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How this works
Servings: 8
Calories: 120kcal
Ingredients
Shrimp:
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 2 teaspoons Thai fish sauce
- 1 pound large shrimp, peeled and deveined, tails on
Dipping Sauce:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon grated peeled fresh ginger
Instructions
- In a large bowl, stir together garlic, soy sauce, brown sugar and fish sauce until well-combined.
- Add shrimp and stir well to combine. Cover bowl and refrigerate at least 30 minutes to marinate, stirring a couple of times.
- Thread two shrimp onto each skewer—shorter (6-inch) skewers work best, but any length will work.
- Heat a grill pan or large skillet over medium heat.
- Working in batches as needed, place a single layer of skewers in the grill pan. Cook about 10 minutes, flipping once halfway through the cooking time, until cooked through. The shrimp will be pink and opaque.
Dipping Sauce:
- In a small bowl, whisk the peanut butter, soy sauce, sesame oil, vinegar, and ginger until smooth.
- Serve skewers on a platter with the dipping sauce in a bowl. Include a spoon so guests can put a little on the skewers—or their plates—as they serve themselves.
Notes
Cooking Tip: These skewers can also be roasted. Preheat oven to 400º. Arrange skewers in a single layer on a baking sheet and roast 5 minutes. Flip and cook 3 to 5 minutes more, or until cooked through.
Adapted from The Easy Appetizer Cookbook. © 2019 by Sarah Walker Caron. Reprinted by permission of Rockridge press. All rights reserved.
Adapted from The Easy Appetizer Cookbook. © 2019 by Sarah Walker Caron. Reprinted by permission of Rockridge press. All rights reserved.Nutrition
Calories: 120kcal | Carbohydrates: 3g | Protein: 14g | Fat: 6g | Sodium: 443mg | Fiber: 1g | Sugar: 2g
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