This recipe for grilled shrimp with satay sauce is one of my all-time BBQ favorites. You don’t need many ingredients, and it’s ready in no time. Serve it as a party snack, on top of a salad, or as part of a festive summer BBQ buffet.
These shrimp are marinated in a flavorful mixture of soy sauce, garlic, ginger, and a hint of chili. And that creamy cashew satay sauce? Sweet, nutty, and the perfect match. Juicy inside, slightly crispy outside — just how grilled shrimp should be.
Fancy something different from the grill? Try Grilled Prawns with Satay Sauce.
I remember the first time I made these shrimp. It was a warm summer evening, and we were having a backyard BBQ with an American theme (yes, with bacon-whiskey chicken skewers, sangria blanca with licor 43, and a melon-blueberry salad).
These shrimp turned out to be the surprise of the night. Everyone asked for the recipe! Since then, they’re always on the menu when we throw a party. What makes them so good is how the marinade and sauce complement each other perfectly. And they’re so easy — ideal when you want to impress without stress.
Tips for the best Grilled Shrimp with Satay Sauce
- Use raw shrimp with shell – they stay juicy, and the shell protects them from burning.
- Let them marinate – 15 minutes in the fridge is enough for great flavor.
- Don’t overcook – shrimp cook quickly; 2 minutes per side is enough. They’re done when pink.
- Keep stirring the sauce – this helps keep it smooth and prevents it from sticking.
- Grind cashews very fine – this makes the sauce creamy and smooth.
- Preheat the grill well – this helps prevent the shrimp from sticking to the grill.
- Using fresh ingredients – especially garlic, ginger, and chili makes a big difference.
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📖 Recipe
RECIPE CARD
Ingredients
Grilled gamba's
- ½ cup Japanese soy sauce
- ½ cup sesame oil
- 1 inch fresh ginger, grated
- 4 cloves garlic, sliced thin
- 1 red chili pepper, deseeded, sliced thin
- 16 large shrimp, uncooked
Cashew nut satay sauce
- 1⅓ cup cashew nuts, grind finely
- 4 tablespoons Kecap Manis
- 4 tablespoons dark brown sugar
- 1 teaspoon sambal oelek
- 1 cup coconut milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Grill the Shrimp
- In a large bowl, mix soy sauce, sesame oil, ginger, garlic, and chili pepper.½ cup Japanese soy sauce, ½ cup sesame oil, 1 inch fresh ginger, 4 cloves garlic, 1 red chili pepper
- Add the shrimp and mix well.16 large shrimp
- Cover and refrigerate for 15 minutes.
- Heat your BBQ or grill pan.
- Grill shrimp for 2 minutes per side until they are pink and slightly crispy.
Make the satay sauce
- Add the ground cashews, Kecap manis, sugar, sambal, and coconut milk to a small saucepan.1⅓ cup cashew nuts, 4 tablespoons Kecap Manis, 4 tablespoons dark brown sugar, 1 teaspoon sambal oelek, 1 cup coconut milk
- Stir constantly over medium heat until it starts to bubble.
- Lower the heat and let it thicken while stirring.
Serve
- Place the grilled shrimp on a serving plate.
- Serve the warm satay sauce on the side or spoon it on top.
Notes
- Shrimp: Let them cool completely before storing them.
- Refrigerator: Store in an airtight container in the fridge for up to 2 days.
- Freezer: Freeze in a container (not a freezer bag – the sharp tails can poke through) for up to 1 month. Thaw in the fridge.
- Satay sauce:
- Refrigerator: Store in the fridge for up to 2 days in a sealed container.
- Do not freeze – the sauce may separate.
- To reheat, add ¼ cup (60 ml) of water, stir, and heat slowly while stirring.
Nutrition
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