Ingredients

• 8 raw shrimp, peeled, deveined and tail on
• 1 teaspoon Thai chili garlic sauce
• 1 teaspoon mai poi sauce (Thai sweet chili sauce)
• 1/4 teaspoon chopped fresh Thai basil, plus more for garnish
• 1/4 teaspoon freshly chopped garlic
• 1/4 teaspoon green onion, chopped, plus more for garnish
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly chopped parsley
• Kosher salt and freshly ground black pepper
• 4 ounces mayonnaise
• 1/4 ounce rice wine vinegar
• 1/4 teaspoon freshly chopped garlic
• 1/4 teaspoon freshly chopped ginger
• 1/4 teaspoon canola oil
• 1/4 teaspoon sesame oil
• 1/2 ounce jicama, sliced
• 1/2 ounce red pepper, sliced
• 1/2 ounce yellow pepper, sliced
• 1/2 ounce daikon radish, sliced
• 1/4 teaspoon cilantro, chopped, plus more for garnish
• 1/4 ounce green onion, sliced
• 1 teaspoon canola oil, for cooking shrimp
• 1/2 cup cooked jasmine rice, for serving

Instructions

1. Watch how to make this recipe.
2. For the Thai saute shrimp: Mix the shrimp, Thai chili garlic sauce, mai poi, basil, garlic, onion, paprika, parsley and sprinkle with salt and pepper. Let the shrimp marinate in the sauce, about 1 hour.
3. Meanwhile for the Asian slaw: Whisk the mayonnaise, vinegar, garlic, ginger, canola oil and sesame oil in a bowl. Mix the mayonnaise mixture with the jicama, red pepper, yellow pepper, radish, cilantro and green onions. Chill the slaw in the refrigerator, about 30 minutes.
4. Heat the canola oil in a saute pan. Remove the shrimp from the marinade, reserving the marinade. Cook the shrimp until golden brown on both sides. Add the leftover marinade to the pan and stir until it thickens to a sauce consistency.
5. Place the rice in the center of a plate. Place the shrimp around the rice and drizzle the sauce over the shrimp. Place the Asian slaw on top of the rice. Garnish with Thai basil, cilantro and green onion.