Add the shrimp and toss to coat evenly. 2 tablespoons canned unsweetened coconut milk.
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.
Shrimp peanut sauce. Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds until pliable. Sprinkle shrimp with salt and pepper to taste. If the peanut butter is thick microwave for 30 or more seconds until drizzly.
13 cup creamy peanut butter do not use old-fashioned style or freshly ground 14 cup canned low-salt chicken broth. Place the shrimp on a lined baking sheet. In a bowl whisk together the soy sauce garlic paste ginger paste and lime juice.
Instructions Mix together the ingredients for the peanut sauce. Rinse and pat dry your shrimp. 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.
Once oil is hot add shrimp and sauté on medhigh heat 2 min. 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 12 Tbsp olive oil to a large hot non-stick skillet.
Peanut Dipping Sauce In a medium bowl whisk together hoisin sauce peanut butter water rice vinegar and peanuts until smooth. Place the wrapper on a. Marinate for 30 minutes.
Combine peanut butter soy sauce rice vinegar honey and ginger in a small bowl or jar. Add more water if you would like the consistency thinner.