Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw
Photo by Scott Phillips


  • 2 Tbs. toasted sesame oil
  • 2 medium carrots, peeled and grated
  • 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
  • 5 tsp. granulated sugar
  • 4 tsp. fish sauce
  • Kosher salt and freshly ground black pepper
  • 2 lb. large or jumbo shrimp, peeled and deveined
  • + 4 more ingredients
    • 3 Tbs. seasoned rice vinegar
    • 1 large red bell pepper, seeded and very thinly sliced
    • 1/3 cup chopped lightly salted peanuts
    • 1 small head Napa cabbage (about 1-½ lb.), halved, cored, and sliced crosswise very thinly

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to...

View full recipe at Fine Cooking


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