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vietnamese-style shrimp with cabbage & peanuts

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

When I saw this recipe on delish.com I knew I had to try it. I fixed it for dinner with company and it was a hit. I doubled the recipe so I would have enough and I had very little leftover. One young man asked for the recipe, then said, "I don't usually like salads, so when I ask for the recipe, that's a compliment." It has a kick to it, but oh so flavorful.

►
(1 rating)
yield 6 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For vietnamese-style shrimp with cabbage & peanuts

  • 12 oz
    cold cooked and peeled small shrimp (used the 50 per lb. size)
  • 1/2
    chinese or napa cabbage
  • 20 sprig
    fresh cilantro (divided)
  • 1/3 c
    rice vinegar
  • 3 Tbsp
    peanut oil
  • 2 Tbsp
    fish sauce
  • 2 Tbsp
    asian chile sauce (used sriracha)
  • 1 Tbsp
    sugar
  • 1 tsp
    finely chopped or grated fresh ginger
  • 1 sm
    carrot (peeled and shredded)
  • 1/2 c
    roasted unsalted peanuts (coarsely chopped, divided)
  • 1
    small head boston lettuce

How To Make vietnamese-style shrimp with cabbage & peanuts

  • 1
    Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
  • 2
    Slice cabbage into chiffonade (very thin strips), about 1-2 inches long, to get 5 to 6 cups. Slice 12 cilantro sprigs very thin; reserve remaining sprigs for garnish. Keep everything chilled until ready to toss the salad.
  • 3
    Mix vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead; let cold dressing come to room temperature before tossing with the salad.
  • 4
    Just before serving, toss the shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Vietnamese-Style Shrimp with Cabbage & Peanuts:

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