February 3, 2022
Shrimp Satay with Asian Pea Salad
Juicy tender, and well seasoned shrimp get drizzled with a Thai satay sauce and served with a bright, fresh, and crisp snap pea salad for this fast and easy main.
Servings: 4
Calories: 369kcal
Ingredients
Asian Pea Salad
- 1 pound sugar snap peas sliced on the bias
- 2 green onions sliced thin, on the bias
- 2 teaspoons toasted sesame oil
- 1 teaspoon sriracha omit for nightshade-free
- 1 tablespoon rice vinegar
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 2-5 drops stevia glycerite or other sweetener to taste, omit if using coconut aminos
- 2 tablespoons furikake
- 1 teaspoon Korean red pepper flakes optional, omit for nightshade-free
- 1 tablespoon toasted sesame seeds for garnish
Shrimp
- 2 cloves garlic minced
- 1 teaspoon turmeric optional for color
- 2 teaspoons coriander ground
- 1 teaspoon cumin ground
- 1 tablespoon monk fruit golden
- 2 teaspoons salt
- 1 teaspoon black pepper fresh ground
- 2 pounds large raw shrimp peeled and deveined
Peanut Sauce
- 1/4 cup crunchy natural peanut butter or almond butter
- 2 tablespoons defatted peanut powder such as PB2 pure
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 2 tablespoons gluten free soy sauce or 4 tablespoons coconut aminos
- 5 drops stevia glycerite or 1 tablespoon monk fruit powdered, omit if using coconut aminos
- 2 teaspoons toasted sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sriracha omit for nightshade free
- 6.75 ounces light coconut milk half of a 13.5oz can
Instructions
- Combine all shrimp ingredients in a bowl and toss to coat evenly. Set aside to marinate at room temperature for 10-15 minutes.
- While the shrimp marinates, prepare the salad. Combine all salad ingredients in a bowl and toss to coat evenly. Set aside.
- Prepare the peanut sauce by whisking all sauce ingredients together until smooth. Add water as needed to thin to desired consistency. Adjust seasoning to taste and set aside.
- Cook in a large nonstick pan over high heat, flipping when opaque on one side, about 2 minutes, then cook until opaque on the second side, another minute or two.
- Serve with sauce drizzled over top and pea salad along the side.
Notes
You can also grill these. Thread the shrimp onto skewers and grill on high heat, about 2 minutes per side, or until cooked through.
Protein:Energy Quotient [calories]: 2.3
Nutrition Facts
Shrimp Satay with Asian Pea Salad
Amount per Serving
Calories
369
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
365
mg
122
%
Sodium
2898
mg
126
%
Potassium
992
mg
28
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
53
g
106
%
Vitamin A
1313
IU
26
%
Vitamin C
73
mg
88
%
Calcium
245
mg
25
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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