1 Bring a medium saucepan of water to a boil over high heat. Once oil is hot add shrimp and sauté on medhigh heat 2 min.
In a food processor or blender combine peanut butter coconut milk 3 tablespoons hot water lime juice sugar soy sauce ginger garlic sriracha and a pinch of salt.
Peanut sauce shrimp. Pat the shrimp dry with paper towels and place on a cutting board. Rinse and pat dry your shrimp. Combine peanut butter soy sauce rice vinegar honey and ginger in a small bowl or jar.
If the peanut butter is thick microwave for 30 or more seconds until drizzly. Sprinkle shrimp with salt and pepper to taste. Add 12 Tbsp olive oil to a large hot non-stick skillet.
Instructions For the marinade whisk all ingredients together in a medium bowl Add the shrimp toss until all the shrimp are evenly coated and let marinade for ten minutes tossing a few. In a small heavy saucepan combine the peanut butter the soy sauce the lemon juice the brown sugar the garlic 13 cup of the water and the cayenne bring the mixture just to a boil whisking. Drain in a colander and run under cold water until cool.
Add the shrimp and cook until bright pink and just opaque about 1 12 minutes.