Spicy Thai Shrimp Salad with Candied Peanuts and Sesame Dressing

Sweet and spicy is a flavor combination that never gets old. In this vibrant shrimp salad, tender sautéed shrimp are coated in a luscious blend of Thai chili sauce, lime zest and butter, then served over a bed of crisp arugula and sesame-dressed cabbage slaw. Toasted peanuts get a quick candied coating for an irresistible crunchy topping.

This dish comes together in about half an hour and is perfect for a weeknight dinner that feels special. The cool, crunchy vegetables balance the warm, spicy shrimp, while the candied peanuts add a touch of sweetness and texture. It’s a complete meal in a bowl that will satisfy your craving for something bold and fresh.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lime. Mince the garlic. Cut the mini cucumber into half-moons. Shred the carrot if not pre-shredded.
2. In a small skillet over medium heat, add the peanuts and sugar. Cook, stirring constantly, until the sugar melts and coats the peanuts, about 2-3 minutes. Transfer to a plate and let cool.
3. In a large bowl, combine the arugula, shredded red cabbage, carrot, cucumber and sesame dressing. Toss to coat. Season with salt and pepper to taste.
4. Pat the shrimp dry with paper towels and season with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the shrimp for 2-3 minutes per side until pink and opaque. Add the garlic and cook for 30 seconds until fragrant.
5. Reduce heat to low. Add the Thai chili sauce, lime zest, lime juice and butter to the skillet. Stir until the butter melts and the sauce coats the shrimp, about 1 minute.
6. Divide the salad among plates. Top with the shrimp and sauce. Sprinkle with candied peanuts. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of lettuce instead of arugula?

Yes, you can substitute arugula with mixed greens, spinach or romaine lettuce. The peppery bite of arugula complements the sweet-spicy shrimp, but any sturdy green will work.

How do I store leftovers?

Store the shrimp and salad separately in airtight containers in the refrigerator for up to 2 days. The candied peanuts are best added just before serving to maintain crunch.

Can I make this dish nut-free?

Yes, omit the peanuts or replace them with toasted sesame seeds or crispy chickpeas for a similar crunch. Check that your sesame dressing is nut-free as well.