- 10 oz. shrimp (fresh or frozen & thawed)
- 2 tablespoons calabrian chili orange spread/jam or similar hot pepper jam
- 3 tablespoons Japanese BBQ sauce
- 2 teaspoons olive oil
- 1 cup chopped bok choy
- 3 cups finely chopped cabbage (any color)
- 1 cup coarsely shredded carrots
- 1 yellow bell pepper, chopped
- ⅓ english cucumber, quartered lengthwise and sliced
- 2 green onions, sliced
- 1-2 teaspoons sriracha
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- ¼ cup roasted peanuts
Clean and peel the shrimp, defrosting if needed. Toss with the hot pepper jam and Japanese BBQ sauce until well coated in both. Heat a skillet over medium-high heat and add the olive oil. Sauté the shrimp until fully cooked and the sauce has thickened and caramelized around the shrimp. Remove to a bowl and keep warm.
Chop the bok choy and cabbage thinly. Coarse shred the carrot and chop/slice the pepper, cucumber, and onions. Combine all of the veggies in a large bowl and set aside.
For the dressing, whisk together the sriracha, sesame oil, and vinegar plus a pinch of salt, to taste. Pour half the dressing over the salad veggies in the bowl and toss/stir until evenly distributed. Drizzle on extra as desired. Add the roasted peanuts.
To serve, fill half of an individual shallow bowl with cole slaw and the other half with the warm shrimp. Serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes