Karen’s Killer Fixin’s: Grilled Shrimp Satay w/Ginger & Lime

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is GRILLED SHRIMP SATAY W/GINGER & LIME!! **Bonus Recipe: PEANUT DIPPING SAUCE

It’s summertime and the last thing many of us want to do is heat up the house. If you’re like us, you’re grilling as much as possible. This is a fun, fast, and FLAVORFUL recipe for the shrimp lovers out there. Make a green salad and butter some chewy French bread and you’ve got a filling family meal without even turning on a stove or oven.

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 95 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.


[Serves 4]

1 lime
3 T. olive oil
3 T. soy sauce
2 scallions, white & green parts, chopped
1 ½ tsp. grated fresh ginger
20 lg. shrimp (@ 1 ½ lbs.), peeled, deveined
Flavorless vegetable oil spray
4 wooden skewers, 8-10 inches long
Peanut Dipping Sauce (Bonus recipe below)

Grate zest from the lime and reserve ¾ teaspoon.  Juice the lime.  In shallow glass, ceramic, or other nonreactive dish, combined lime zest and juice, olive oil, soy sauce, scallions and ginger and mix well.  Add shrimp, turn to coat and refrigerate for 1-2 hours.  Prepare a charcoal or gas grill so that coals or heating elements are medium-hot.  Off the heat, lightly spray grate with vegetable oil spray.  Soak the wooden skewers in cold water until ready to use.  Remove the shrimp from marinade and discard marinade.  Thread 5 shrimp onto each skewer and grill for 2-3 minutes per side, or until golden brown and just cooked through.  Serve immediately with Peanut Dipping Sauce (see below).

[Makes ½ cup]

 2 tsp. canola oil
3 garlic cloves, minced
1 ½ tsp. red pepper flakes
½ cup hoisin sauce
3 T. chunky peanut butter
½ cup water
Juice of 2 limes

In a small sauté pan, heat the oil over medium heat until shimmering.  Add garlic and sauté for about 1 minute, or until lightly golden brown.  Add pepper flakes and sauté for a few seconds.  Stir in hoisin sauce, peanut butter and water, and reduce the heat to medium-low so the sauce simmers gently.  Add lime juice and simmer, stirring, for 3-4 minutes to allow flavors to blend.  Let sauce cool to room temperature.  Sauce can be refrigerated for up to 1 week in a lidded container.

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