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Shrimp Satay has never been easier or more flavorful, especially when grilled and smothered in a rich peanut sauce that comes together in just ten minutes. These skewers give you bold, classic satay flavor with minimal effort, making them perfect for busy days when you want something exciting without spending too much time in the kitchen.
And on those days when you feel like eating but have no idea what to make, this grilled shrimp satay recipe is exactly what you need. After enjoying dishes like Easy Japanese Chicken Yakitori and Honey Garlic Butter Shrimp Pineapple Skewers, this version brings smoky char, tender shrimp, and a creamy shrimp satay sauce that instantly earns a spot in your regular rotation.
What Makes This Recipe So Good
What makes this Shrimp Satay so good is how quickly it comes together while still delivering restaurant-level flavor. The marinade works fast, coating each piece with warm spices and a touch of sweetness that turns beautifully smoky once grilled. Paired with a creamy shrimp satay sauce that takes only minutes to whip up, the result tastes rich and complex even though the process is incredibly simple.
What Goes Into Shrimp Satay
This Shrimp Satay recipe uses simple ingredients that work together to build big flavor in very little time.
- Jumbo Shrimp: Large shrimp hold up beautifully on the grill and stay tender and juicy. Their size also allows the satay flavors to cling better.
- Satay Dipping Sauce: The classic peanut-based sauce adds richness and contrast, balancing the smoky grilled shrimp with creamy, savory notes.
- Fresh Coriander Leaves: A small sprinkle adds freshness and a bright herbal lift that keeps the dish from feeling heavy.
- Crushed Peanuts: These give every bite texture and a nutty crunch that enhances the satay flavor without overpowering it.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Shrimp Satay
- Soak the Skewers: Soak eight wooden skewers in water for 30 minutes so they stay protected from the heat.
- Prepare the Sauce: Cook the easy satay dipping sauce until slightly thickened, then set it aside to cool.
- Marinate the Shrimp: Add four tablespoons of sauce to a shallow dish, toss in the shrimp, and coat them well.
- Preheat the Grill: Heat your outdoor grill to medium high or warm a grill pan on the stovetop until hot.
- Skewer the Shrimp: Thread four shrimp onto each skewer, arrange them on a tray, and spoon extra sauce on top.
- Set Up for Basting: Place another four tablespoons of sauce in a small bowl so it is ready for brushing.
- Grill the Skewers: Cook for two to three minutes per side, basting before turning, until the shrimp turn opaque.
- Serve and Garnish: Transfer to plates with fresh sauce and finish with coriander, peanuts, lime, and sliced chilli.
Shrimp Satay pairs especially well with sides that feel a little unexpected yet still complement its smoky, creamy flavors. A standout option is Smokey Mexican Beef Wedges, which brings bold seasoning and a satisfying crunch that contrasts beautifully with the tender shrimp. For something fresher but still unique, Caprese Wreath adds bright tomatoes, mozzarella, and herbs that lift the richness of the peanut sauce without overpowering it.
If you want a warm, cozy pairing, Spaghetti Squash Lasagna Boats make an excellent companion. Their mild sweetness and cheesy layers work surprisingly well next to the grilled flavors of the satay, creating a full meal that feels playful, colorful, and completely satisfying.
Tips For Making Shrimp Satay
- I always soak wooden skewers a little longer than I think I need to because nothing ruins a good grill session like charred, crumbling sticks.
- Letting the satay sauce cool before marinating is one of those tiny steps that makes a big difference, and it helps the shrimp soak up the flavor without cooking too soon.
- Shrimp can go from perfect to rubbery fast, so I pull them off the heat the second they turn opaque, even if I’m tempted to give them “just one more minute.”
- When I want a stronger satay kick, I let the shrimp sit in the marinade while the grill heats up, and it always pays off.
Recipe FAQ’s
Shrimp are ready the moment they turn opaque and curl slightly. If they start tightening into a full circle, they’re heading toward overcooked.
A grill pan or cast-iron skillet works perfectly. Just make sure it’s hot before adding the shrimp so you still get that quick sear.
Space the shrimp slightly on the skewer and avoid crowding the grill. Good airflow gives you better browning and prevents steaming.
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Grilled Satay Shrimp Skewers
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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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. 🙂
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!
WOW talk about the most perfect summer meal, this is IS! Love shrimp and all things peanuts!
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!