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THAI PEANUT GRILLED SHRIMP RECIPE

BY: ANDREA ALDEN & ORIGINALLY POSTED ON NAPOLEON.COM

Originally posted in January of 2012, this recipe for Thai Peanut Grilled Shrimp was made as a treat for someone who loves shrimp. The bright veggies, marinated shrimp, and tangy peanut sauce come together for a delicious meal that pleases the seafood fanatic, and the Asian food aficionado. You would definitely find something like this at popular takeout restaurants, but it’s super easy to make at home too.

PREP TIME

30 Min

COOK TIME

15 Min

FEEDS

INGREDIENTS

16	jumbo shrimp (6–8 to the lb.)

Marinade
¼ cup + 2 tbsp.	olive oil
½	small red onion, finely chopped
1	green chilli, seeded and minced
3 cloves	garlic, minced
2 tbsp.	honey
2 tbsp.	dijon mustard
¼ cup	freshly squeezed lemon juice (½ of a fresh lemon, squeezed)

Peanut Sauce
¼ cup	chunky peanut butter
¼ cup	warm water
¼ cup	unsweetened coconut milk
2 tbsp.	rice vinegar
2 tbsp.	soy sauce
2 tbsp.	sake or dry sherry
½ tsp.	toasted sesame oil
1	lime, juiced
2 cloves	red chilli pepper, seeded and minced
1	red chilli pepper, seeded and minced
1 tbsp.	peanut oil
Salt and freshly ground black pepper

To Serve
400 g.	cooked udon noodles
1 cup	chopped broccoli
1 cup	chopped cauliflower
1 cup	snap peas
1 cup	chopped mushrooms
1 cup	of chopped red pepper
1 cup	of chopped yellow pepper
½	red onion, chopped
1 tbsp.	peanut oil
sesame seeds and green onions for garnish	red chilli pepper, seeded and minced

DIRECTIONS

1. Heat a sauté pan over medium-high heat. Add 2 tbsp. of the oil to the pan and sauté the red onion for 2 to 3 minutes, or until translucent. Add the pepper and garlic and sauté for a further 2 to 3 minutes, or until tender and fragrant but not browned.

2. In a small, non-reactive bowl or ziplock bag, whisk together the ¼ cup of oil, honey, mustard, lemon juice. Stir in the onion and garlic mixture, and the shrimp. Set into the fridge to marinate for 20 to 30 minutes before you begin to prep the vegetables.

3. For the peanut sauce, whisk together the peanut butter, water, coconut milk, vinegar, soy sauce, sake, sesame oil, lime, garlic, chilli pepper, and oil. Taste, then add salt and pepper to taste. Set aside until ready to use.

4. Preheat your grill to 450°F. If you do not have a side burner, preheat the whole grill. If you have a side burner, you only have to preheat 1 to 2 burners.

5. thread four marinated shrimp onto two pre-soaked skewers. This prevents them from curling in on themselves, or accidentally falling through the grilling grids. You can also use the Napoleon’s PRO Stainless Steel Barbecue Topper to grill the shrimp instead.

6. Heat some oil in a wok, like Napoleon’s Stainless Steel Wok, over the side burner. If you don’t have a side burner, you can use the wok directly on the cooking grids. Just remember that the handle on the wok will get hot, so use appropriate protection.

7. Once the oil is shimmering add the snap peas, broccoli, and cauliflower. Stir-fry for a minute or two before adding the peppers and onion. Cook another minute or two before adding the mushrooms.

8. Place the skewered shrimp over direct heat to grill for about 3 minutes per side. While the shrimp is grilling up, add the udon noodles to the wok, then add ¾ of the peanut sauce. Stir-fry until the noodles are separated, and everything is coated in peanut sauce.

9. Serve the shrimp immediately on a bed of udon and veggies, topped with sesame seeds, green onions and remaining peanut sauce.

This Thai Peanut Grilled Shrimp was a lot easier to produce than the instructions make it seem. It tastes just like something delicious you would get delivered and certainly costs a lot less. I would suggest doubling the sauce so that you can easily make another stir fry or Buddha Bowl for lunches or a fast weeknight dinner. Or make even more-more to have it on hand at all times. The sauce is divine and will go deliciously on just about anything you can imagine.