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Curry-Dusted Shrimp With Slaw

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8 ounces savoy cabbage, thinly shredded (about 4 cups)

1 medium carrot, peeled and grated

4 green onions, green part thinly sliced on the diagonal

1/4 cup rice vinegar

1 teaspoon Asian fish sauce

1 teaspoon sugar

1 teaspoon kosher salt or to taste

2 tablespoons toasted white and/or black sesame seeds


2 teaspoons sugar

2 teaspoons mild yellow curry powder

1 teaspoon sweet paprika

2 pounds medium shrimp, peeled and deveined (tails on optional)

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