Coconut Shrimp Satay
with Shaved Carrot & Cucumber Salad
Coconut Shrimp Satay
Crispy shrimp skewers with a creamy coconut satay sauce, served alongside a bright shaved carrot and cucumber salad for a fresh, tropical-inspired meal.
Ingredients
For 2 servings
- 1 unit Carrots
- 1 can Coconut Milk
- 1 unit Cucumber
- 2 clove Garlic
- 1 bunch Mint
- 2 tablespoon Peanut Butter
- 1 unit Shallot
- 10 ounce Shrimp
- 1 teaspoon Soy Sauce
- 3 teaspoon Sriracha
- 2 tablespoon White Wine Vinegar
- 4 unit Wooden Skewers
Additional Ingredients
- unit Black Pepper
- 1 tablespoon Olive Oil
- unit Salt
- 2 teaspoon Sugar
Thai
PDF
DifficultyMedium
Total Time30m
Calories634
Protein39g
Carbs36g
Fat37g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumDietitian WinEat First
⚠️Allergens:
🥜Peanuts🦐Shellfish🌱Soy🌾WheatSwaps and substitutions
For a peanut-free version, replace the peanut butter with sunflower seed butter or tahini if sesame is okay. For soy-free or wheat-free needs, use coconut aminos in place of soy sauce; for shellfish-free diners, swap in tofu or chicken instead of shrimp.
What to serve with it
Serve with jasmine rice, coconut rice, or warm noodles to soak up the satay sauce, plus a crisp green salad or steamed edamame for a lighter plate. Extra lime wedges and a cool cucumber side fit the bright, tropical flavors.
