Shrimp with Spicy Peanut Sauce

Simple grilled shrimp are paired with a 4-ingredient spicy peanut sauce to create a quick appetizer or weeknight dinner.

One of the things I enjoy most about summer is that most of the weeknight cooking is relegated to my hubby. I prep the meal – usually some sort of protein and veggie – and he grills it. This gives me an extra few minutes each day to relax or play with the little one (at this point, it’s usually less playing together and more, me chasing after her as she climbs up the stairs or pulls things off pantry shelves).

This recipe is quick and easy for your summer entertaining. Prep the peanut sauce earlier in the day, grill up some shrimp, and serve. There’s only about 15 minutes total prep and cook time, and that’s if you’re cooking the shrimp instead of talking your hubby into it. I’d recommend serving the shrimp hot, but room temperature is fine too.

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Shrimp with Spicy Peanut Sauce

Simple grilled shrimp are paired with a 4-ingredient spicy peanut sauce to create a quick appetizer or weeknight dinner.

Course Appetizer

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Author Liz

Ingredients

• 1 1/2-2 lbs. large shrimp
• kosher salt
• freshly ground black pepper
• 1 medium limes
• 1/2 c. creamy natural peanut butter
• 2 tsp. Asian garlic chili paste or sauce more to taste
• 3 Tbs. chopped fresh mint more for garnish

Instructions

1. Preheat grill to medium heat.
   

2. While grill is warming up, season shrimp lightly, on both sides, with salt and pepper. Either thread shrimp onto presoaked wooden skewers (or use metal skewers) or place in a grill basket. Cook for 2-3 minutes on each side, until hot.
   

3. In a food processor, combine zest from 1 lime, juice from two limes, peanut butter, garlic chili sauce, 3 Tbs. mint, and 1/4 c. cold water. Process until smooth. Taste - add additional chili paste if you'd like a spicier sauce. Add an additional tablespoon or two of water and/or lime juice for a looser consistency.

4. Serve with cooked shrimp, either hot or at room temperature.

Serves 6-8 as an appetizer, Yields 1 c. sauce

This recipe was adapted from Fine Cooking No. 96