Peanut Lime Shrimp

5 from 1 reviews


  • 1 pound peeled and deveined shrimp
  • For the marinade:
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 lime, juiced
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten free)
  • Dash of Sriracha (add more or less depending on spice preference)
  • 1/2 teaspoon brown sugar
  • Chopped cilantro, for garnish


  1. For the marinade, whisk all ingredients together in a medium bowl
  2. Add the shrimp, toss until all the shrimp are evenly coated, and let marinade for ten minutes, tossing a few times throughout
  3. Skewer the shrimp. We added five shrimp to each skewer
  4. Heat coconut oil (vegetable or canola can be substituted) in a grill pan over medium-high heat
  5. Grill the shrimp for a few minutes per side or until they are cooked through. It won’t take long!
  6. While the shrimp are cooking, pour the remaining marinade into a small pot and turn onto medium-high heat
  7. Let the marinade simmer for a few minutes to cook out any bacteria from the raw shrimp
  8. Add a little water to the sauce to thin it out if it reduces too much and is too thick
  9. To serve, place the shrimp on plates and drizzle the peanut lime sauce over the skewers