Shrimp Satay Skewers Recipe

Prepare skewers

If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning. If using metal skewers, set aside.

Pat the shrimp dry with paper towels and place in a large mixing bowl. Season with 1 tsp salt and 1 tsp freshly ground black pepper and toss to coat.

In a separate bowl, whisk together 1 cup coconut milk, 2 tbsp red curry paste, 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tbsp fresh lime juice, 3 tsp minced garlic, 1 tsp grated fresh ginger and 1 tsp turmeric powder (optional) until smooth.

Pour the marinade over the shrimp and stir to coat evenly. Cover and refrigerate for 20–30 minutes (maximum 1 hour). Do not marinate much longer or the acid and heat from the marinade will begin to firm the shrimp.

Thread 3 shrimp per skewer (or 2–4 depending on skewer length), sliding each shrimp so they are snug but not overlapping. Arrange skewers on a tray and let sit 10 minutes at room temperature while you preheat the grill. Reserve any leftover marinade for basting only if you bring it to a boil for at least 2 minutes (see food safety note).

Preheat grill to medium-high (about 400°F/200°C) and oil the grates lightly. If using a grill pan or broiler, preheat accordingly and oil the pan.

Brush the shrimp lightly with 1–2 tsp vegetable oil to prevent sticking. Place skewers on the grill and cook 2–3 minutes per side, turning once, until shrimp are opaque and slightly charred — total cooking time about 4–6 minutes depending on shrimp size. Do not overcook.

If you reserved marinade, bring it to a rolling boil in a small saucepan for at least 2 minutes to use as a warm basting sauce; brush sparingly during the last minute of grilling.

Remove skewers from heat and let rest 1–2 minutes.

While shrimp grill, combine 1/4 cup rice vinegar, 1/4 cup sweet chili sauce, 2 tbsp ketchup, 1 tsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar, and 1 tsp finely minced garlic in a small bowl. Whisk until sugar dissolves and flavors meld.

Taste and adjust: add a pinch of red chili flakes for heat, more lime for brightness, or a touch more brown sugar for sweetness. Stir in 2 tbsp chopped cilantro and set aside at room temperature or chill briefly.

Arrange shrimp skewers on a warm platter. Sprinkle with toasted sesame seeds and chopped roasted peanuts if using.

Serve immediately with the sweet & sour dipping sauce in a small bowl. Garnish the platter with lime wedges and extra cilantro.

Leftovers: refrigerate shrimp in an airtight container up to 2 days. Reheat briefly under a broiler or on a hot skillet until warmed through.