Crispy Shrimp Sate Lilit
Shrimp wrapped around lemongrass skewers, seasoned with coconut and spices, then pan-fried until golden. Serve with a punchy peanut sauce for a restaurant-quality Indonesian dinner in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 stalks fresh lemongrass stalks (white part)
- ½ cup unsweetened coconut, shredded
- 2 tbsp gochujang or Thai chili paste
- ¼ cup peanut butter (for sauce)
- 1 whole lime (juiced)
- ¼ cup coconut milk
Instructions
- 1
Pulse shrimp with coconut, gochujang, salt, and pepper until paste-like; don't overwork.
- 2
Trim lemongrass into 6-inch skewers. Divide shrimp mixture into 8 equal portions.
- 3
Wrap each portion around a lemongrass stalk, pressing firmly; refrigerate 5 minutes.
- 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Pan-fry sate 2–3 minutes per side until golden and cooked through, turning once.
- 6
Whisk peanut butter with coconut milk, lime juice, and water to thin; serve alongside.
Tools you’ll need
- food processor
- 12-inch skillet
- tongs
- small bowl
- whisk
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