Shrimp Satay

When I was a kid I used to go to cooking camps over the summer (don’t judge me).  They were actually really frickin fun!  As an adult now, I would LOVE to take cooking classes for weeks at a time, but the prices in NYC make my brain hurt.  But the good thing about the classes I used to take is that they gave me recipes that have really lasted my whole life thus far, including this recipe for Shrimp Satay.  It’s deliciously spicy and flavorful and not too hard to make.  And who doesn’t like meat stabbed on a stick??

The cooking school I used to go to was called L’Academie De Cuisine, in Maryland.  I think it’s still around too.  I can’t remember exactly how many classes and camps I took but I remember going there for tons of different themed culinary courses.  When I was a kid I put all my recipes into a binder and I still have it now.  I flip through it sometimes if I’m looking for inspiration, because the recipes are all great.  Contrary to what you’re probably thinking, the recipes aren’t ridiculously easy “kid” recipes, they actually require a little bit of cooking knowledge, and they’re tasty!

This recipe was originally beef satay actually!  Of course I didn’t make it with beef and used shrimp instead because I’m pescetarian, but I would encourage you to try it with beef instead!   I can seriously still taste how good the beef satay was, back when I was like 9 years old.  Something about the marinade works perfectly with a big meaty steak.  BUT it is equally good with shrimp, I promise!  Shrimp honestly can’t ever be bad, it soaks in flavors so wonderfully.

This dish is great for a weeknight meal.  It’s pretty easy to whip together and it looks awesome skewered up!  I chose to serve it over some rice pilaf and broccoli MMMMMM!  Next time, I may chose to whip up a spicy peanut satay sauce to go with it!


Shrimp Satay (serves 4)


  • 1 lb uncooked shrimp, shelled and deveined
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1 Tbsp peanut oil
  • 3 gloves garlic, pasted
  • 1 tsp fresh squeezed ginger juice
  • Salt and pepper to taste
  • Wooden skewers soaked in warm water


Mix the marinade together by adding the soy sauce, honey, cumin, red pepper flakes, oil, garlic, and ginger together in a bowl.  Use a garlic presser to squeeze the juice out of slices of fresh ginger.  Add shrimp to the marinade and let sit in the fridge for 45 minutes.   When the shrimp is marinading, cook whatever side dish you prefer to serve, such as rice pilaf or a veggie.  When the shrimp is done marinading, remove the shrimp form the marinade and press about 4-5 shrimp on a skewer.      Heat a small amount of peanut oil over high heat in a large skillet, and when very hot, add the skewers.  Let the shrimp cook on one side about 3 minutes, then flip them and cook them on the remaining side about 3 minutes, or until opaque throughout.  Remove skewers from heat and serve!



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