Shrimp with Spicy Peanut Sauce
Submitted by Shantyboat
Chilled poached shrimp served with a bold, spicy peanut dipping sauce made with ginger, garlic, red pepper flakes, and soy sauce. Both the sauce and shrimp can be made days ahead for easy entertaining.
YIELD
4 ServingsPREP
15 minCOOK
3 minREADY
20 minNeed an appetizer that looks impressive, tastes incredible, and can be made entirely in advance? Done.
The peanut sauce comes together in a blender: fresh ginger, garlic, red wine vinegar, creamy peanut butter, red pepper flakes, and soy sauce whizz into a thick, fiery, nutty dip with serious depth. Make it up to two days ahead and it only gets better in the fridge.
Shrimp get a quick poach in lemon water, then chilled until you’re ready to serve. Arrange them on a platter with the sauce in the center, and watch them vanish.
Variations
- Satay style: Thread the chilled shrimp onto skewers for easier dipping and a more dramatic presentation.
- Coconut mellow: Stir a couple tablespoons of coconut milk into the sauce if you want to tame the heat a bit.
Pro Tips
- Poach the shrimp for just 2 to 3 minutes. Pull them the second they turn pink. Overcooked poached shrimp are tough and dry.
- The sauce thickens in the fridge. Thin it with a splash of warm water before serving if it gets too stiff to dip.
- The red pepper flakes bring real heat. Start with less and taste before adding more. You can always add heat, but you can’t take it away.
Ingredients
Directions
½ cup soy sauce In a blender or food processor, combine the ginger, garlic, vinegar, peanut butter, red pepper flakes, and soy sauce. Process until well blended and chill. The sauce can be made and refrigerated up to 2 days in advance.
In a large saucepan, bring the water to the boil with the lemon slices and soy sauce. Drop in the shrimp, reduce the heat to a simmer, and cook 2 to 3 minutes, or until they turn pink. Drain, peel, and devein the shrimp. Chill them until ready to serve. The cooked shrimp can be refrigerated up to 2 to 3 days. To serve, arrange the shrimp on a platter with a bowl of the sauce.
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