Ingredients
- 3 tablespoon mayonnaise
- 2 teaspoons rice vinegar
- 1 tablespoon sesame oil (toasted)
- 1/4 teaspoon salt and pepper
- 12 ounces napa cabbage (about 1 small head, thinly sliced)
- 1 cup snap peas (cut in half on the diagonal, sugar snap peas)
- 1 green onion, thinly sliced
- 5 teaspoon honey
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons oil (vegetable oil)
- 20 jumbo (1 pound) fresh shrimp (peeled, tails left on and deveined, 16 to 20 per pound)
- 1/3 cup walnut halves (store-bought glazed walnut halves, I found them at Trader Joe's)
- Steamed rice (optional)
How to Make
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Step 1: Whisk mayonnaise, vinegar, sesame oil, salt, and pepper together in a large bowl. Add cabbage, peas. and green onion and toss until well combined. Set aside.
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Step 2: Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and red pepper flakes in a small bowl, then set aside. Increase heat to high. Add vegetable oil to pan, add shrimp, and cook until just beginning to turn pink, about 30 seconds. Add honey-soy sauce mixture and cook, stirring, until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts.
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Step 3: Divide Asian slaw mixture among four plates or bowls, top with shrimp/walnut mixture, drizzle with pan sauce, and serve with hot steamed rice if you like.
We hope you enjoy this recipe!
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