directions
-
1
Whisk together the fish sauce, ketchup, sugar, lime juice, water, oil, and red curry paste
-
2
Add the shrimp and stir to coat well
-
3
Let stand for 15 minutes at room temperature or up to 2 hours in the refrigerator. Skewer the shrimp on the metal skewers and rotate for 15 minutes or until shrimp turn bright orange in color
-
4
Remove skewers and slip shrimp off onto plates to serve.
SPICY THAI SHRIMP SATAY
ingredients
- 3 tablespoons Asian fish sauce or soy sauce
- 2 tablespoons ketchup
- 1/4 cup sugar
- 1/4 cup fresh lime juice
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 tablespoon Thai red curry paste
- 16 extra large uncooked shrimp, shelled and deveined