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.
Ingredient Spotlight
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IN THIS RECIPEShrimp
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IN THIS RECIPEPeanut Butter
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FEATUREDSquash Blossoms
Reviews
Rate or Review
Reviews (3 reviews)
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shannonl | 08/06/2010Grilled the shrimp...would add a bit more chili sauce next time..nice flavor, served in individual spoons
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mgssts63 | 12/25/2009Made this as an appetizer for Xmas dinner. Everyone raved! This is very unique and tasty! Easy too. I will make it again.
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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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