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Coconut Lime Shrimp with Peanut Sauce


These shrimp are marinated with flavorful ingredients, grilled hot and fast, and served with a traditional satay-style peanut sauce.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: Serves 4


  • Shrimp:
  • 1 cup coarsely chopped fresh basil
  • 1/2 cup canned unsweetened coconut milk
  • 1 1/2 tablespoons finely chopped garlic
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce (nam pla)
  • 20 large shrimp, peeled, de-veined
  • 1 cup hickory smoke chips, soaked in water 30 minutes, drained
  • 4 bamboo skewers
  • Peanut sauce:
  • 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
  • 1/4 cup canned low-salt chicken broth
  • 2 tablespoons canned unsweetened coconut milk
  • 1 teaspoon fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce (nam pla)
  • 1 teaspoon hot pepper sauce (such as Tabasco)


For peanut sauce:

Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For shrimp:

Blend first 8 ingredients in processor until almost smooth. Pour into a large Zip-Top bag. Add shrimp and refrigerate for 20 to 30 minutes. Preheat Grill (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side. Serve shrimp with peanut sauce.

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