Chilled Maine Shrimp with Cabbage and Peanuts, Viet

Name: Chilled Maine Shrimp with Cabbage and Peanuts, Vietnamese-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces chilled cooked and peeled Maine shrimp; 1/2 small head Chinese or Napa cabbage (about 12 ounces); 20 sprigs ( 1/2 bunch) fresh cilantro; 1 small head Boston lettuce; 1 small carrot (2 ounces), peeled and grated; 1/2 cup roasted unsalted peanuts, coarsely chopped; 1/3 cup rice vinegar; 2 tablespoons fish sauce; 3 tablespoons peanut oil; 2 tablespoons Asian chile paste (sambal olek); 1 teaspoon finely chopped fresh ginger; 1 tablespoon sugar

Servings: persons

12 ounces chilled cooked and peeled Maine shrimp
1/2 small head Chinese or Napa cabbage (about 12 ounces)
20 sprigs ( 1/2 bunch) fresh cilantro
1 small head Boston lettuce
1 small carrot (2 ounces), peeled and grated
1/2 cup roasted unsalted peanuts, coarsely chopped
1/3 cup rice vinegar
2 tablespoons fish sauce
3 tablespoons peanut oil
2 tablespoons Asian chile paste (sambal olek)
1 teaspoon finely chopped fresh ginger
1 tablespoon sugar

1
Pick over the shrimp, discarding any pieces of shell.
2
Cover and refrigerate.
3
Slice the cabbage into chiffonade (very thin strips) about 1 to 2 inches long.
4
Slice 12 of the cilantro sprigs (stems and leaves) very thin; reserve the remainder for garnish.
5
Separate and wash the Boston lettuce leaves.
6
keep everything well chilled until ready to mix the salad.
7
To make the dressing: Mix the vinegar, fish sauce, peanut oil, chile paste, ginger and sugar in a small bowl.
8
Set aside at room temperature.
9
When ready to serve the salad, combine the shrimp, cabbage, carrot, sliced cilantro, and two-thirds of the chopped peanuts with the dressing and toss well.
10
Line four small soup plates or salad plates with the tender leaves of lettuce and divide the shrimp and cabbage mixture evenly among them, mounding it is the center.
11
Sprinkle the remaining chopped nuts of the salad and garnish with the cilantro sprigs.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces chilled cooked and peeled Maine shrimp, 1/2 small head Chinese or Napa cabbage (about 12 ounces), 20 sprigs ( 1/2 bunch) fresh cilantro, 1 small head Boston lettuce, and more.

Yes, Chilled Maine Shrimp with Cabbage and Peanuts, Vietnamese-Style falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Maine Shrimp with Cabbage and Peanuts, Vietnamese-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions