Food is so primal, so essential a part of our lives, often the mere sharing of recipes with strangers turns them into good friends.

- Jasmine Heiler

Tuesday, June 19, 2012

Shrimp with Spicy Asian Peanut Dipping Sauce

Like many of my appetizer recipes, this could be eaten as a light main dish.  The only difference would be in serving.  Five or six shrimp per plate with a dipping sauce bowl would be perfect.


2 medium limes
1/2 cup creamy peanut butter
2 teaspoons Asian garlic chile paste (like Tuong Ot Toi Viet-Nam)
3 tablespoons chopped fresh mint, more for sprinkling
1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on


1. Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water.
2.Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency.
3. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.


I haven't worked on the modifications yet, but I think this recipe will need some.  Personally, I thought that the sauce was too hot, and I like spicy food.  I tried to put some more lime in along with the water to dull the heat, but it didn't work. I did try the sauce again after it sat in the refrigerator for a day.  The flavors had melded nicely, but it was still hot.
Servings: 6

My Rating: ☆☆☆

The original recipe is from


  1. Will have to try, we like it hot!

  2. Well, you have to let me know what you think, or give me any ideas for changes. I look forward to hearing from you.


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