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Asian Shrimp And Cabbage Salad

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  Medium shrimp 1 Pound, shelled and deveined
  Extra virgin olive oil 3 Tablespoon
  Asian fish sauce 1 1⁄2 Tablespoon
  Lime 1 , zest grated finely and juiced (Plus Lime Wedges For Serving)
  Lime wedges 4 (For Serving)
  Light brown sugar 1 Tablespoon
  Thai red curry paste 1 Teaspoon
  Shallot 1 Small, very finely chopped
  Green cabbage 1⁄2 Small, cored and finely shredded
  Carrots 2 , julienned
  Kirby cucumber 2 , thinly sliced
  Unsalted roasted peanuts 1 Cup (16 tbs), coarsely chopped
  Cilantro leaves 1 Cup (16 tbs)

1. Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pinkand curled,aboutlminute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
2. In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and chopped shallot. Add the cabbage, carrots, cucumbers and cooked shrimp and toss until evenly coated. Let the salad stand at room temperature for about 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with the lime wedges.

Recipe Summary

Side Dish

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