Spicy Thai Shrimp with Sesame Cabbage Salad and Candied Peanuts

Sweet and spicy is a flavor combination that never gets old. In this dish, succulent shrimp are coated in a luscious Thai chili sauce with a hint of lime zest and butter, then served over a crisp sesame cabbage and arugula salad. The finishing touch? Crunchy candied peanuts that add a delightful texture and nutty sweetness.

This meal comes together quickly, making it perfect for a weeknight dinner that feels special. The refreshing salad balances the heat of the shrimp, while the candied peanuts provide a satisfying crunch. It’s a vibrant, flavorful dish that will brighten your table.

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Ingredients

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 ounce Arugula LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and peel the carrots, then grate them on the largest holes of a box grater. Transfer the grated carrots to a large bowl. Trim the cucumber, halve it lengthwise and slice crosswise into thin half-moons. Zest the lime, then quarter it. Peel and mince or grate the garlic.
2. Heat a large, preferably nonstick, pan over medium-high heat. Add the peanuts, 2 teaspoons sugar (4 teaspoons for 4 servings) and 2 tablespoons water. Cook, stirring often, until the water evaporates and the peanuts are coated and lightly toasted, 3-5 minutes. Turn off the heat and transfer the candied peanuts to a small bowl. Wipe out the pan.
3. To the bowl with the grated carrots, add the cucumber, shredded red cabbage, arugula, sesame dressing and the juice from two lime wedges (four wedges for 4 servings). Toss everything together to combine. Season with salt and pepper to taste.
4. Rinse the shrimp under cold water and pat them dry with paper towels. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Once the butter is hot, add the shrimp and garlic. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Season with salt and pepper.
5. Turn off the heat under the pan. Stir in the sweet Thai chili sauce and half of the lime zest until the shrimp are evenly coated.
6. Divide the sesame cabbage and arugula salad among plates. Top with the Thai shrimp. Garnish with the candied peanuts and the remaining lime zest. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of shrimp?

Yes, you can use any size shrimp, but adjust cooking time accordingly. Larger shrimp may need an extra minute or two.

What can I substitute for sesame dressing?

You can use a mix of rice vinegar, sesame oil and a little soy sauce or a store-bought Asian-style dressing.

Can I make this dish ahead of time?

The salad and candied peanuts can be prepared in advance, but the shrimp are best cooked fresh. Assemble just before serving.