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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