Do you want a quick and tasty meal that wakens your taste buds? Look no further than this Hoisin-Peanut Shrimp and Slaw! It’s colorful, packed with flavor, and perfect for busy days or weekend gatherings.
Why Make This Recipe
This recipe is not only delicious but also easy to prepare. The mix of hoisin and peanut butter gives the shrimp a rich taste that pairs wonderfully with crunchy slaw and fresh herbs. It’s a great way to enjoy a healthy meal without spending hours in the kitchen. Plus, your family will love it!
How to Make Hoisin-Peanut Shrimp and Slaw
Ingredients:
- ½ cup chunky peanut butter
- 1 (7- to 7 ½-ounce) jar hoisin sauce (½ to ¾ cup)
- 2 limes
- 3 garlic cloves
- Salt
- 2 (12- to 14-ounce) bags coleslaw blend, preferably a mix of cabbage and carrots (about 10 cups)
- 4 mini seedless cucumbers, thinly sliced
- 1 jalapeño or serrano chile, thinly sliced (optional)
- 1½ packed cups mixed herb leaves, such as cilantro, mint, basil, or dill, plus more for garnish
- 2 pounds large shrimp (16- to 20-count), peeled, deveined, and patted dry
- ½ cup fried onions or shallots, store-bought or homemade
Directions:
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Arrange a rack 5 inches from the broiler and heat it to high. In a large bowl, stir together the peanut butter, ¼ cup hoisin sauce, the zest and juice of the limes, and 3 tablespoons of warm water. Finely grate 1 garlic clove into the mix, then season to taste with salt. To the bowl, add the slaw, cucumbers, a big pinch of salt, jalapeño if using, and the herbs. Set aside.
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On a foil-lined sheet pan, add the shrimp, remaining hoisin sauce, and a big pinch of salt. Finely grate the other 2 garlic cloves on top. Toss until well coated, then spread into a single layer. Broil until the shrimp are pink and just beginning to curl, about 3 to 5 minutes.
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Toss the slaw until combined, then top with the shrimp, fried onions, and more herbs. Serve right away.
How to Serve Hoisin-Peanut Shrimp and Slaw
This dish is lovely served right away on its own or with a side of rice. You can also wrap the shrimp and slaw in tortillas for a fun twist!
How to Store Hoisin-Peanut Shrimp and Slaw
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. The shrimps are best hot, so you can reheat them in the oven or a skillet—just be careful not to overcook them.
Tips to Make Hoisin-Peanut Shrimp and Slaw
- Use fresh herbs for the best flavor.
- If you like it spicy, add extra jalapeño slices.
- Don’t overcook the shrimp; it only takes a few minutes under the broiler.
Variation
You can swap out the shrimp for chicken or tofu if you prefer. The sauce works well with any protein!
FAQs
1. Can I make this dish ahead of time?
You can prep the slaw and sauce ahead, but it’s best to cook the shrimp just before serving.
2. What if I don’t have hoisin sauce?
If you’re in a pinch, you can substitute with teriyaki sauce or a mix of soy sauce and a bit of sugar.
3. Can I freeze the leftovers?
It’s best not to freeze this dish as the texture of the shrimp may change. It’s best enjoyed fresh!
