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Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

Scott Phillips

Servings: six as a light entrée; eight to ten as a side salad.


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

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 135
  • Sodium (mg): 620
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Protein (g): 17


  • 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 combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
  • In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.


Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that’s labeled “original,” “natural,” or “plain seasoned.”


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Reviews (2 reviews)

  • rinowick | 08/18/2021

    So delicious!! And easy. I had to substitute with chives for green onion and didn't have the green pepper but it was wonderful.

  • user-3177207 | 05/12/2015

    Made this meal as written and it was delicious. Great meal for those hot days of summer. It's sweet but light and flavourful.

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