This is one of my favorite meals to make, and is packed full of flavor and nutrients. I love the combination of the sweet, spicy satay sauce paired with the smokey, charred veggies. This recipe is quick and easy to make, and is the perfect weeknight dinner! If you love Thai food and dishes with peanut sauce, you will be obsessed with this dish.
Shrimp is one of my favorite foods, because it is delicious, high in protein, and takes minutes to cook! If cooking shrimp sound intimidating to you, trust me, it’s much easier than you think! It is one of the easiest proteins to cook, because it literally changes color when it is finished cooking. Once the shrimp turns from translucent grey to a bright, vibrant orange, you know it is done! I hope you enjoy!
Peanut Satay Shrimp with Roasted Vegetables
- 1 head brocolli
- 1 tsp sea salt
- 1 tsp red pepper flakes
- 1 tbsp soy sauce
- 1 red bell pepper
- olive oil spray
- 1 cup white rice
- 2 cups water
- pinch of salt
Peanut Satay Shrimp
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp natural peanut butter
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp sriracha (add more to make it spicier)
- 16 oz shrimp (thawed and peeled)
Make the roasted vegetables
- Chop broccoli into bitesize florets. Place on a sheet pan lined with foil, and spay with olive oil. Add sea salt, red pepper flakes, and soy sauce, and toss to combine. Bake at 400°F for about 12-15 minutes, until the broccoli has softened and is slightly charred.
- Slice the red onion into strips and add to an air fryer. Air fry at 400°F for 10 minutes until softened and charred. If you do not have an air fryer, you can bake in the oven.
Make the rice
- While the veggies are in the oven, add 1 cup of white rice, 2 cups of water, and a pinch of salt to a pot. Cover and cook on medium heat for about 20 minutes, until all of the water has absorbed and the rice is fully cooked.
Cook the shrimp
- Thaw, peel, and remove the tail of the shrimp if needed. Pat dry with a paper towel to remove excess moisture. Heat a skillet over medium heat and spritz with olive oil spray.
- Once the skillet is hot, add the shrimp. Cook for about 2 minutes, then flip and cook for another 2 minutes. Do not overcook the shrimp, you know they are done when they turn orange and are no longer translucent.
- Remove shrimp from the pan and place on a plate to rest.
Make the peanut satay sauce
- In a bowl or jar, combine soy sauce, rice vinegar, peanut butter, honey, garlic, and sriracha. Stir to combine.
- Pour the peanut sauce into the skillet that you used for the shrimp (leave the juices from the shrimp in the pan, it will add more flavor!) Turn the stove on medium-high and stir the sauce with a whisk continuously.
- After a few minutes, it will start to bubble and thicken. Stir for 1 more minute, then remove pan from heat and turn off stove.
- Add the shrimp back into the hot satay sauce, and stir to coat.
Assemble the plate
- Divide rice on to two plates. Top with roasted veggies and shrimp. You can add crushed peanuts, sliced green onion, and extra sriracha if you would like. Enjoy!