Grilled Prawns with a Spicy Peanut-Lime Vinaigrette
Servings Per Recipe: 8 Calories: 535
% Daily Value *
protein: 29.2g 59 %
carbohydrates: 14.9g 5 %
dietary fiber: 2g 8 %
fat: 39.4g 61 %
saturated fat: 7g 35 %
cholesterol: 172.5mg 58 %
vitamin a iu: 444IU 9 %
niacin equivalents: 7mg 54 %
vitamin b6: 0.3mg 20 %
vitamin c: 49.9mg 83 %
folate: 30.6mcg 8 %
calcium: 86.1mg 9 %
iron: 3.7mg 21 %
magnesium: 87.2mg 31 %
potassium: 469.9mg 13 %
sodium: 647.6mg 26 %
thiamin: 0.1mg 9 %
calories from fat: 354.6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal thank you for posting it.
Yum! I followed the recipe exactly except for leaving the prawns in the marinade for about an hour and a half (unexpected store run). Excellent! I'm thrilled that I have leftover vinaigrette for steak salad this week. Thanks!!
This sauce tastes very similar to one I've made for a Mongolian hot pot dinner but turned out significantly thinner which led me to use a tsp. of cornstarch and water to quickly thicken it a touch. The flavor is actually so impeccable that making the marinade isn't really necessary so I'll definitely be skipping that step next time around. I highly recommend this recipe!
I didnt marinate the shrimp. I grilled them with salt and fresh ground pepper. The sauce was enough to make you want to slap someone. We added cornstarch to thicken it up a bit but it was really awesome. Just the right spice balanced by the peanut butter. Great recipe!
It is a pity but this recipe didn t work for me. The marinade was great so spicy and delicious. I will use it for grilled shrimp. But I didn t care for the peanut butter sauce. I didn t have mirin and used white wine with sugar instead (a suggestion from one cooking site) maybe it was a wrong way but this sauce had a "sweet and sour thing" I didn t like.
This is very very good. I followed the recipe almost exactly. The only thing I changed was adding coconut oil instead of peanut oil in the sauce (which is healthier and added a very subtle coconut flavor to the already delicious sauce). The sauce is a little runnier than most peanut sauces I'm used to- it's definitely more of a vinaigrette I added a couple tsps of cornstarch and still found it a little runny- delicious over rice though! There is a pile of sauce left over... if you're just dipping the shrimp you could probably get away with halving it.. A couple of people have mentioned skipping the marinade... do NOT do this! The marinade is absolutely delicious with flavors of lemongrass garlic and ginger... I marinated mine about 45 mins and didn't wipe the chunks off the shrimp before grilling. My bf thought the shrimp was delicious and ate it on its own... I thought it complemented the flavors in the sauce wonderfully. Yum!