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Singaporean Shrimp Satay


  • 500g large shrimp, peeled and deveined

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 1 tablespoon lime juice

  • 1 teaspoon minced garlic

  • Skewers

Peanuts sauce: 


  • 1/2 cup creamy peanut butter

  • 1/4 cup coconut milk

  • 1 tablespoon soy sauce

  • 1 tablespoon lime juice

  • 1 tablespoon brown sugar

  • 1 teaspoon chili paste (optional)

To serve:


  • Fresh cucumber slices

  • Red onion slices

  • Crushed peanuts



  1. Marinate the Shrimp:

  • In a bowl, combine vegetable oil, soy sauce, honey, lime juice, and minced garlic. Add the shrimp and toss to coat. Marinate for 15-20 minutes.

   2. Prepare the Peanut Sauce:

  • In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and chili paste. Cook over low heat, stirring until smooth and well combined. Set aside.

   3. Grill the Shrimp:

  • Thread the marinated shrimp onto skewers. Grill over medium heat for 2-3 minutes on each side until the shrimp are cooked through and slightly charred.

   4. Serve:

  • Arrange the shrimp satay on a serving plate. Garnish with fresh cucumber slices, red onion, and a sprinkle of crushed peanuts. Serve with the peanut sauce on the side.

Singaporean shrimp satay.jpg
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