Grilled Shrimp Satay with Peaches and Bok Choy
Elevate your summer grilling game with this vibrant and flavor-packed recipe for Grilled Shrimp Satay with Peaches and Bok Choy. Juicy, marinated shrimp are threaded onto skewers and grilled to perfection, while sweet, caramelized peaches and smoky, tender baby bok choy add a delightful mix of textures and flavors. Drizzled with a creamy peanut-lime sauce, this dish strikes the perfect balance of savory, sweet, and tangy. Ready in just 40 minutes, it’s an ideal choice for a quick yet impressive dinner. Perfect for summer barbecues or weeknight meals, this recipe is not only visually stunning but also packed with bold, fresh flavors that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 whole Peaches, halved and pitted
- 4 whole Baby bok choy, halved lengthwise
- 8 units Wooden skewers, soaked in water for 30 minutes
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 cloves Minced garlic
- 0.5 teaspoons Ground ginger
- 3 tablespoons Peanut butter
- 0.25 cup Coconut milk
- 2 tablespoons Lime juice
- 0.25 teaspoons Crushed red pepper flakes
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your grill to medium-high heat. If using a stovetop grill pan, heat over medium-high flame.
In a small bowl, whisk together 2 tablespoons of olive oil, soy sauce, honey, garlic, ground ginger, salt, and black pepper. Set aside to use as the marinade.
Thread the shrimp onto the soaked skewers, about 4-5 shrimp per skewer. Brush the marinade generously over the shrimp skewers and let them sit for 10 minutes while you prep the other ingredients.
Brush the halved peaches and bok choy with the remaining 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper.
For the sauce, in a small saucepan, combine peanut butter, coconut milk, lime juice, and crushed red pepper flakes. Heat over low heat, stirring until smooth and slightly thickened. Remove from heat and set aside.
Place the shrimp skewers on the grill and cook for 2-3 minutes per side until shrimp turn pink and have grill marks. Remove and keep warm.
On the same grill, place the peaches cut-side down and grill for 4-5 minutes until softened and slightly charred. Grill the bok choy for 2-3 minutes per side until lightly charred and tender.
To serve, arrange the shrimp skewers, grilled peaches, and bok choy on a platter. Drizzle the peanut-lime sauce over the bok choy or serve on the side for dipping.
Optional: Garnish the platter with chopped fresh cilantro for added flavor and color.
Enjoy your Grilled Shrimp Satay with Peaches and Bok Choy as a vibrant, flavorful summer dish!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 825 mg | 36% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 14.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
