Shrimp Recipe: Shrimp in Peanut Sauce

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If you have learned nothing by visiting here and reading my posts and recipes you have learned that I love shellfish. I suspect if I could I would cook nothing but shrimp recipes, scallop recipes and lobster recipes with a crawfish recipe thrown in now and again for good measure. But my budget just doesn’t allow for that.  When I have shrimp I like to make a sauce or spice blend to help bring out the sweetness of the crustacean. This peanut sauce does just that.

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Shrimp in peanut sauce

Shrimp in Peanut Sauce

Serves 2

  • 10 extra large shrimp, peeled and de-veined
  • 1 can light coconut milk
  • 3/4 cup creamy peanut butter
  • 1/4 cup tamari
  • 1/2 tsp red pepper flakes
  • cayenne pepper to taste
  • salt to taste
  • 2 cups rice, rice noodles, soba noodles etc.

To make Roasted Cauliflower

  • 2 cups cauliflower florets
  • 1 TBS olive oil
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • Prepare your starch – whatever you choose. I made thick rice noodles

To make the cauliflower:

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  • Preheat oven to 350°.
  • Add cauliflower florets to a roasting dish and add 1 TBS olive oil, 1 1/2 tsp paprika and some salt.
  • Mix well. Roast for 30 minutes

Make the Peanut Sauce

  • In a small saucepan over medium heat combine the can of light coconut milk, the peanut butter, the tamari, the red pepper flakes and salt to taste. Bring just to a boil and season with cayenne to a heat level that suits you.
  • Season the shrimp with salt and pepper and saute in a non stick pan until they just turn pink.
  • Mix about 1/4 cup of the peanut sauce with the 2 cups of rice or noodles.
  • To serve place the rice or noodles in the center of a plate or bowl. Surround with the cauliflower (or whatever vegetable you have chosen.)
  • Top with 5 shrimp each and drizzle with more peanut sauce.
  • Sprinkle with half of the chopped nuts.

shrimp recipe

How Was the Shrimp Recipe?

We both love peanut sauce and this works just as well with chicken. I added a fair bit of cayenne so that it would have a nice bite which went very well with the sweet shrimp. I didn’t have peanuts so I used chopped cashews and they added an interesting crunch and flavor to the meal. The cauliflower also tasted really good with the peanut sauce so you could easily make this a vegetarian meal.

This will leave extra sauce to use for another meal – perhaps on chicken as I mentioned or on pork. It will hold for three or four days in the refrigerator. I’ve not tried freezing it so I don’t know if it would freeze well or not. I just end up using it before I would need to!



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