Thai Shrimp Flatbreads: Spicy, savory shrimp layered with a homemade crunchy slaw and spicy peanut sauce. A light, fresh summer meal! #spons

Thai Shrimp Flatbreads

Just a moment please...

Yield
Makes 6 flatbreads
Prep Time
Total Time

Spicy shrimp cooked and stacked high with a crunchy cabbage and carrot slaw and a spicy peanut sauce! A great, light summer meal!

Ingredients

1 pound medium-sized shrimp, peeled
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon fish sauce
1 teaspoon sesame oil
1/2 teaspoon red curry paste
6 flatbreads
Fresh mint, garnish

Quick Cabbage Slaw:

2 cups shredded cabbage
1 cup grated carrots
2 scallions, minced
1 red Fresno pepper, minced
2 tablespoons rice wine vinegar
Pinch of salt and pepper

Spicy Peanut Sauce:

1/3 cup creamy peanut butter
1/3 cup warm water
1 tablespoon hoisin sauce
1 lime, juice only
1 teaspoon soy sauce
1 teaspoon sriracha sauce
Print Recipe     Pin Recipe

Directions

1) In a small bowl, stir together rice wine vinegar, honey, fish sauce, sesame oil, and curry paste. Pour over peeled shrimp and let sit for 15 minutes.

2) To cook shrimp, heat a large skillet over medium-high heat. Once hot, drain shrimp and add to the skillet. If you aren’t using a nonstick skillet, add a drizzle of oil also. Cook shrimp for 2-3 minutes per side until they are cooked through. Then remove from heat.

3) To make slaw, shred cabbage and carrots and stir together with other ingredients. Season with salt. The slaw is best if you can make it in advance so flavors can mingle a bit.

4) For peanut sauce, stir together peanut butter, hoisin sauce, lime juice, soy sauce, sriracha sauce, and warm water. Stir together until smooth.

Assemble flatbreads by adding a big heap of slaw, then a few shrimp to each one, then a drizzle of sauce and some fresh mint.