Instructions Mix together the ingredients for the peanut sauce. If the peanut butter is thick microwave for 30 or more seconds until drizzly.
Rinse and pat dry your shrimp.
Shrimp peanut sauce. Preparation 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. Sprinkle shrimp with salt and pepper to taste. Peanut Dipping Sauce In a medium bowl whisk together hoisin sauce peanut butter water rice vinegar and peanuts until smooth.
Add more water if you would like the consistency thinner. 2 tablespoons canned unsweetened coconut milk. 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. In a bowl whisk together the soy sauce garlic paste ginger paste and lime juice. Add 12 Tbsp olive oil to a large hot non-stick skillet.
Place the wrapper on a. Marinate for 30 minutes. Peanut Sauce In a food processor or blender combine peanut butter coconut milk 3 tablespoons hot water lime juice brown sugar soy sauce ginger garlic sriracha and salt.
Place the shrimp on a lined baking sheet. Add the shrimp and toss to coat evenly. 13 cup creamy peanut butter do not use old-fashioned style or freshly ground 14 cup canned low-salt chicken broth.
Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds until pliable. Combine peanut butter soy sauce rice vinegar honey and ginger in a small bowl or jar.