Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง)

shrimp satay with thai peanut sauce recipe
This is somewhat of a scaled-down, cheaters’ version. I’ll soon post the street vendors’ version with both the marinade and the grilling sauce which would be more appropriate for pork or beef satay. I hope this will tide you over until then. It’s a quick recipe, but delicious nonetheless.

5.0 from 1 reviews
Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง)
Prep time
Cook time
Total time
Recipe type: Appetizer, Main, Entree
Serves: 4
  • 1½ lbs large shrimp, peeled and deveined (not smaller than 16-20 count)
  • 2 tablespoons ground turmeric
  • ½ teaspoon ground white or black pepper
  • One medium garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon ground coriander
  • ⅓ cup coconut cream (not Coco Lopez, but the fatty part of plain, unsweetened coconut milk that rises to the top of the can. If you don’t have coconut milk, cream, half-n-half, or evaporated milk can also be used.)
  • One recipe of Mom's easy Thai peanut sauce with which to serve the shrimp satay
  1. Mix the shrimp and following six ingredients together.
  2. Pan-grill the shrimp (you can go free-style or thread the shrimp on bamboo skewers like I did here) until cooked.
  3. Serve with the peanut sauce.

30 Responses to Shrimp Satay with Thai Peanut Sauce (สะเต๊ะกุ้ง)