How to Make It
In a small bowl, whisk together the coconut milk, peanut butter, vinegar and red curry paste until combined. Season with salt and pepper.
In a medium saucepan of boiling water, blanch the shrimp until they start to curl, about 1 minute. Drain the shrimp and set aside.
In a large bowl, toss the mixed greens, jicama, bean sprouts, scallions, carrot, red pepper and cilantro. Add the shrimp and the coconut dressing and toss well. Mound the salad on 4 large plates and serve at once.