Sprinkle shrimp with salt and pepper to taste. Instructions For the marinade whisk all ingredients together in a medium bowl Add the shrimp toss until all the shrimp are evenly coated and let marinade for ten minutes tossing a few.
Pat the shrimp dry with paper towels and place on a cutting board.
Peanut sauce shrimp. 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. 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 and the cayenne bring the mixture just to a boil whisking. Combine peanut butter soy sauce rice vinegar honey and ginger in a small bowl or jar.
Once oil is hot add shrimp and sauté on medhigh heat 2 min. 1 Bring a medium saucepan of water to a boil over high heat. Drain in a colander and run under cold water until cool.
Add the shrimp and cook until bright pink and just opaque about 1 12 minutes. If the peanut butter is thick microwave for 30 or more seconds until drizzly. Rinse and pat dry your shrimp.
Add 12 Tbsp olive oil to a large hot non-stick skillet.