Hoisin-Peanut Shrimp and Slaw

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

½ cup chunky peanut butter

1 (7- to 7 ½-ounce) jar hoisin sauce (½ to ¾ cup)

2 limes

3 garlic cloves

Salt

2 (12- to 14-ounce) bags coleslaw blend, preferably a mix of cabbage and carrots (about 10 cups)

4 mini seedless cucumbers, thinly sliced

1 jalapeño or serrano chile, thinly sliced (optional)

1½ packed cups mixed herb leaves, such as cilantro, mint, basil or dill, plus more for garnish

2 pounds large shrimp (16- to 20-count), peeled, deveined and patted dry

½ cup fried onions or shallots, storebought or homemade

Directions at cooking.nytimes.com

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