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Chile Grilled Shrimp Satays with Ginger-Yogurt Fennel Salad

Try this flavoursome shrimp recipe by Simply Ming's Ming Tsai.


  • 1 tablespoon minced garlic

  • 3 tablespoons Sriracha

  • 1/3 cup canola oil

  • 12 large shrimp (u-15)

  • Juice and zest of 1 lime

  • 1 cup plain non-fat Greek yogurt

  • 1 tablespoon Dijon mustard

  • 1 teaspoon ground, toasted coriander

  • 1 tablespoon minced ginger

  • 2 heads fennel, shaved

  • 1 cup peas, cooked briefly in salted water and shocked in ice bath

  • Kosher salt and freshly ground black pepper to taste

  • satay skewers soaked

  • Cooking spray for grill


  • 1.

    Prepare a clean, hot grill. In a bowl, combine garlic and Sriracha and whisk in oil. Season with salt and pepper and marinate shrimp for 30 minutes. Remove shrimp from marinade and build satays, 3 shrimp per skewer. Grill until cooked through, about 3 minutes. Drizzle lime juice over shrimp while grilling. Meanwhile, in a bowl, combine yogurt, Dijon mustard, coriander, ginger and season. Toss fennel and peas with dressing and add lime zest, Check for seasoning. To serve, place salad in center of plate and top with shrimp satay.

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