Photo of Grilled Chicken and Shrimp Satay by WW

Grilled Chicken and Shrimp Satay

Total Time
45 min
15 min
10 min
The chicken marinates in a sweet ginger sauce before grilling. We used tenderloins for this recipe for faster prep time. We grilled the chicken and shrimp on their own skewers so that each would cook more evenly. Pair this dish with snow peas or a vegetable stir-fry. You can also serve these chicken and shrimp satay skewers as part of your next dinner party.


Cooking spray

5 spray(s)

Asian fish sauce

1 tbsp(s), divided

Fresh lime juice

1 tbsp(s), divided

Garlic clove(s)

1 clove(s), large, finely chopped

Soy sauce

2 tsp(s)

Ginger root

1 tsp(s), finely chopped, peeled, fresh

Agave nectar

1 tsp(s)

Uncooked fresh boneless skinless chicken tenderloins

6 strip(s), (about 1 lb)

Uncooked shrimp

8 large, peeled, deveined

Light unsweetened coconut milk

3 tbsp(s)

Powdered peanut butter

3 tbsp(s)

Jarred curry sauce

1 tsp(s)


1 tbsp(s), finely chopped


1 tbsp(s), fresh, chopped


  1. In shallow dish, combine 1 tbsp fish sauce, 1 tbsp lime juice, garlic, soy sauce, ginger, and agave. Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in refrigerator for up to 2 hours. Thread chicken onto 6 small skewers. Thread 3 shrimp each onto 4 small skewers.
  2. Meanwhile, in small bowl, whisk coconut milk, powdered peanut butter, curry sauce, 1 tbsp water, and remaining 1 tsp fish sauce and 1 tsp lime juice for sauce.
  3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill skewers, turning once, until chicken and shrimp are cooked through, 3 to 4 minutes per side. Transfer skewers to platter. Garnish skewers with cucumber and cilantro. Serve with sauce.
  4. Serving size: 1 chicken tenderloin, 2 shrimp, and 1 tbsp sauce