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Hoisin-Peanut Shrimp and Slaw
10 min
15 min
25 min
6 to 8 servings
Steps
- Arrange a rack 5 inches from the broiler and heat 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 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.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
