Chicken and Shrimp Satay Recipe
Chicken and Shrimp Satay Recipe photo by Taste of Home
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Chicken and Shrimp Satay Recipe

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I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. —Hannah Barringer of Loudon, Tennessee
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 3/4 pound chicken tenderloins, cut into 1-inch cubes
  • 4 green onions, chopped
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • SAUCE:
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup reduced-fat chunky peanut butter
  • 2-1/4 teaspoons brown sugar
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon each dried basil, thyme and rosemary, crushed
  • 1/8 teaspoon cayenne pepper

Nutritional Facts

2 kabobs: 190 calories, 7g fat (3g saturated fat), 126mg cholesterol, 339mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 25g protein Diabetic Exchanges: 0 starch, 3 lean meat, 1 fat.


  1. On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside.
  2. In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally.
  3. In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside.
  4. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce. Yield: 6 servings.
Originally published as Chicken and Shrimp Satay in Light & Tasty February/March 2005, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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cbenne12 244633
Reviewed Feb. 28, 2016

"This dish is amazing! Instead of using kebobs, we just put it all in a skillet and cooked it that way. Really wonderful flavor!"

Tampritchard 57780
Reviewed Apr. 29, 2013

"This satay sauce is absolutely BEAUTIFUL!!!! I've used it in all meals I normally use other satay sauces in, and I've given it to so many people!!! Latest I've used this sauce with was Salt and Pepper Silken Tofu as a dipping sauce....VERY SUCCESSFUL!!!"

csking111 98172
Reviewed Feb. 11, 2013

"Perfect recipe for adults and kids. My kids are pretty picky, but love to eat kabobs (or anything on a stick). The peanut sauce is very kid friendly. I will definitely make this again!"

Heatherlynn08 68869
Reviewed Nov. 10, 2012

"I made this for my husband on our anniversary and he loved it!!! Great recipe"

ejt325 134086
Reviewed May. 27, 2012

"I LOVED this meal! It's a staple in our house."

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