Thaw shrimp if frozen, peel shells, and pat dry. Season with salt and pepper. Heat oil in a skillet and fry shrimp for 1-2 minutes each side until pink and cooked through.

Boil water in a pot, add vermicelli noodles and cook according to package instructions (about 3-5 minutes). Drain and rinse under cold water.

In a mixing bowl, whisk together peanut butter, soy sauce, rice wine vinegar, garlic, ginger, honey, sriracha, and lime juice until smooth.

In a large bowl, combine cooked vermicelli, purple cabbage, cucumbers, carrots, jalapeño, avocado, green onions, cilantro, and mint. Toss gently.

Drizzle dressing over the salad, toss to coat, and top with crushed peanuts. Serve immediately.