Hoisin-Peanut Shrimp and Slaw
A colorful, flavorful meal featuring shrimp tossed in a rich hoisin-peanut sauce served over a crunchy slaw.
Ingredients
For the sauce
- ½ cup chunky peanut butter
- 1 jar hoisin sauce (7- to 7 ½-ounce, about ½ to ¾ cup)
- 2 limes zest and juice
- 3 cloves garlic finely grated
- Salt to taste
For the slaw
- 2 bags coleslaw blend (12- to 14-ounce each, about 10 cups) preferably a mix of cabbage and carrots
- 4 mini seedless cucumbers thinly sliced
- 1 jalapeño or serrano chile thinly sliced (optional)
- 1½ cups mixed herb leaves such as cilantro, mint, basil, or dill, plus more for garnish
For the shrimp
- 2 pounds large shrimp (16- to 20-count) peeled, deveined, and patted dry
- ½ cup fried onions or shallots store-bought or homemade
Instructions
Preparation
- 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.
- Add the slaw, cucumbers, a big pinch of salt, jalapeño if using, and the herbs to the bowl. Set aside.
Cooking
- 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.
Assembly
- Toss the slaw until combined, then top with the shrimp, fried onions, and more herbs.
- Serve right away.
Notes
This dish is lovely served on its own or with a side of rice. You can also wrap the shrimp and slaw in tortillas for a fun twist.