Begin by washing and shredding the cabbage and carrots into thin, uniform strips. Chop the red bell pepper and slice the cucumber. Place all vegetables in a mixing bowl.

If using raw shrimp, heat oil in a skillet and sauté shrimp until they turn pink and opaque. For pre-cooked shrimp, thaw and pat dry, then add to vegetable bowl.

In a mixing bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic until smooth. Adjust consistency with water if too thick.

Pour peanut dressing over vegetables and shrimp. Toss gently until evenly coated.

Add fresh cilantro and mint to the salad, sprinkle peanuts on top, and serve immediately.