Shrimp Satay

Yield approximately10 skewers

Note: This recipe was adapted from Saveur  May 2011. If you can’t find Kaffir lime leaves, substitute a tablespoon of lime zest. I found that one Serrano chili gives the shrimp a nice amount of heat, but feel free to add another one or some Thai chilies if you like it spicier.


  • 1 1/2 pounds 16-20 count wild shrimp, peeled and deveined
  • 1 tablespoon lime juice
  • 1/4 cup chopped shallots (I’ve used red onion in a pinch)
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon Savor
  • 4 double Kaffir lime leaves, roughly chopped
  • 1/4 cup roasted peanuts
  • 4 cloves garlic, chopped
  • 1 Serrano chili, stemmed
  • 1-3 inch piece ginger, chopped. You can leave the skin on
  • 3 tablespoons peanut oil or vegetable oil
  • 1/3 cup unsweetened coconut cream, or coconut milk if you can’t find the cream


  1. Place your wooden skewers in water to soak
  2. Combine everything except for the shrimp, oil and coconut cream in a small food processor and pulse until it forms a paste.
  3. Heat the oil in a saute pan over medium high heat and add the paste.
  4. Cook for 3 or 4 minutes, stirring,  until the oil separates from the paste.
  5. Add the coconut cream and stir to incorporate. Remove from the heat and cool.
  6. Place the shrimp in a zip top bag, add the cooled paste and refrigerate for 4 hours.
  7. Heat your grill to medium high heat.
  8. Thread 3 shrimp per skewer, or as many or as few as you like.
  9. Grill for about 2 1/2 minutes per side or until desired doneness.