Asian Shrimp Skewers with Spicy Peanut Dipping Sauce
From All Kinds of Kabobs on August 7, 2019
Serves: 4 as a side, 12 as an appetizer
1 lb large shrimp, deveined and peeled with tails left on (16 – 20 per lb)
1 tsp kosher salt
1 tbsp red pepper flakes
1 tsp Chinese five spice powder
1 tbsp grated fresh ginger
2 garlic cloves, minced
3 tbsp smooth peanut butter
2 tsp brown sugar
1 tsp sesame oil
1 tsp soy sauce
1 – 2 tsp Sriracha chile sauce (depending on preferred spiciness)
¼ cup rice wine vinegar, unseasoned
Combine spices in a medium bowl, then toss with shrimp and allow to marinate in dry rub for up to 30 minutes. If skewering shrimp, skewer before cooking on wooden skewers soaked in water for at least 10 minutes.
Make sauce by combining ginger, garlic, peanut butter, brown sugar and sesame oil in a bowl mixing thoroughly with a spoon or small whisk. When the mixture looks like a loose paste, add the remainder of the ingredients and stir or shake well. Sauce should be slightly thick.
In a large heavy skillet, heat oil over medium high heat. Add shrimp (or shrimp skewers) and sauté until cooked through (The shrimp can also be grilled over medium high heat.). Serve shrimp with sauce on the side.