup chicken stock or water
• ▢ 1/4 cup peanut butter
• ▢ 2 tbsp soy sauce
• ▢ 2 tbsp rice vinegar
• ▢ 1 tbsp molasses or sugar
• ▢ 1/2 tsp sesame oil
• ▢ 1/2 tso cayenne pepper

The shrimp:

• ▢ 1 – 1 1/2 lbs shrimp large/peeled and deveined
• ▢ 2 tbsp peanut oil
• ▢ 1/2 tsp ground ginger
• ▢ 1/2 tsp ground cumin
• ▢ 1/2 tsp curry powder
• ▢ Salt

Instructions

• Combine the ingredients for the sauce in a small saucepan and bring to a simmer over medium heat, stirring frequently.
  2-4 cloves garlic, 1/4 cup chicken stock, 1/4 cup peanut butter, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp molasses, 1/2 tsp sesame oil, 1/2 tso cayenne pepper, Salt
• Add a little more liquid if necessary to make a thick sauce.
• Set aside.
• Place the shrimp in a mixing bowl, add the oil and seasonings, toss to combine, and refrigerate for 20 to 30 minutes.
  1 – 1 1/2 lbs shrimp, 2 tbsp peanut oil, 1/2 tsp ground cumin, 1/2 tsp curry powder, 1/2 tsp ground ginger
• Thread the shrimp onto skewers and grill over hot coals until firm and opaque, 1 to 2 minutes per side.
• Serve the Shrimp Satay with the sauce for dipping.

Nutrition

Calories: 308kcal | Carbohydrates: 8g | Protein: 32g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 229mg | Sodium: 802mg | Potassium: 383mg | Fiber: 1g | Sugar: 3g