Quick and Easy Shrimp Satay


1 1/2 lb. (about 40) medium shrimp, peeled and deveined
1 tbsp. fresh lime juice
1/2 cup chopped shallots
1 1/2 tbsp. dark brown sugar
1 tsp. kosher salt
8 Kaffir lime leaves, stemmed
5 macadamia nuts
4 cloves garlic, chopped
3 red Thai chiles, stemmed
1 3″ piece ginger, chopped
3 tbsp. peanut oil
1/3 cup coconut milk


In a bowl, toss shrimp and lime juice; set aside. Puree shallots, sugar, salt, lime leaves, nuts, garlic, chiles, and ginger in a small food processor. Heat oil in a 12″ skillet over medium-high heat; add paste. Cook, stirring, until oil separates from paste, 3–4 minutes. Stir in coconut milk. Cool. Stir into shrimp; chill 4 hours.

Build a hot charcoal fire in a grill. Thread 2 shrimp each on 20 skewers. Spoon marinade over shrimp; grill, turning, until charred, 3–5 minutes.

Recipe shared from: http://www.saveur.com/article/Recipes/Satay-Udang-Shrimp-Satay