Asian Shrimp and Cabbage Salad

Name: Asian Shrimp and Cabbage Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Asian
Ingredients: 2 Tbsps Asian fish sauce; 2 carrots, julienned; 237 milliliters cilantro leaves; 2 Kirby cucumbers, very thinly sliced; 1 Finely grated zest and juice of lime, plus lime wedges for serving; 1 Tbsp light brown sugar; 3 Tbsps extra-virgin olive oil; 237 milliliters unsalted roasted peanuts, coarsely chopped; 1 small shallot, very finely chopped; 454 grams shrimp, shelled and deveined; 1 teaspoon Thai red curry paste

Asian Shrimp and Cabbage Salad is a gluten free, dairy free, and pescatarian main course. One serving contains 331 calories, 24g of protein, and 20g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 50 minutes. If you have roasted peanuts, shrimp, juice of lime, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of salted water to a boil and fill a bowl with ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Add the shrimp to the boiling water and cook until pink and curled, about 1 minute.

Ingredients you will need

Shrimp

Water

Drain the shrimp and transfer them to the ice water to cool.

Ingredients you will need

Water

Shrimp

Drain and pat dry.

In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot.

Ingredients you will need

Red Curry Paste

Brown Sugar

Fish Sauce

Lime Juice

Lime Zest

Olive Oil

Shallot

Equipment you will use

Whisk

Bowl

Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated.

Ingredients you will need

Cucumber

Cabbage

Carrot

Shrimp

Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

Ingredients you will need

Lime Wedge

Cilantro

Cabbage

Peanuts

Equipment

Bowl

Pot

Whisk

Ingredients

Servings:

2Tbsps

Asian fish sauce 2

carrots, julienned 237milliliters

cilantro leaves 2

Kirby cucumbers, very thinly sliced 1

Finely grated zest and juice of lime, plus lime wedges for serving 1Tbsp

light brown sugar 3Tbsps

extra-virgin olive oil 237milliliters

unsalted roasted peanuts, coarsely chopped 1small

shallot, very finely chopped 454grams

shrimp, shelled and deveined 1teaspoon

Thai red curry paste

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.