Spicy Thai Chili Shrimp with Sesame Cabbage and Arugula Salad

Sweet and spicy is a flavor combination that never gets old. In this dish, succulent shrimp are coated in a luscious blend of Thai chili sauce, lime zest and butter, then served over a crisp sesame cabbage and arugula salad. The candied peanuts add a delightful crunch and a touch of sweetness that ties everything together.

This recipe comes together in just 25 minutes, making it perfect for a busy weeknight when you crave something vibrant and satisfying. The fresh vegetables, zesty lime and savory shrimp create a balanced meal that’s as delicious as it is beautiful.

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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 carrots, then grate on the largest holes of a box grater; transfer to a large bowl. Halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and quarter lime. Peel and mince or grate garlic.
2. Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 tsp sugar (4 tsp for 4 servings) and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
3. Add cucumber, cabbage, arugula, sesame dressing and juice from two lime wedges (four wedges for 4 servings) to bowl with grated carrots. Toss to combine. Season with salt and pepper.
4. Rinse shrimp under cold water, then pat dry with paper towels. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for peanuts over medium-high heat. Once pan is hot, add shrimp and garlic. Cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. Season with salt and pepper.
5. Turn off heat under pan with shrimp. Stir in chili sauce and half the lime zest until evenly coated.
6. Divide sesame cabbage and arugula salad between plates and top with Thai shrimp. Garnish with candied peanuts and remaining lime zest. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of protein instead of shrimp?

Yes, you can substitute shrimp with chicken breast or tofu. Adjust cooking time accordingly: chicken may need 5-7 minutes and tofu should be pressed and pan-fried until golden.

Is there a substitute for sweet Thai chili sauce?

You can mix 1 tablespoon of sriracha with 1 teaspoon of honey or sugar to mimic the sweet and spicy flavor.

Can I make the candied peanuts ahead of time?

Yes, store them in an airtight container at room temperature for up to 2 days. They may lose some crunch but will still be delicious.