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Easy Grilled Satay Shrimp Skewers smothered in the BEST 10 minute peanut sauce with minimal effort and maximum taste!

You know those days where you feel like eating but you don’t know what? Here’s the answer… Satay Shrimp Skewers! We’ve done Easy Japanese Chicken Yakitori (Skewers) and Honey Garlic Butter Shrimp Pineapple Skewers, so it’s about time we try classic satay flavour!

Satay Shrimp Skewers with lemon wedges
Usually, a good Satay is served as a beef or chicken dish, like this Easy Satay Chicken, BUT who can resist jumbo-sized shrimp smothered in a cheats version of a Thai-style peanut sauce? This would have to be one of the best ways to eat a shrimp! And the SAUCE alone! You WILL be drinking it out of the bowl! Guaranteed.

These skewers have been on a rotation every three to four days over here, they are THAT addictive. Never mind the icy cold tornado that’s happening outside my window as I type out this post, and the miracle forecast of snow that’s apparently going to hit us. It’s summer-time happenings in my kitchen. Much like the garlic butter shrimp boil  this dish is super quick and easy to prep… and eat.

Zoom in image of Satay Shrimp Skewers

The best part of this recipe is the sauce that takes minutes to prepare and seconds to get through. Not only is it used as the dipping sauce BUT also the pre-coating! There is no need to make up two different batches of two different kinds of sauces to get the same result at the end. Have I lost you? Do you see how thick and creamy THAT sauce is?! Yes, question mark AND exclamation point present.

Grilled Satay Shrimp Skewers with Thai-style peanut sauce

There is so much flavour happening already with the sauce alone just coating your shrimp that there’s no need to marinade them. I mean, you can if you really want too. My patience, however, is non-existent when cooking these. Hence the no marinading time.

Raw shrimps for Satay Shrimp Skewers Raw shrimps in skewers on a baking tray dressing coating on raw shrimp on a griller

Remove 4 tablespoons of sauce to use as the ‘basting’ sauce, and smother your skewers in even more flavour. Then, once they’re cooked, serve with cilantro leaves, crushed peanuts, lemon wedges and sliced red chillies to get the full Thai experience. As you can probably tell, one picture is with metal skewers and one is with wooden skewers. Like I said, weekly rotations over here, and more than likely, over where you are too now.

Satay Shrimp Skewers kept on black tray

Love shrimp? So do we! Here’s some extra shrimp dish ideas:

Browned Butter Honey Lime Shrimp

Oven Fried Beer Batter Crumbed Shrimp

Honey Garlic Butter Shrimp Pineapple Skewers

Spicy Shrimp Fajitas

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Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

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5 from 2 votes

Grilled Satay Shrimp Skewers

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 skewers
Easy grilled Satay Shrimp Skewers smothered in the BEST 10 minute Thai-style peanut sauce with minimal effort and maximum taste!
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Ingredients 
 

  • 1 Easy Satay Dipping Sauce See notes
  • 1.3 pounds pounds jumbo-sized shrimp washed and deveined, tails on or off
  • 1 tablespoon coriander leaves to serve
  • 1 tablespoon crushed peanuts to serve
  • 4 lime wedges to serve
  • 1 red chilli sliced

Instructions 

  • If using wooden skewers, soak 8 skewers in water for 30 minutes to reduce sticks burning over the heat.
  • Prepare the Easy Satay Dipping Sauce.
    Once slightly thickened, take off heat and allow to cool slightly. Pour out 4 tablespoons of satay sauce into a large, shallow dish. Add the shrimp and coat evenly.
  • Preheat grill to medium / high heat, OR alternatively, heat a grill pan on stove top over medium heat.
  • Skewer 4 shrimp on each prepared skewer; arrange on a baking tray / sheet until ready to cook. Pour 2-4 more tablespoons of sauce over each skewer, rotating in the sauce to completely cover the shrimp.
  • Pour out about 4 tablespoons of sauce into a bowl for basting. Grill skewers for about 2-3 minutes per side, basting with all of the separated sauce from the bowl before rotating, until just cooked through and no longer transparent. (Be careful not to overcook them or they become rubbery).
  • Transfer onto serving plates and serve with the untouched dipping sauce. Garnish with cilantro leaves, peanuts, lime wedges and chilli slices!

Nutrition

Calories: 89kcal | Carbohydrates: 4g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 479mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
PIN image of Grilled Satay Shrimp Skewers with Thai-style peanut sauce
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 2 votes

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4 Comments

  1. Donovan says:

    This recipe sounds perfect for a busy night! Thought you might want to know, it looks like you tried to link to the satay sauce in the ingredients for your recipe card, but there isn’t a link there. I found it in the instructions though. 🙂

  2. Judy B says:

    5 stars
    Well. I’m certainly late to the party finding this, but made it for dinner last night and it is fantastic! This will definitely be in regular rotation for me. Easy to do and tastes delicious!

  3. Bethany @ Athletic Avocado says:

    WOW talk about the most perfect summer meal, this is IS! Love shrimp and all things peanuts!

  4. London || Gluten Free with L.B. says:

    5 stars
    Oh my heavenly goodness, Karina… these look ah-mazing!! And you don’t have to marinade them?! Sold! Patience is a fault of mine as well 🙂 Gorgeous photos btw… can’t wait to share this recipe!