Coconut Shrimp Satay with Shaved Carrot and Cucumber Salad

from HelloFresh meal delivery service

submitted by Katy Lonergan

preparation time: over 1 hour (plus 24 hours for marinade)
serves 8

20 ounces shrimp, cleaned, deveined

2 cans light coconut milk, divided

6 teaspoons Sriracha sauce

2 carrots, peeled

2 cucumbers, peeled and seeded

4 tablespoons peanut butter

2 shallots

4 cloves garlic

2 teaspoons soy sauce

2 bunches fresh mint, chopped

4 tablespoons white wine vinegar

8 wooden skewers

4 teaspoons sugar

2 tablespoons extra-virgin olive oil

Salt and pepper, to taste

Preheat oven to 400 degrees F. Soak wooden skewers in water. Place shrimp in a medium bowl with ⅔ of the coconut milk and 4 teaspoons of Sriracha. Set aside to marinate (up to overnight).

Using a peeler, shave the cucumber and carrot into ribbons lengthwise. Thinly slice the shallot. Chop the mint. Grate or mince the garlic.

In a small bowl, combine peanut butter, soy sauce, 6 tablespoons coconut milk, 2 teaspoons Sriracha, 2 teaspoons sugar, and garlic. Taste the peanut sauce and season with salt and pepper, as desired.

Thread the shrimp onto the skewers. Place skewers on a lightly oiled baking sheet and back in the oven for 5 to 6 minutes, until opaque.

Toss the cucumber, carrot, and shallot (to taste) in a medium bowl with the chopped mint, 2 teaspoons sugar, white wine vinegar, and season with salt and pepper, to taste.

Serve the shrimp skewers and drizzle with peanut sauce. Serve the cucumber salad to the side.

Can also be made with chicken – both shrimp and chicken were lovely marinated for 24 hours, which is key. Cucumbers and carrots should be done right before serving to prevent wilting. Goes well with jasmine rice.