Shrimp Pops with Peanut Sauce Recipe

Shrimp Pops with Peanut Sauce Recipe
Shrimp Pops with Peanut Sauce Recipe photo by Taste of Home
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Shrimp Pops with Peanut Sauce Recipe

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Take a trip to the Pacific Rim with these seafood treats. If you like, serve bottled Asian chili-garlic sauce as a second dip.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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. 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 thermometer reads 160° and juices run clear. Serve with sauce. Yield: 1 dozen (1-1/2 cups sauce).
Originally published as Shrimp Pops with Peanut Sauce in Country Woman Christmas Annual 2012, p41

Nutritional Facts

1 appetizer with 2 tablespoons sauce: 197 calories, 14g fat (6g saturated fat), 60mg cholesterol, 260mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 14g protein.

  • 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
  1. 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.
  2. Place the pork, shrimp, basil, bread crumbs, garlic, soy sauce and pepper in a food processor; cover and process until finely chopped. Shape into 12 oval patties; insert a skewer into each patty.
  3. Broil 3-4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve with sauce. Yield: 1 dozen (1-1/2 cups sauce).
Originally published as Shrimp Pops with Peanut Sauce in Country Woman Christmas Annual 2012, p41

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