Seared Shrimp & Nam Jim Vinaigrette over Vermicelli & Vegetable Slaw & Scallion Peanut Crunch


fresh ingredients


  • 10 oz
  • 1 oz
    sweet ginger garlic seasoning
  • 4 oz
    nam jim sauce (contains anchovies)
  • 4 oz
  • 2 oz
    red cabbage
  • 4 oz
  • 2 oz
    green cabbage
  • 2 oz
    green onion
  • 1 oz
  • 4 oz
  • 12 pcs
  • 2 oz

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Large skillet

Medium pot 

Vegetable peeler

Small bowl 

Large bowl

Paper towel 


cook along



Bring a medium pot of water to boil;

Halve the lime;

Thinly slice cucumbers into rounds, then cut into half moons;

Core and thinly slice red & green cabbage;

Cut ends of carrots if necessary, then peel into ribbons;

Thinly slice green onion, separating the white bottoms & green tops;

Roughly chop peanuts;

Roughly chop the cilantro leaves & stems.

1Cook Noodles

Add noodles to pot of boiling water. Cook for 2-3 minutes. Drain, rinse with cold water & set aside. 

2Make Green Onion-Peanut Crunch

In a large skillet, heat a drizzle of oil on medium. Sauté peanuts & the white bottoms of the green onion until fragrant. Transfer to a bowl; season with ginger garlic seasoning. Wipe out & reserve the pan.

3Cook Shrimp

In the same pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel (remove the shells from the tails if desired). Season with salt, pepper. Cook, 1 to 2 min per side, until the shrimp starts turning pink & cooked through/firm.

4Make Slaw

In a large bowl, combine the cabbage, carrots, noodles, cucumbers, ½ cilantro leaves & stems, ½ the green onion-peanut crunch, ½ of the nam jim & a drizzle of oil. Divide the slaw between your plates. Top with the shrimp. Garnish with the remaining vinaigrette & green onion-peanut crunch, cilantro, scallion & lime wedges.