Grilled Satay Shrimp Skewers

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  Shrimp(590g)
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  1 tablespoon coriander leaves (to serve)
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  Peanuts, Dry Roasted(15g)
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  Lime
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  Red pepper flakes

Instructions

1. 1If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
2. 2While skewers soak, make the satay sauce by blending the dry roasted peanuts with lime juice and red pepper flakes until smooth and pourable. Cook over medium heat for 3–5 minutes, stirring constantly, until slightly thickened and fragrant. Remove from heat and let cool for 5 minutes.
3. 3Reserve 4 tablespoons of satay sauce in a small bowl for basting. Pour the remaining sauce into a shallow dish, add the raw shrimp, and coat evenly, turning gently to cover all sides.
4. 4Thread 4 shrimp onto each prepared skewer, spacing them evenly. Arrange skewers on a plate and let marinate for 5 minutes while you heat your cooking surface.
5. 5Heat a grill pan over medium-high heat for 2 minutes until hot. Working in batches if needed, place skewers on the pan and cook for 2–3 minutes per side, basting with the reserved sauce before each flip, until the shrimp are opaque throughout and firm to the touch.
6. 6Transfer the cooked skewers to a serving platter and serve immediately with the remaining satay sauce on the side for dipping, garnished with lime wedges and red pepper flakes.
7. 7Divide any leftover skewers evenly into 4 airtight containers while still warm. Refrigerate the reserved dipping sauce separately in a covered container. Store both for up to 3 days.