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Shrimp Satay Recipe With Thai Peanut Sauce

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Shrimp satay recipe with Thai peanut sauce is perfect for any backyard BBQ. It’s great as an appetizer, snack, or a side dish with jasmine rice, making it a true family favorite and crowd-pleaser.

Shrimp satay with Thai peanut sauce and a decorative background.

Thai shrimp appetizers are always a hit at parties. Your guests will absolutely love these skewered shrimp!

Just like Thai shrimp lettuce wraps and shrimp rolls with peanut sauce, you can easily prepare these ahead of time. Simply grill the satay just before serving so it’s warm and juicy.

What is shrimp satay

Shrimp satay is a Thai dish where juicy shrimp is marinated, skewered, and grilled. The satay is often accompanied by a delicious dipping sauce and can be served on its own or with rice.

Thai shrimp satay

These Thai shrimp skewers are incredibly delicious and so easy to make. I’ve kept the marinade simple to let the natural flavor of the shrimp shine through.

You can grill these skewers in a grilling pan or over charcoal to give them that awesome charred taste we all love at summer BBQs. They’re just as addictive as moo ping and Thai chicken satay, you just can’t stop at one!

Thai shrimp satay with peanut sauce served and garnished with fresh herbs.

Everyone in my family loves the peanut sauce that comes with them. The authentic Thai peanut sauce is my grandmother’s recipe, and of course, you’re getting the real deal here.

You can make these delicious skewers in advance and then simply throw them on the grill when you’re ready. The peanut sauce can also be made ahead and stored in your fridge for several days.

Share them with your friends and family and laugh the night away, that’s what Thai food is all about!

Ingredients for Thai prawn satay

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for Thai shrimp satay labeled: shrimp, yellow curry powder, rosdee seasoning powder, coconut milk, tamarind paste, palm sugar, salt, massaman curry paste, peanuts, garlic, and shallots.

Shrimp satay

  • Shrimp – Opt for jumbo shrimp or black tiger shrimp, these are typically large compared to others. They’re perfect for shrimp appetizers like these grilled shrimp skewers.
  • RosDee seasoning powder – This is a popular seasoning in Thai cuisine. It’s a blend of Thai spices that adds a savory flavor and enhances the overall taste of food.
  • Yellow curry powder – Gives the BBQ shrimp a warm, golden hue and a gently spiced flavor.
  • Coconut milk – Brings a rich texture and balances the spices with its natural sweetness.

Thai peanut sauce

  • Peanuts – In Thailand, we don’t use peanut butter for making peanut sauce. Instead, we use real peanuts. I like roasting them first, you can find instructions for this in my roasted peanuts recipe.
  • Garlic – Garlic adds a pungent note and aroma.
  • Shallots – The shallots add a natural sweetness.
  • RosDee seasoning powder
  • Massaman curry paste – The spices in massaman paste are perfect for making peanut sauce. You can use my massaman curry paste recipe or opt for store-bought brands like Mae Ploy or Maesri.
  • Tamarind paste – Gives the peanut sauce a sweet-sour flavor.
  • Coconut milk – Full-fat coconut milk adds a rich creaminess.
  • Palm sugar – Palm sugar has a caramel-like sweetness that’s distinct from white and brown sugar.
  • Salt – Enhances the overall flavors of the sauce and adds a salty note that balances out the sweetness.
  • Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.

How to make grilled shrimp skewers appetizers

Marinated shrimp in a clear bowl.

Step 1: Clean the shrimp, remove veins, and keep the tails intact or removed, as preferred. Mix coconut milk, yellow curry powder, and rosdee flavor seasoning in a large bowl, then add shrimp. Allow the shrimp to marinate for 20 minutes. During this time, also submerge your skewers in water to avoid charring during grilling.

Blended peanuts, and blended garlic and shallots.

Step 2: Mix the roasted peanuts in a food processor or blender until finely ground. Prepare the shallots and garlic in the same way.

Shallots frying in a pan.

Step 3: Heat oil in a pan over medium-low heat. Once the oil is heated, sauté the shallots and garlic until they’re golden and fragrant.

Massaman curry paste with shallots and garlic frying in a pan.

Step 4: Add the massaman curry paste into the pan, stirring for approximately one minute to release its fragrance.

Thai peanut sauce cooking in a saucepan.

Step 5: Pour in the coconut milk, followed by palm sugar, tamarind paste, rosdee seasoning powder, and salt. Stir the mixture continuously, allowing it to simmer for around 2 minutes, or until the palm sugar has completely dissolved into the sauce.

Thai peanut sauce prepared in a wok.

Step 6: Stir the ground peanuts into the sauce and then remove the pan from the heat. Your peanut sauce is now complete.

Skewered shrimp in a clay dish.

Step 7: Thread the marinated shrimp onto the pre-soaked skewers.

Shrimp skewers grilling in a pan.

Step 8: Cook the shrimp skewers on a grilling pan or over a charcoal flame, turning them occasionally, until they are thoroughly cooked with a slight char on the outside. Serve immediately with your peanut sauce. Enjoy!

Kitchenware

  • Tongs for turning the shrimp skewers
  • Measuring spoons and cups
  • Food processor or blender
  • Wok or saucepan
  • Mixing bowl
  • Skewers
  • Grill

Shrimp satay sauce

Grilled shrimp on a stick is always delicious, especially when dipped into the best peanut satay sauce EVER. The sauce included in this Thai shrimp recipe is creamy, nutty, and perfect for kids too.

For more dipping sauce ideas, try Thai spicy peanut sauce, Thai sweet chili sauce, Thai green chili sauce, and nam jim seafood.

Shrimp sate Serving suggestions

Serve shrimp satay as a tasty start to your meal or as a snack. It’s great with a side of jasmine rice or Thai sticky rice for a fuller dish. At BBQs, these skewers are a big hit because they’re light and delicious.

In Thailand, we love eating satay with a simple Thai cucumber salad for satay (ajaad).

Satay shrimp leftovers and make ahead

Storing: Let your leftover shrimp skewers cool to room temperature and then transfer them into an airtight container. Keep it in your fridge, and it’ll be good for 2 more days. Any leftover sauce will last you for up to 4 days stored in an airtight container in your fridge.

Freezing: You can freeze them when marinated. They’ll last for a couple of months in the freezer, sealed in a tight container. Thaw in the fridge overnight.

Reheating: Reheat on the grill until they’re warm, or enjoy them cold.

Making ahead: Marinate the shrimp and keep them in your fridge until you’re ready to grill. Skewer them right before grilling. You can prep the peanut sauce in advance too.

Leftover serving ideas: You can toss your leftovers in a salad or mix the grilled shrimp with noodles for a quick meal. Spaghetti, rice noodles, or any noodles you like work well.

Frequently asked questions

I don’t have a grill!

You can cook your shrimp satay in a grill pan on the stove or even bake them in the oven.

Is shrimp satay healthy?

Yes, they’re pretty healthy. Shrimp is a good source of protein and the marinade has lots of natural spices. Watch the peanut sauce if you’re keeping an eye on calories.

Can I use this marinade for others meats?

Yes, this marinade is versatile and you can use it with chicken, beef, pork, or even tofu.

Authentic Thai shrimp recipes

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Shrimp Satay Recipe With Thai Peanut Sauce

Shrimp satay with Thai peanut sauce and a decorative background.
Easy shrimp satay recipe with Thai peanut sauce, perfect for any summer BBQ! Enjoy them warm or cold.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 50 minutes
Cuisine Thai
Course Appetizer, Snack
Serving Size 4 people

Ingredients

SHRIMP SATAY

  • 14 ounces shrimp
  • 5 tablespoons coconut milk
  • 2 teaspoons yellow curry powder
  • 2 teaspoons RosDee seasoning powder see notes

THAI PEANUT SAUCE

  • 1.8 ounce roasted peanuts
  • 1.8 ounce shallots
  • 1/2 head of garlic
  • 2.5 tablespoons oil
  • 1 tablespoon massaman curry paste see notes
  • 5 fluid ounces coconut milk
  • 1/2 tablespoon RosDee seasoning powder see notes
  • 1 tablespoon tamarind paste
  • 1.2 ounce palm sugar
  • 1/4 tablespoon salt

Instructions

  • Clean the shrimp, remove veins, and keep the tails intact or removed, as preferred. Mix coconut milk, yellow curry powder, and rosdee flavor seasoning in a large bowl, then add shrimp. Allow the shrimp to marinate for 20 minutes. During this time, also submerge your skewers in water to avoid charring during grilling.
  • Mix the roasted peanuts in a food processor or blender until finely ground. Prepare the shallots and garlic in the same way.
  • Heat oil in a pan over medium-low heat. Once the oil is heated, sauté the shallots and garlic until they’re golden and fragrant.
  • Add the massaman curry paste into the pan, stirring for approximately one minute to release its fragrance.
  • Pour in the coconut milk, followed by palm sugar, tamarind paste, rosdee seasoning powder, and salt. Stir the mixture continuously, allowing it to simmer for around 2 minutes, or until the palm sugar has completely dissolved into the sauce.
  • Stir the ground peanuts into the sauce and then remove the pan from the heat. Your peanut sauce is now complete.
  • Thread the marinated shrimp onto the pre-soaked skewers.
  • Cook the shrimp skewers on a grilling pan or over a charcoal flame, turning them occasionally, until they are thoroughly cooked with a slight char on the outside. Serve immediately with your peanut sauce. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • RosDee seasoning powder - This is a popular seasoning in Thai cuisine. It's a blend of Thai spices that adds a savory flavor and enhances the overall taste of food.
  • Massaman curry paste - The spices in massaman paste are perfect for making peanut sauce. You can use my massaman curry paste recipe or opt for store-bought brands like Mae Ploy or Maesri.

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7 Comments

  1. I checked into the RosDee seasoning but there are many flavors, which do you recommend for this recipe?

  2. Can you give us, some idea of the flavors in Rosdee seasoning. Honestly Id find it hard to buy a jar of RD and spend $8 to $10’s on a jar of it, that I will use once maybe twice a year. Or better yet. I just won’t make your recipe. That’s probably the best answer.

    1. Hey Jeff, I understand that it can be difficult to buy Rosdee seasoning powder if you don’t use it often (or simply don’t want to buy it). This ingredient is used in many of my recipes, so you’ll probably use it more than twice a year if you cook Thai food occasionally. Know that this is an authentic Thai food blog, so it includes ingredients that aren’t commonly used in Western kitchens (but are in Thai cuisine). Feel free to try my recipe or find another one as per your preference!

5 from 3 votes (3 ratings without comment)

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