Made in under 30 minutes, this sweet, spicy Shrimp Satay recipe is quicker than delivery and guaranteed to be hot and fresh when it arrives at your table.
Satay comes to mind when I want to place an order for takeout, but as a chef, I enjoy cooking it myself because it’s so simple to make and easy to customize. That’s why I created this better-than-takeout shrimp satay that will satisfy your craving for Southeast Asian cuisine.
The satay sauce is insanely delicious and packed with a delightful peanut and coconut flavor that has a nice spicy kick. Garnish your satay with fresh coriander for flavor and crushed peanuts for an added texture. And if you’re in the mood for chicken or beef, this recipe can be easily switched out to your tastes or ingredients on hand.
4 SERVINGS 25 MINS EASY CHARDONNAY
INGREDIENTS
Satay Shrimp
20 medium shrimp
1/2 pack satay spice A Lobo brand
80 ml sunflower oil
Spicy Satay Sauce
30 ml sunflower oil
1 pack satay spice B Lobo brand
2 g red curry paste
60 g mirin
250 ml coconut milk
Rice Noodles & Garnish
320 g rice noodle
30 g peanuts
few leaves cilantro
METHOD
Satay Shrimp
- With your hands, remove the head and the shell of the shrimp. (use your thumbs to crack the shell)
- Remove the “intestine” of the shrimp by making a cut along the shrimp with a small knife. It’s a black vein located on the back of the shrimp.
- Place the shrimp in a container, add the satay spice and mix with your hands to season. Cover with oil and marinate for minimum 1 hour. (You can prepare the shrimp the day before and marinate overnight) Reserve in the refrigerator for up to 3 days.
Spicy Satay Sauce
- Add a generous amount of oil into a large pot. Heat the pot on medium heat and add the satay spice and the red curry paste. Gently sweat the spice for 1 minute. Then add the mirin and cook for an additional minute.
- Pour the coconut milk into the pot and cook the sauce approx. 5 minutes until it starts to thicken. Then, set aside.
Rice Noodles & Garnish - Bring a pot of water to a boil. Remove the pot from the heat. Add your rice noodles to the pot with a lid. Wait approx. 10 minutes until they are soft. Drain the water. The noodles are ready to eat.
- In the meantime, finely chop the cilantro and set aside.
- Peel a few peanuts and crush them with a mortar. If you don’t have a mortar, place the peanuts on the chopping board and crush them with a bottom of a saucepan. Set aside.
- Heat a pan on medium heat. Place the shrimp on the pan with a little bit of the marinated oil. Cook for 1 minute each side until the shrimp are cooked.
- In the meantime reheat the satay sauce in the saucepan.
- Toss the rice noodle and shrimp with the satay sauce. Divide into even portions in a bowl or a plate. Garnish with the crushed peanuts and cilantro. Serve hot. Bon appétit!
NOTE
- If You prefer you can soak the rice noodles for 1 hour in cold water and then reheat for 1-2 minutes in hot water when you are ready to eat as per package directions.