Peanut BBQ Slaw with Shrimp and Apricots

Name: Peanut BBQ Slaw with Shrimp and Apricots
Cuisine: American
Ingredients: ▪️3 cloves garlic, minced or grated; ▪️3 tbsp Japanese barbecue sauce or regular BBQ sauce (I used the brand Bachan’s — you could also just use hoisin here); ▪️2 tbsp rice vinegar; ▪️2 tbsp soy sauce; ▪️2 1/2 tbsp water (plus more if needed for thinning out); ▪️2 tbsp peanut butter; ▪️2 tbsp toasted sesame oil; ▪️2 lb. shrimp or rock shrimp, peeled and deveined; ▪️1/2 head red cabbage, thinly sliced; ▪️2 large carrots peeled into thin ribbons; ▪️2 heads of baby bok choy, finely chopped (you can also just do double the cabbage if you don’t want bok choy); ▪️1 bunch cilantro, finely chopped; ▪️1 bunch scallions, chopped; ▪️Avocado oil, for pan; ▪️1/2 cup cashews, for topping; ▪️4 apricots, thinly sliced (1 per serving); ▪️2 avocados, thinly sliced; ▪️Sesame seeds, to taste, optional

5 steps

Updated at: Thu, 17 Aug 2023 05:09:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories619.1 kcal (31%)

Total Fat31.5 g (45%)

Carbs34.1 g (13%)

Sugars16.2 g (18%)

Protein55.5 g (111%)

Sodium1213.1 mg (61%)

Fiber9.1 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

FOR THE DRESSING:

3 clovesgarlic

minced or grated

3 TbspJapanese barbecue sauce

or regular BBQ sauce, I used the brand — you could also just use hoisin here

2 Tbsprice vinegar

2 Tbspsoy sauce

2 ½ Tbspwater

plus more if needed for thinning out

2 Tbsppeanut butter

2 Tbsptoasted sesame oil

FOR THE SALAD:

2 lbshrimp

or rock shrimp, peeled and deveined

0.5 headred cabbage

thinly sliced

2carrots

large, peeled into thin ribbons

2 headsbaby bok choy

finely chopped, you can also just do double the cabbage if you don’t want bok choy

1 bunchcilantro

½ cupcashews

thinly sliced, 1 per serving

Instructions

Step 1

1. In a bowl, whisk together all of the ingredients for the dressing/marinade until silky and combined. If it’s too thick, add more water, 1 tsp at a time. Taste to ensure you like all levels of salt/sweet before moving forward! If you don’t, adjust according to your taste.

Step 2

2. Place the shrimp into a bag or dish for marinating. Pour a third of the dressing onto the shrimp and coat thoroughly on all sides. Reserve the rest of the dressing. Marinate for 20-30 minutes.

Step 3

3. While the shrimp marinates, prepare the ingredients for the salad. In a large bowl, add the cabbage, carrot, bok choy and cilantro. Reserve a small handful of scallions for topping and add the rest of the chopped scallions to the salad. Add half of the apricot slices into the salad mix, reserving the rest for topping.

Step 4

4. Heat a skillet over high heat. Season with a splash of avocado oil. Once the oil is shimmering, add the shrimp and cook for 2 minutes per side, or until fully cooked throughout. Remove from the pan.

Step 5

5. Pour the rest of the dressing onto the salad and toss together. Plate with a sprinkle of cashews, apricot slices, avocado slices and about 1/2 lb rock shrimp per person. Top with reserved scallions and sesame seeds.