Thai Satay Shrimp
with Crisp Peanut-Dressed Salad
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
Satay rhymes with salivate. Okay, it doesn’t—but it should, because there’s something about that satiny peanut sauce that gets the taste buds primed for action. It’s just as good on a cabbage-cucumber salad as it is on shrimp slathered in yellow curry paste.
We will send you:
- 285g Shrimp (BAP-certified)
- 150g Shredded cabbage
- 1 Lime
- 3 Cucumbers
- 5ml Fish sauce
- 25g Caramelized onions
- 30g Peanut butter
- 18g Mild yellow curry paste
- 150g Edamame (or green peas)
- 25g Chopped peanuts
Contains: Anchovies • Peanuts • Shrimp • Soy
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
3 g
Sodium
1630 mg
Total Carb
30 g
Sugars
11 g
Protein
37 g
Fibre
10 g
Preparation
Mise en place
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Juice the lime.
Make the dressing
- In a small bowl, combine the peanut butter, fish sauce, onions, lime juice, ¼ of the curry paste, 2 tbsp water (double for 4 portions) and black pepper.
- If the dressing seems thick, gradually add 1 tsp water at a time until you achieve your desired consistency.
Toast the peanuts
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Cook the shrimp & warm the edamame
- Pat the shrimp dry (remove the shells from the tails if desired); rub with the remaining curry paste, a drizzle of oil and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp and cook, 30 sec. to 1 min. per side, until partially cooked.
- Add the edamame and sauté, 1 to 2 min., until the shrimp* are cooked through and the edamame are warmed through.
Make the salad
- In a large bowl, combine the cabbage, cucumbers and ½ the dressing.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp and edamame.
- Garnish with the peanuts.
- Serve the remaining dressing on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
