Asian Grilled Shrimp and Slaw

Ingredients 

Rice

• 2 cup Water 
• 2 Tablespoon Butter
• 1 Tablespoon Sesame Seeds 
• 2 teaspoon Salt
• 1/2 teaspoon Pepper 
• 1 cup Rice
• 1/2 cup Cilantro, chopped

Marinade

• 1/4 cup Sweet Chili Sauce 
• 4 Tablespoon Hoison Sauce (divided)
• 2 Tablespoon Ginger, grated
• 2 Tablespoon Soy Sauce 
• 1-1/2 Tablespoon Toasted Sesame Seeds 
• 1 Tablespoon Peanut Butter
• 1 Tablespoon Ginger-Garlic Paste
• 1/2 Tablespoon Sesame Oil
• 2 teaspoon Lime Juice
• 2 teaspoon Brown Sugar
• 1-1/2 teaspoon Cornstarch
• 2 pound Shrimp

Slaw

• 3 cup Green Cabbage, sliced thin
• 3 cup Red Cabbage, sliced thin
• 2 Carrots, shredded 
• 1/2 Red Onion, sliced thin
• 4 Green Onions, chopped
• 1/2 cup Cilantro, chopped
• 1/3 cup Basil, chopped (Thai Basil preferred if available)

Directions 

1. For rice: in a medium sauce pan, bring water, butter, sesame seeds, salt, and pepper to a bowl. Add rice, reduce to a simmer, and cook covered for 20 minutes. Remove from heat, fluff with a fork, and stir in cilantro. Cover to keep warm until ready to serve: do not continue to heat. 
2. In a medium mixing bowl, combine sweet chili sauce, 2 tablespoon hoison sauce, Ginger, soy sauce, sesame seeds, peanut butter, ginger-garlic paste, sesame oil, lime juice and brown sugar.  Whisk until well combined. 
3. Remove 6 tablespoons of marinade into a saucepan and add an additional 2 tablespoons hoison sauce and cornstarch. Cook on medium heat, whisking constantly until the sauce begins to thicken, about 3 minutes. 
4. Coat shrimp in thickened sauce and place on skewers. Grill on all sides until cooked through. 
5. Add the remaining (un-thickened) marinade to the slaw ingredients. Toss together in a large bowl until well combined. 
6. Serve rice, shrimp, and slaw together. Enjoy!

Nutrition

Servings: 6

Calories: 471

Fat: 11.9

Carbs: 48.8

Fiber: 4.2

Protein: 40.1