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Shrimp Pops with Peanut Sauce

 Shrimp Pops with Peanut Sauce
Take a trip to the Pacific Rim with these seafood treats. If you like, serve bottled Asian chili-garlic sauce as a second dip.
12 ServingsPrep: 25 min. Grill: 10 min.

Ingredients

  • 1 cup coconut milk
  • 1/3 cup creamy peanut butter
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon grated lime peel
  • 1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon minced fresh gingerroot
  • POPS:
  • 1 pound ground pork
  • 3/4 pound uncooked large shrimp, peeled and deveined
  • 1/2 cup fresh basil leaves
  • 1/4 cup panko (Japanese) bread crumbs
  • 2 garlic cloves
  • 1 tablespoon soy sauce
  • 1/2 teaspoon pepper
  • 12 sugar cane or soaked wooden skewers

Directions

  • In a small saucepan, combine the first eight ingredients. Bring to a
  • boil; cook and stir for 2-3 minutes or until slightly thickened.
  • Remove from the heat and keep warm.
  • Place the pork, shrimp, basil, bread crumbs, garlic, soy sauce and
  • pepper in a food processor; cover and process until finely chopped.

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Shrimp Pops with Peanut Sauce (continued)

Directions (continued)

  • Shape into 12 oval patties; insert a skewer into each patty.
  • Broil 3-4 in. from the heat for 3-5 minutes on each side or until a
  • meat thermometer reads 160° and juices run clear. Serve with
  • sauce. Yield: 1 dozen (1-1/2 cups sauce).
Nutritional Facts: 1 appetizer with 2 tablespoons sauce equals 197 calories, 14 g fat (6 g saturated fat), 60 mg cholesterol, 260 mg sodium, 5 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.