Hoisin-Peanut Shrimp and Slaw

By Ali Slagle

Updated Nov. 26, 2024

Hoisin-Peanut Shrimp and Slaw
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(785)
Comments
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Inspired by Vietnamese fresh spring rolls dipped into peanut sauce, this simple-to-prepare meal features sticky glazed shrimp and a lively salad of crunchy vegetables, sprightly herbs, crispy fried onions and a creamy peanut dressing. Hoisin sauce helps streamline the ingredient list; the sweet, salty, umami-filled condiment coats the shrimp before a quick broil and adds depth to the dressing. And by using a coleslaw blend, preferably one with a mix of vegetables, chopping is minimal, too. This recipe quickly feeds a crowd, but it can also be halved to serve four on a weeknight. For a heartier meal, eat with rice noodles or rice.

Featured in: Thanksgiving Can Be Hectic. Feeding Guests All Week Doesn’t Have to Be.

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Ingredients

Yield:6 to 8 servings
  • ½ cup chunky peanut butter
  • 1(7- to 7 ½-ounce) jar hoisin sauce (½ to ¾ cup)
  • 2limes
  • 3garlic cloves
  • Salt 
  • 2(12- to 14-ounce) bags coleslaw blend, preferably a mix of cabbage and carrots (about 10 cups)
  • 4mini seedless cucumbers, thinly sliced
  • 1jalapeño or serrano chile, thinly sliced (optional)
  • 1½ packed cups mixed herb leaves, such as cilantro, mint, basil or dill, plus more for garnish
  • 2pounds large shrimp (16- to 20-count), peeled, deveined and patted dry
  • ½ cup fried onions or shallots, storebought or homemade
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

652 calories; 35 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 16 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 37 grams sugars; 30 grams protein; 1079 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Toss the slaw until combined, then top with the shrimp, fried onions and more herbs. Serve right away.

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Ratings

5 out of 5
785 user ratings
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Comments

celia mllton

Love it, and being able to use readily available and (in some cases) prepped ingredients makes it so accessible for a weekday dinner. Bagged veggies shaming not appreciated.

Maggie

Made this last night and it was a hit--everyone loved it & it's going in rotation. The crispness & fresh flavors of the slaw and herbs was perfect. I was skeptical that there would be enough sauce and flavor, but it was spot on! The only adjustment I made was in Step 2--I mixed the shrimp with the hoisin, garlic and salt in a bowl and then spread it on the foil. Wound up using JIF peanut butter.

brigitte

Quite delicious. I only made on modification. In deference to my daughter, who is vegetarian, I substituted x firm tofu for the shrimp and it was a hit even with the meat eaters. Did the tofu cubes in the air fryer and they developed a nice caramelized crust. Topped with torn mint leaves.

Gloria Rohmann

Delicious! I didn't have many fresh herbs, but it was still great. I served it with linguine size Thai noodles. Nex t time I'm going to mix the noodles with the salad.

MamaPom

yuck. I will not make again. Not a big fan of the slaw

bibi

Is there any reason this couldn’t be served at room temperature as a salad?

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