Grilled chicken and shrimp satay
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cooking spray
5 spray(s)
Fish sauce
1⅓ Tbsp, divided
Fresh lime juice
1⅓ Tbsp, divided
Garlic
1 clove(s), finely chopped
Soy sauce
2 tsp
Minced ginger
1 tsp, fresh
Agave nectar
1 tsp
Uncooked boneless skinless chicken breast tenderloin
6 strip(s), (about 1 lb)
Uncooked shrimp
12 large, peeled and deveined
Canned unsweetened light coconut milk
3 Tbsp
Powdered peanut butter
3 Tbsp
Jarred curry sauce
1 tsp
Cucumber
1 Tbsp, finely chopped
Cilantro
1 Tbsp, chopped
Instructions
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
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