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Recipe

Shrimp with Spicy Asian Peanut Dipping Sauce

By Tony Rosenfeld Fine Cooking Issue 96
Scott Phillips

Servings: six to eight.

Ingredients

  • 2 medium limes
  • 1/2 cup creamy peanut butter (preferably natural)
  • 2 tsp. Asian garlic chile paste (like Huy Fong Foods’ Tuong Ot Toi Viet-Nam); more to taste
  • 3 Tbs. chopped fresh mint; more for sprinkling
  • 1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 110
  • Sodium (mg): 135
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 15

Preparation

  • Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Make Ahead Tips

You can make the sauce up to 1 hour ahead.

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Reviews

  • shannonl | 08/06/2010

    Grilled the shrimp...would add a bit more chili sauce next time..nice flavor, served in individual spoons

  • mgssts63 | 12/25/2009

    Made this as an appetizer for Xmas dinner. Everyone raved! This is very unique and tasty! Easy too. I will make it again.

  • Taylor50 | 11/16/2008

    I love a good peanut dipping sauce! The leftovers were great the next day over rice noodles with scallions, and I later used it for spring rolls. Very versatile - double the batch.

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