Asian Shrimp and Rainbow Slaw Bowls
Prep time
Cook time
Total time
Serves: 4 bowls
  • 1 lb large raw, deveined shrimp (about 30 shrimp)
  • dash of salt and pepper
  • 3 tbs chili garlic sauce
  • 1 tsp olive oil
Peanut Sauce
  • ½ cup PB2 + ⅓ cup water (or ¼ cup + 1 tbs regular peanut butter)
  • 2 tbs soy sauce
  • 2 tsp agave or honey
  • Juice of 1 lime
  • dash of pepper
Salad Fixings
  • 1 head of napa cabbage, finely chopped
  • 1 red bell pepper, chopped
  • 2 medium carrots, sliced into matchsticks
  • 3 green onion, finely chopped
  • ¼ cup chopped fresh cilantro
  1. Preheat oven to 400 degrees.
  2. Place shrimp on a plate lined with paper towel. Pat the shrimp dry with another paper towel. Sprinkle salt and pepper on shrimp and add them to a large bowl. Add in the chili garlic sauce and olive oil. Toss to evenly coat.
  3. Spread the shrimp out on a large lined baking sheet. Bake in the oven for about 5 minutes until the shrimp are pink and cooked through. Set shrimp aside.
  4. Combine all peanut sauce ingredients in a small dish. Using a fork, quickly stir until the mixture is creamy. Set aside.
  5. Place equal amounts of cabbage, bell pepper, carrots, and green onion into 4 bowls. Top each bowl with 7-8 shrimp and 2 tbs of peanut sauce. Top each bowl with a sprinkle of fresh cilantro.
Serving size: 1 bowl
Nutrition Information (per serving) from
Calories: 263 Fat: 5.2g Carb: 23.5g Fiber: 6.9g Protein: 32.6g Sugar 12g Sodium: 1515mg
Weight Watchers Points (calculated on member website)
WW: 6 Points Plus
Recipe by Destination Delish at