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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(758)
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
758 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.

bibi

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

M

came together fast with bagged slaw, added some more carrot and pre cleaned shrimp halved for 2 adults, plenty to eat and a good amount of slaw left, which I'll use on a turkey sandwich tomorrow thumbs up from the 2 of us like someone else's idea of using up tahini in lieu of PB. make sure to thin the dressing with the hot water

Kylie M

It was a less than balmy 98 degrees yesterday and we were barbecuing but this seemed so refreshing as a salad. I made the salad part with basil and mint adding some thinly sliced sweet peppers. I kept the peanut sauce separate to be spooned on. Our guests drizzled the peanut sauce on the barbecue chicken as well. Everyone was very pleased. I’m looking forward to making it as written also.

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