Shrimp Peanut Sauce

Combine peanut butter soy sauce rice vinegar honey and ginger in a small bowl or jar. 13 cup creamy peanut butter do not use old-fashioned style or freshly ground 14 cup canned low-salt chicken broth.

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Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds until pliable.

Shrimp peanut sauce. Preparation In a small heavy saucepan combine the peanut butter the soy sauce the lemon juice the brown sugar the garlic 13 cup of the water. Add more water if you would like the consistency thinner. Marinate for 30 minutes.

Sprinkle shrimp with salt and pepper to taste. If the peanut butter is thick microwave for 30 or more seconds until drizzly. Peanut Sauce In a food processor or blender combine peanut butter coconut milk 3 tablespoons hot water lime juice brown sugar soy sauce ginger garlic sriracha and salt.

Place the wrapper on a. In a bowl whisk together the soy sauce garlic paste ginger paste and lime juice. Peanut Dipping Sauce In a medium bowl whisk together hoisin sauce peanut butter water rice vinegar and peanuts until smooth.

In a food processor or blender combine peanut butter coconut milk 3 tablespoons hot water lime juice sugar soy sauce ginger garlic sriracha and a pinch of salt. Instructions Mix together the ingredients for the peanut sauce. Place the shrimp on a lined baking sheet.

Rinse and pat dry your shrimp. Once oil is hot add shrimp and sauté on medhigh heat 2 min. Add 12 Tbsp olive oil to a large hot non-stick skillet.

Add the shrimp and toss to coat evenly. 2 tablespoons canned unsweetened coconut milk.

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