Looking for a vibrant, flavor-packed dinner that comes together fast? This Hoisin-Peanut Shrimp and Slaw recipe is your new weeknight hero. Juicy broiled shrimp tossed in sweet-savory hoisin, paired with a creamy, peanut-lime slaw, and topped with crispy fried onions — it’s got crunch, heat, and freshness in every bite.
This isn’t your typical shrimp salad. It’s bold, balanced, and deeply satisfying — perfect for warm weather meals or anytime you’re craving something crisp and comforting. With easy-to-find ingredients and just a few steps, this dish brings restaurant-quality flavor to your own kitchen, fast.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Fresh & Crunchy – Slaw packed with cabbage, cucumbers, herbs, and crispy onions.
- Bold Flavor Combo – Sweet hoisin, spicy chile, nutty peanut butter, and tangy lime.
- Fast Cooking – Ready in under 30 minutes with minimal cooking required.
- Customizable – Easy to adjust the heat, herbs, or protein.
- Make-Ahead Friendly – Slaw and dressing can be prepped ahead for even quicker assembly.
What makes this Hoisin-Peanut Shrimp and Slaw stand out is the contrast — hot, sticky shrimp layered over a cool, crisp slaw tossed in a zesty peanut dressing. Each bite delivers crunch, creaminess, and a hit of umami that lingers in the best way.
Ingredients Needed
Here’s what you’ll need to make this fresh and flavorful dish:
For the Hoisin-Peanut Dressing:
- ½ cup chunky peanut butter – adds texture and richness
- ¼ cup hoisin sauce – sweet and savory base
- 2 limes – zest and juice for brightness
- 1 garlic clove – finely grated for punch
- 3 tbsp warm water – thins the dressing
- Salt – to taste
For the Slaw:
- 2 bags (12–14 oz each) coleslaw mix – about 10 cups of shredded cabbage and carrots
- 4 mini seedless cucumbers – thinly sliced
- 1 jalapeño or serrano chile – optional, thinly sliced for heat
- 1½ cups packed mixed herb leaves – cilantro, mint, basil, or dill
- Pinch of salt – to draw out moisture
For the Shrimp:
- 2 lbs large shrimp (16–20 count) – peeled, deveined, and patted dry
- ½ to ¾ cup hoisin sauce – to coat shrimp
- 2 garlic cloves – finely grated
- Salt – to season shrimp
For Garnish:
- ½ cup crispy fried onions or shallots – store-bought or homemade
- Extra fresh herbs – for brightness
How to Make Hoisin-Peanut Shrimp and Slaw
Step 1: Prepare the Dressing and Slaw Base
- Position an oven rack about 5 inches from the broiler and preheat to high.
- In a large mixing bowl, combine the peanut butter, ¼ cup hoisin sauce, lime zest, lime juice, and warm water. Stir until smooth.
- Grate 1 garlic clove into the mixture and season with salt to taste.
- Add the coleslaw mix, sliced cucumbers, jalapeño (if using), herb mix, and a pinch of salt to the bowl — but don’t toss yet. Let it sit while you prepare the shrimp.
Tip: Not tossing right away prevents the slaw from wilting too early.
Step 2: Broil the Shrimp
- Line a sheet pan with foil for easy cleanup.
- Add shrimp to the pan and drizzle with the remaining hoisin sauce. Season with a generous pinch of salt.
- Grate the remaining 2 garlic cloves over the shrimp.
- Toss everything to coat evenly, then spread shrimp out in a single layer.
- Broil on high for 3 to 5 minutes, or until shrimp turn pink, slightly charred on the edges, and start to curl.
Visual cue: Shrimp should be opaque and slightly caramelized from the hoisin.
Step 3: Assemble the Dish
- Now toss the slaw ingredients gently until everything is evenly coated in the peanut dressing.
- Divide slaw into bowls or onto a serving platter.
- Top with the hot shrimp.
- Sprinkle with fried onions and garnish with more herbs for color and flavor.
Serve immediately for the best texture.
Serving and Storage Tips
How to Serve:
- Serve warm shrimp over chilled slaw for a delightful hot-cold contrast.
- Great as a main course or served in lettuce cups or rice paper wraps for a handheld version.
- Pairs well with jasmine rice, sesame noodles, or crunchy spring rolls.
Storage:
- Store slaw and shrimp separately to preserve texture.
- Slaw can be kept in an airtight container for up to 2 days (toss just before serving).
- Cooked shrimp will keep for 2–3 days in the fridge.
Reheating:
- Shrimp can be gently reheated in a skillet or microwave.
- Slaw is best enjoyed cold or at room temperature.
Helpful Notes
- Peanut Allergy? Substitute almond butter or sunflower seed butter for a similar nutty flavor.
- Make It Spicier: Add sriracha or a pinch of crushed red pepper to the hoisin sauce.
- Go Vegetarian: Swap shrimp for grilled tofu, tempeh, or sautéed mushrooms.
- Herb Tip: Mix herbs based on what you have — mint adds freshness, cilantro brings brightness, and basil gives it an Asian fusion edge.
- Use Fresh Garlic: It adds pungency and depth—don’t skip it.
Conclusion
This Hoisin-Peanut Shrimp and Slaw recipe is proof that healthy, delicious meals don’t have to take all night. It’s full of bold flavors, vibrant textures, and comes together with minimal effort. Whether you’re cooking for a crowd or just yourself, this recipe is guaranteed to impress.
The spicy, sticky shrimp and creamy peanut-lime slaw hit every craving: savory, sweet, tangy, and crunchy — all in one dish.
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Which herbs did you use? Did you try it with tofu or noodles? Let us know below!
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat dry before broiling to avoid excess moisture that can prevent caramelization.
Can I make this dish ahead of time?
You can prepare the dressing and slaw ingredients ahead, but don’t toss until just before serving. Cooked shrimp can also be made ahead and reheated.
Is this recipe gluten-free?
It can be! Use a certified gluten-free hoisin sauce and ensure your fried onions are gluten-free, or skip them.
What can I substitute for peanut butter?
Almond butter, cashew butter, or sunflower seed butter all work well if you have allergies or want a different flavor.
Why is my slaw watery?
If you salt the slaw too early or toss it too far in advance, the veggies will release water. Only toss right before serving to keep it crisp.