Asian Shrimp And Cabbage Salad Recipe


MethodMain Ingredient


 Medium shrimp1 Pound, shelled and deveined
 Extra virgin olive oil3 Tablespoon
 Asian fish sauce1 1⁄2 Tablespoon
 Lime1 , zest grated finely and juiced (Plus Lime Wedges For Serving)
 Lime wedges4 (For Serving)
 Light brown sugar1 Tablespoon
 Thai red curry paste1 Teaspoon
 Shallot1 Small, very finely chopped
 Green cabbage1⁄2 Small, cored and finely shredded
 Carrots2 , julienned
 Kirby cucumber2 , thinly sliced
 Unsalted roasted peanuts1 Cup (16 tbs), coarsely chopped
 Cilantro leaves1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1982 Calories from Fat 1161

% Daily Value*

Total Fat 125 g192.8%

Saturated Fat 15.1 g75.4%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 2829.2 mg117.9%

Total Carbohydrates 80 g26.8%

Dietary Fiber 20.9 g83.6%

Sugars 33.9 g

Protein 141 g281.2%

Vitamin A 455.8% Vitamin C 141.4%

Calcium 47.8% Iron 100.8%

*Based on a 2000 Calorie diet


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.