Shrimp and cabbage salad with lime and peanuts
Delight in the flavorful combo of succulent shrimp, crunchy cabbage, zesty lime, and nutty peanuts in this refreshing salad bursting with a symphony of tastes.
Ingredients:
- 450g medium shrimp, shelled and deveined
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Asian fish sauce
- Finely grated zest and juice of 1 lime, plus lime wedges for serving
- 1 tablespoon light brown sugar
- 1 teaspoon Thai red curry paste
- 1 small shallot, very finely chopped
- 1/2 small green cabbage, cored and finely shredded (6 packed cups)
- 2 carrots, julienned
- 2 Kirby cucumbers, very thinly sliced
- 1 cup unsalted roasted peanuts, coarsely chopped
- 1 cup cilantro leaves
Instructions:
- Start by heating a large pot of water with salt until it boils, then prepare a bowl filled with ice-cold water. Cook the shrimp in the boiling water until they turn pink and curl up, which should take around 1 minute. Once done, drain the shrimp and place them in the ice water to cool down. After cooling, drain and gently dry the shrimp with a paper towel.
- Combine olive oil, fish sauce, lime zest, lime juice, brown sugar, red curry paste, and shallot in a large bowl. Mix well before adding cabbage, carrots, cucumbers, and shrimp. Stir everything together until all ingredients are evenly coated. Allow the mixture to sit at room temperature for about 20 minutes to slightly wilt the cabbage. Before serving, toss the salad once more, sprinkle with peanuts and cilantro, and accompany with lime wedges.
Summary:
- Calories: 1897 kcal
- Fat: 116 g
- Protein: 142 g
- Carbs: 102 g
- Potassium: 4453 mg
- Magnesium: 603 mg