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potstickers in a white bowl with chopsticks
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5 from 5 votes

Ginger Shrimp Potstickers with Peanut Sauce and Thai Chili Slaw

Crisp on the bottom, tender in the middle, serve these Ginger Shrimp Potstickers with creamy peanut sauce and a tangy-crisp Asian slaw.
This recipe makes about 36 potstickers. To adjust the servings in this recipe, click on the number next to servings.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Seafood
Cuisine: Asian
Keyword: freezer friendly, shrimp recipe
Servings: 6
Calories: 484kcal
Author: Jess Smith via Inquiring Chef
Cost: $10.00


  • Mixing Bowls
  • Food Processor
  • Saucepan
  • Non-Stick Skillet


Shrimp Potstickers

  • 12 oz Peeled and Deveined Raw Shrimp (defrost first if using frozen)
  • 1 ½ teaspoon grated Fresh Ginger
  • 1 cup Coleslaw Mix
  • 2 tablespoon Cilantro Leaves
  • 1 teaspoon Toasted Sesame Oil
  • ½ teaspoon Kosher Salt
  • 36 Wonton or Potsticker Wrappers, square or round
  • 2 tablespoon Cooking Oil (see note)
  • 2 tablespoon Water
  • Lime Wedges and Cilantro, for garnish

Peanut Sauce

  • 1 13.5 oz can Unsweetened Coconut Milk (regular, not “light”)
  • ¾ cup Creamy Peanut Butter
  • 2 tablespoon Brown Sugar
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Thai Red Curry Paste or Chili Garlic Sauce (more or less, depending on how much spice you prefer)

Thai Chili Slaw

  • 2 tablespoon Thai Chili Sauce
  • 1 tablespoon Rice Vinegar
  • 2 teaspoon Soy Sauce
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Honey
  • 10 oz Coleslaw Mix
  • 1 Red Bell Pepper, very thinly sliced
  • 1 teaspoon White Sesame Seeds (optional)


  • Make slaw: Whisk together Thai Chili Sauce, rice vinegar, 2 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and honey in a large mixing bowl. Add coleslaw and bell peppers and toss everything together. (Note: I like to use my hands to gently rub the dressing into the slaw - this helps to tenderize the coleslaw mix and helps the flavors to come together.) Refrigerate while preparing the potstickers. (Slaw can be made up to a day ahead.)
  • Make peanut sauce: Combine all sauce ingredients in a saucepan. Bring to a simmer, whisking occasionally. Simmer for 1 minute and then remove from heat. Set aside until ready to serve. (It will thicken as it sits.)
  • Assemble potstickers: In the bowl of a food processor, combine shrimp, ginger, coleslaw mix, cilantro leaves, 1 tsp. toasted sesame oil, and salt. Pulse a few times until all of the ingredients are coarsely chopped and evenly combined (do not over-chop).
  • Working with one wonton wrapper at a time, fill each wonton wrapper with about 1 ½ teaspoons of shrimp mixture. Set a small bowl of water near the wontons and dip your fingers in water, running them around the outsides of each wrapper (this will help them to seal). Pinch the wonton wrappers closed tightly, pressing out any air. Set the finished potstickers on a parchment-lined plate or sheet pan.
  • Cook potstickers: When all wrappers are assembled, heat a large nonstick pan over medium heat. Add 2 Tablespoons of cooking oil. When oil begins to shimmer, add potstickers in a single layer and cook without moving until the bottoms are golden brown, about 3 minutes. (Note: Cook potstickers in batches if needed.) Add water to the pan and cover with a tight-fitting lid. Cook, covered, for 2 to 4 minutes to let the potstickers cook through. (Remove one and test it if needed.) Remove lid and continue cooking until all of the water evaporates.
  • Give coleslaw a stir. Season with a pinch of salt. Sprinkle with sesame seeds.
  • Spread peanut sauce out on serving plates. Top with potstickers. Serve slaw on the side. Garnish with lime wedges and cilantro.


Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.
Peanut Sauce - This recipe makes a large batch of peanut sauce. If you love your sauce, you may use it all for this meal, but if you have some leftover, refrigerate it for up to 3 weeks. Use it as a dip for vegetables, serve it over rice and/or with chicken strips for dipping. 
Make Ahead (up to 8 hours) - To make potstickers ahead, assemble as directed. Spread out in a single layer on a parchment or wax paper-lined sheet pan or baking dish. Loosely cover with a damp paper towel. (If using sheet pan, I like to put an upside-down glass in the middle of the pan to hold the damp paper towel slightly above the potstickers. If using a baking dish the paper towel should sit slightly above the potstickers.) Cover with plastic wrap or foil. Refrigerate for up to 8 hours. 
Freeze - To freeze, assemble as directed. Spread out in a single layer on a parchment or wax paper-lined sheet pan. Transfer to the freezer, uncovered and freeze until solid, 3 to 4 hours. Store frozen potstickers in a freezer-safe bag for up to 3 months. Print and attach the label below so that cooking instructions are right at your fingertips!
ginger shrimp potstickers freezer label


Calories: 484kcal | Carbohydrates: 44g | Protein: 26g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1399mg | Potassium: 473mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1122IU | Vitamin C: 50mg | Calcium: 155mg | Iron: 4mg