Asian Slaw & Spicy Shrimp

By cmschnettler

Ingredients

• For the Slaw:
• 1 bag precut slaw with carrots
• 1/2 cup prepared peapods
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon rice wine vinegar
• 2 tablespoons white vinegar
• 1 tablespoon (less if you don't like heat) sriracha sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• For the shrimp:
• 5 or 6 large shrimp, thawed
• 1/2 teaspoon sesame oil
• 3 tablespoons olive oil (mine was hot pepper infused), divided
• 1 tablespoon soy sauce
• 1 teaspoon sriracha
• 2 tablespoons water

Details

Servings 9
Adapted from lawrence.com

Preparation

Step 1

Add the peapods to the slaw mix.

Whisk together the rest of the ingredients and pour over. This is best if you do it a day in advance so it has a chance to marinate and soak up.

When you are ready to eat, prepare your shrimp. Whisk together the water, sesame oil, 1 tablespoon of olive oil (or hot chili oil), soy sauce and sriracha. Soak the shelled and deveined shrimp for a couple of minutes while you heat the rest of the olive oil and a drop or two of sesame oil in a skillet over medium high heat.

When the oil is hot, add the shrimp and pour the marinade over.

Cook shrimp for about two minutes on each side, maybe less on the second side.

Place the shrimp on top of slaw.