Sugar Cane Shrimp Satay

Sugar Cane Shrimp Satay with Sticky Coconut Rice and Asian Cucumber Salad

Menu Part


4 Each Sugar Cane Skewered Shrimp 26/30 ct. (Item# 057516)
1 Tablespoon Yellow Curry Powder
2 Tablespoons Vegetable Oil
1 Teaspoon Salt
1 Each European Cucumber, Diced
1 Each Red Bell Pepper, Diced
1/2 Teaspoon Black Sesame Seed
1/2 Cup Rice Vinegar
1/2 Cup White Sugar
1/2 Teaspoon Salt
1 Cup Jasmine Rice
2 Cups Water
1/2 Cup Coconut Cream
1/3 Teaspoon Salt


  1. Sugar Cane Shrimp Satay: Combine the yellow curry powder with the oil and salt and mix into a fluid paste.
  2. While the shrimp is marinating, prepare the char grill by preheating and lightly brushing with oil for easy release.
  3. Lightly grill the shrimp over the char grill for 2 minutes on each side avoiding burning the shrimp or skewer.
  4. Cook to a safe eating temperature of 165°F.
  5. Serve over sweet coconut rice and garnish with Asian Cucumber Salad and peanut sauce.
  6. Asian Cucumber Salad: Combine all ingredients together. For best results, allow to marinate overnight. Serve chilled.
  7. Sticky Coconut Rice: Combine all ingredients in a rice steamer or similar cooking device and cook until the rice is slightly over cooked.
  8. Serve tepid.

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