Shrimp Satay

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 good 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. If you love that balance of sweet and savory flavors, you'll also enjoy our easy sesame glazed salmon in foilwhich delivers the same bold, satisfying profile in a simple oven baked version.

What Goes Into Shrimp Satay

This Shrimp Satay recipe uses simple ingredients that work together to build big flavor in 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.

On the stove

1. Soak the Skewers: Soak eight wooden skewers in water for 30 minutes so they stay protected from the heat.

1. Prepare the Sauce: Cook the easy satay dipping sauce until slightly thickened, then set it aside to cool.

1. Marinate the Shrimp: Add four tablespoons of sauce to a shallow dish, toss in the shrimp, and coat them well.

1. Preheat the Grill: Heat your outdoor grill to medium high or warm a grill pan on the stovetop until hot.

1. Skewer the Shrimp: Thread four shrimp onto each skewer, arrange them on a tray, and spoon extra sauce on top.

1. Set Up for Basting: Place another four tablespoons of sauce in a small bowl so it is ready for brushing.

1. Grill the Skewers: Cook for two to three minutes per side, basting before turning, until the shrimp turn opaque.

1. 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 Wedgeswhich brings bold seasoning and a satisfying crunch that contrasts beautifully with the tender shrimp.

Kitchen tip

• We always soak wooden skewers a little longer than we think we 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 good to rubbery fast, so we pull them off the heat the second they turn opaque, even if we're tempted to give them “just one more minute.”
• When we want a stronger satay kick, we 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.

What you need

• 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

Method

1. If using wooden skewers, soak 8 skewers in water for 30 minutes to reduce sticks burning over the heat.
2. Prepare the Easy Satay Dipping Sauce.
3. Preheat grill to medium / high heat, OR alternatively, heat a
4. 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.
5. 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).
6. Transfer onto serving plates and serve with the untouched dipping sauce. Garnish with cilantro leaves, peanuts, lime wedges and chilli slices!