Seafood

Serving

Curried Peanut Shrimp

Name: Curried Peanut Shrimp
Total time: 53 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/3 cup orange marmalade; 2 Tbsp fresh orange juice; 2 Tbsp creamy peanut butter; 1/4 cup Dijon mustard; 2 tsp curry powder; 1 Tbsp vegetable oil; 1 tsp salt; 1/4 tsp crushed red pepper flakes; 1 Tbsp chili sauce; 1 1/2 lb large shrimp (peeled and deveined)

Grilled shrimp skewers glazed with a sweet-savory orange marmalade, peanut, and curry marinade.

53 minutes

Serves 4

Dinner

19 min prep

29 min cook

Contains common allergens

mustard Peanut Seafood Shellfish

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Instructions

5 steps

1
Combine the orange marmalade, orange juice, peanut butter, Dijon mustard, curry powder, vegetable oil, salt, red pepper flakes, and chili sauce in a blender. Process on high until completely smooth, about 30 seconds.
2
Reserve 1/4 cup of the marinade in a small bowl for serving. Pour the remaining marinade into a large zip-top plastic bag and add the shrimp. Seal the bag and shake to coat the shrimp evenly, then refrigerate to marinate for 30 minutes.
3
Preheat a grill to medium-high or position an oven rack 4 inches below the broiler and preheat the broiler. Remove the shrimp from the bag, reserving the bag marinade for basting, and thread them evenly onto four 12-inch skewers.
4
Coat a grill rack or broiler pan with cooking spray and arrange the skewers on it. Cook for about 3 minutes per side, basting frequently with the reserved bag marinade, until the shrimp are pink, opaque, and cooked through.
5
Transfer the skewers to a platter and spoon the reserved 1/4 cup clean marinade over the shrimp before serving.

Curried Peanut Shrimp — plated and served — Serving moment. How Curried Peanut Shrimp looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

52/100

Works for many families

Allergen-friendly 60

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 50

Great leftovers 87

Pantry-friendly 41

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

285

Calories

44 g

Protein

6 g

Carbs

10 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

This dish sits at the crossroads of Southeast Asian peanut-curry traditions and the quick-skillet style of North American home cooking, echoing the satay-and-peanut-sauce combinations popularized by Thai and Indonesian restaurants. The peanut adds body and richness to a curry-spiced sauce, a pairing that turns fast-cooking shrimp into something that tastes slow-built. It reads as comfort food with a global accent.

Listahan note

This version balances the peanut richness with lime and a little heat so the sauce coats the shrimp without feeling heavy.

Technique cues

Bloom the curry powder in the hot oil for thirty seconds before adding liquid so the spices taste roasted rather than raw and dusty.
Whisk the peanut butter into warm coconut milk off direct high heat so it emulsifies smoothly instead of seizing.
Add the shrimp last and cook just until pink and curled, about two to three minutes, since overcooked shrimp turn rubbery in a rich sauce.

Kitchen flow

Parallel prep: Start rice first, then prep shrimp and whisk the sauce base so the skillet portion takes only minutes.
Make-ahead: Mix the peanut-curry sauce a day ahead and refrigerate; reheat gently and add shrimp at dinnertime.
Leftover move: Toss leftover sauce and shrimp with cooked noodles for a peanut shrimp noodle bowl.
Cleanup rhythm: Soak the saucepan immediately since peanut sauce sets sticky as it cools.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Shrimp

the quick-cooking protein

Purpose: Shrimp cook in minutes and soak up the curried peanut sauce without falling apart.

Handling: Peel, devein, and pat dry so they sear rather than steam.

Adaptation: Cubed chicken thigh works with a few extra minutes of cooking.

Peanut butter

the sauce body

Purpose: Peanut butter thickens and enriches the sauce while giving it its signature nutty depth.

Handling: Use natural unsweetened and whisk into warm liquid.

Adaptation: Sunflower seed butter or almond butter for a peanut-aware version.

Coconut milk

the creamy liquid

Purpose: Coconut milk loosens the peanut butter into a pourable, glossy sauce and softens the spice.

Handling: Shake the can well before pouring.

Adaptation: Light coconut milk works for a thinner, lighter sauce.

Curry powder

the spice backbone

Purpose: Curry powder layers warm, earthy notes that define the dish.

Handling: Bloom briefly in oil before adding liquid.

Adaptation: Thai red curry paste pushes the dish brighter and spicier.

Lime

the acid that lifts

Purpose: Lime cuts through the peanut richness and keeps the sauce from tasting flat.

Handling: Squeeze in at the end, off the heat.

Adaptation: Rice vinegar gives similar brightness without the citrus aroma.

Technique notes

Keep the heat moderate once the peanut butter goes in so the sauce stays glossy and never breaks.
Taste and balance at the end with lime, a pinch of sugar, and a splash of fish sauce or soy for depth.
Garnish with crushed peanuts and cilantro for texture contrast against the smooth sauce.

Ingredient swaps

Peanut-free option: Swap peanut butter for sunflower seed butter and top with toasted pepitas instead of peanuts.
Lower-sodium direction: Use low-sodium soy or coconut aminos and rely on lime and aromatics for flavor.
Weeknight shortcut: Use a spoonful of jarred Thai curry paste in place of building the spice blend from scratch.

Serve alongside

Steamed jasmine rice
Quick-pickled cucumber
Charred green beans
Herb and bean sprout salad
Thai iced tea
Cold lager
Lime and ginger soda

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate airtight for up to three days; the sauce thickens when chilled and loosens with a splash of water or coconut milk on reheating. Warm gently on the stove to avoid toughening the shrimp. Freezing is possible but the sauce can separate slightly on thawing, so whisk it back together while reheating.

Equipment

Large skillet or wok
Whisk
Microplane for lime zest
Wooden spoon

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