- 1 pound 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
- 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 pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. 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. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. 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.
The Asian dressing can be refrigerated overnight.
The Asian-influenced flavors of this crunchy salad make it a natural pairing for Riesling. The drier style found in wines from Australia has citrusy flavors and floral notes that will go well with the lime and cilantro here.