Hoisin-Peanut Shrimp and Slaw
Ingredients
- ¼ C chunky peanut butter
- 6 TBSP hoisin sauce (.2 TBSP / 4 TBSP)
- 1 lime
- 3 garlic cloves
- Salt
- 1 (12- to 14-ounce) bags coleslaw blend, preferably a mix of cabbage and carrots (about 10 cups)
- 2 mini seedless cucumbers, thinly sliced
- 1 jalapeño or serrano chile, thinly sliced (optional)
- 1 bunch cilantro
- 1 pounds large shrimp (16- to 20-count), peeled, deveined and patted dry
- ¼ C fried onions or shallots, storebought or homemade
Directions
- Arrange a rack 5 inches from the broiler and heat to high. In a large bowl, stir together the peanut butter, 2 TBSP hoisin sauce, the zest and juice of the lime and 1.5 tablespoons warm water. Finely grate 1 garlic clove into the mix, then season to taste with salt. To the bowl, add — but don’t stir — the slaw, cucumbers, a big pinch of salt, jalapeño, if using, and the herbs. Set aside.
- On a foil-lined sheet pan, add the shrimp, remaining hoisin sauce and a big pinch of salt. Finely grate the remaining 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, 3 to 5 minutes.
- Toss the slaw until combined, then top with the shrimp, fried onions and more herbs. Serve right away.