- 1/4 cup(s) chili sauce, sweet Thai-variety
- 3 Tbsp low sodium soy sauce
- 2 Tbsp dark brown sugar
- 1 Tbsp fish sauce
- 1 Tbsp canned tomato paste
- 1 Tbsp fresh lime juice
- 1 Tbsp peanut oil, divided
- 2 tsp sambal oelek
- 1 1/2 tsp garlic paste
- 1 1/2 tsp tamarind paste
- 1 tsp peanut oil
- 1 pound(s) uncooked shrimp, large, peeled, deveined (defrosted if frozen)
- 2 large uncooked onion(s), thinly sliced
- 2 large sweet red pepper(s), thinly sliced
- 14 oz packaged coleslaw mix (shredded cabbage and carrots), *
- 4 medium uncooked scallion(s), sliced
- 1/4 cup(s) cilantro, fresh, minced
- 2 Tbsp peanuts, salted, chopped
To make sauce, in a large bowl, combine chili sauce, soy sauce, sugar, fish sauce, tomato paste, lime juice, 2 teaspoons oil, sambal oelok, garlic paste and tamarind paste; whisk to combine (sauce can be made up to 3 days ahead and stored in refrigerator).
Heat remaining teaspoon oil in a large nonstick skillet or wok over high heat. Cook shrimp, tossing frequently, until lightly browned and cooked through, about 8 to 10 minutes; remove to a plate.
Add onions and peppers to pan; cook, stirring frequently, until onions soften and peppers are crisp-tender, about 5 to 10 minutes.
Add slaw mix and cooked shrimp to pan, pour sauce over top and toss to combine; heat through, tossing gently.
Remove from heat and stir in scallions and cilantro; sprinkle with peanuts. Yields about 5 shrimp and 1 heaping cup vegetables per serving.
- *Or you can use 3 cups each shredded carrots and shredded cabbage instead of the slaw mix.The sauce ingredients can be found in the Asian section of most supermarkets. If you prefer, use a bottled Thai sauce instead – just make sure to account for any changes in the recipe’s SmartPoints value.We left the tails on the shrimp for a prettier presentation. Serve them peeled or unpeeled - the choice is yours.