Ingredients

• 1 cup Spicy or Mild Peanut Sauce, recipe follows
• 2 tablespoons black bean sauce
• 1 teaspoon hot sauce
• Cooking spray
• 1 pound large shrimp, peeled and de-veined
• 1 cup reduced-sodium chicken broth
• 3 tablespoons creamy (or crunchy) peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon hot chili oil, or more to taste (leave this out for mild sauce)
• 2 tablespoons chopped fresh cilantro leaves

Browse by ingredient

Instructions

1. Wooden or metal skewers
2. In a small saucepan, combine reserved peanut sauce, black bean sauce and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
3. Meanwhile, coat a stove-top grill pan, griddle or large skillet with cooking spray and set pan over medium-high heat. Skewer shrimp on skewers, leaving a little space between shrimp to allow for even cooking. Add shrimp skewers to hot pan and cook 5 minutes, until bright pink and cooked through, turning frequently.
4. Serve shrimp with peanut sauce on the side (for dunking!).
5. In a small saucepan, whisk together the broth, peanut butter, soy sauce, sesame oil, and chili oil. Set the pan over medium heat, bring to a simmer, and let simmer for 5 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.