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Indonesian Shrimp Sate with Creamy Peanut Sauce

  • 4servings
  • 234calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, H, C, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons water

  2. 2 tablespoons low-sodium soy sauce

  3. 1 tablespoon minced peeled fresh ginger

  4. 1 serrano chile, seeded and minced

  5. 1 garlic clove, minced

  6. 1 1/2 pounds jumbo shrimp, peeled and deveined

  7. 1 red bell pepper, cut into 1 1/2-inch pieces

  8. 1/3 cup light coconut milk

  9. 3 tablespoons reduced-fat peanut butter

  10. 1 tablespoon fresh lime juice

  11. 2 teaspoons sugar

  12. 1/4 cup chopped fresh cilantro

  13. Cooking spray

  14. 4 lime wedges

Instructions Jump to Ingredients ↑

  1. To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove shrimp and bell pepper from bag; discard marinade.

  2. To prepare the sauce, combine coconut milk, peanut butter, lime juice, and sugar in a blender, and process until smooth. Stir in cilantro; set aside.

  3. Prepare grill.

  4. Thread shrimp and bell pepper onto each of 4 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Remove from heat; drizzle each serving with 1 tablespoon peanut sauce. Serve with remaining peanut sauce and lime wedges.

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