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Shrimp Satay Recipe
|Canned sweetened coconut cream||1⁄3 Cup (5.33 tbs) (75 Milliliters)|
|Hoisin sauce||25 Milliliter (2 Tablespoon)|
|Peanut butter||25 Milliliter (2 Tablespoon)|
|Soy sauce||25 Milliliter (2 Tablespoon)|
|Ginger root||15 Milliliter, chopped (1 Tablespoon)|
|Hot oriental chili paste/Hot pepper sauce||1 Teaspoon (5 Milliliters)|
|Sesame oil||1 Teaspoon (5 Milliliters)|
|Garlic||2 Clove (10 gm), minced|
|Raw shrimp||2 Pound, peeled and deveined (1 Kilogram)|
|Chopped fresh coriander/Chopped green onions||1⁄4 Cup (4 tbs), chopped (50 Milliliters)|
Serving size: Complete recipe
Calories 1624 Calories from Fat 453
% Daily Value*
Total Fat 51 g78.9%
Saturated Fat 14.7 g73.6%
Trans Fat 0 g
Cholesterol 1399.4 mg
Sodium 3560.8 mg148.4%
Total Carbohydrates 85 g28.5%
Dietary Fiber 3.1 g12.6%
Sugars 34.7 g
Protein 196 g392.9%
Vitamin A 67.8% Vitamin C 42.5%
Calcium 52.6% Iron 131.1%
*Based on a 2000 Calorie diet
Add shrimp and stir to coat well.
Marinate for 30 minutes at room temperature or for up to 2 hours in refrigerator.
Thread 2 shrimp onto each of 24 soaked 6 inch (15 cm) wooden skewers.
On greased broiler pan or grill, broil shrimp for 2 to 3 minutes on each side or until opaque inside.
Arrange on serving plate and sprinkle with coriander.
Serve hot or at room temperature.