Balinese Shrimp Satés

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 5 mins

In Thailand, satés (“stick” or “skewer”) are tiny pieces of meat or fish marinated and grilled on skewers. Steve Raichlen likes to cook these satés on lemongrass or bamboo skewers that have been soaked in water for 40 minutes. Metal skewers can be used instead.


24 shrimp (extra-large, about 1 1/2 pounds), peeled and deveined
2tablespoons soy sauce
2tablespoons molasses
3 garlic cloves, minced
1 1/2teaspoons ground coriander
2tablespoons lime juice
2tablespoons light brown sugar
3tablespoons canola oil, divided


  1. Rinse shrimp; drain and blot with paper towels.
  2. In a large bowl, whisk soy sauce, molasses, garlic, coriander, lime juice, sugar and 1 tablespoon oil. Add shrimp and toss to coat. Cover and marinate in refrigerator 1 hour.
  3. Preheat grill to high. Thread shrimp on skewers. Oil grill grate. Place shrimp on grate and grill, brushing with remaining 2 tablespoons oil, until brown on outside and firm inside, about 2 minutes per side. Serves 4 as a main coarse, 6 to 8 as an appetizer.

Adapted from The Barbecue Bible by Steven Raichlen (Workman, 1998).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 12g
  • Saturated Fat 1g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 7g
  • Cholesterol 215mg
  • Sodium 1430mg
  • Potassium 390mg
  • Carbohydrate 16g
  • Fiber 0g
  • Sugars 10g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 8%
  • Calcium 15%
  • Iron 6%