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

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.

(4 ratings) Read Reviews

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Reviews

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Reviews (3 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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What We're Cooking Now

Name: Shrimp with Spicy Asian Peanut Dipping Sauce
Yield: six to eight. servings
Cuisine: Asian
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