Do you like peanuts? Do you like limes? Do you like Thai peanut sauce?
If you answered “yes” to all of the above, well, you’re in luck. Tonight’s marinade is inspired by the peanut sauce that often accompanies a lot of Thai food. It’s almost similar to the peanut sauce I used in my pad thai.
Actually, now that I think about it, about 80% of the ingredients found in this recipe can also be found in that peanut sauce as well….
So, if you’re a fan of shrimp pad thai, think of this is a dish as a “skinny” version of it since you’ll be saving yourself a lot of carbs but I promise you what this recipe lacks in carbs, it sure makes it up in flavor!
Another plus to this dish is that since your food processor is going to do all the hard labor for you, there’s really not a whole lot of work that goes into this either.
Throw ingredients into food processor. Pulse. Marinate shrimp. Throw on grill. Enjoy.
It’s as easy as “1, 2, 3!”
And if you’re making this as an appetizer for a party, your hungry guests wouldn’t have to wait long either since it only takes 4-5 minutes on the grill, and BAM! These bad boys are done and ready to be served.
- 1/4 cup vegetable oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons unsalted peanuts
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1/3 cup fresh basil, roughly chopped
- 2.5 tablespoons ginger, roughly chopped
- 1 large clove of garlic
- 1 teaspoon hot chili sauce
- 12-15 jumbo grilling shrimp
- In the food processor, combine all the marinade ingredients and pulse until smooth and there aren't any big chunks of ingredients visible. Combine shrimp and marinade in a medium-sized bowl, toss to evenly coat the shrimp, cover and set aside at room temperature for 20-30 minutes.
- Using a charcoal grill, place shrimp over direct high heat. Cover and grill until shrimp are firm to the touch, lightly charred, and slightly opaque in the center, turning once (about 2-3 minutes per side).
- Remove from grill and serve with a fresh squeeze of lime juice, if desired.