Thai Shrimp with Candied Peanuts
over Sesame Cabbage & Arugula Salad
- Sesame
- Soy
- Wheat
- Shellfish
- Peanuts
- Milk
Salt and pepper. Burgers and fries. Peas and carrots. These classic pairings have stood the test of time. If you’re anything like our chefs, though, you know that one flavor duo trumps all others: sweet and spicy. Here, that sweet heat comes in the form of a finger-licking blend of Thai chili sauce, lime zest, and a bit of butter. It’s all simmered with the sautéed shrimp, then spooned over a refreshing arugula sesame salad and topped with candied peanuts. With dinners like this, life really is sweet (and spicy), friends.
Ingredients
2 ounce
Arugula
6 ounce
Carrot
1 ounce
Sweet Thai Chili Sauce
1.5 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
1 unit
Mini Cucumber
4 ounce
Shredded Red Cabbage
1 unit
Lime
1 ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and peel carrots, then grate on the largest holes of a box grater; transfer to a large bowl. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Zest and quarter lime. Peel and mince or grate garlic.
• 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.
• To bowl with grated carrots, add cucumber, cabbage, arugula, sesame dressing, and juice from two lime wedges (four wedges for 4 servings). Toss to combine. Season with salt and pepper.
• 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 are opaque and cooked through, 3-4 minutes. Season with salt and pepper. Turn off heat.
• Add chili sauce and half the lime zest to pan with shrimp. Stir until evenly coated.
• Divide salad between plates and top with shrimp. Garnish with candied peanuts and remaining lime zest. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy Thai flavors, though some found it mild; adding extra chili sauce or herbs boosted flavor 🌶️.
- Ease of prep: Quick and simple to make, though grating carrots took longer than expected for some.
- Suggestions: Consider adding rice or noodles for a heartier meal; many wanted more dressing for the salad.
- Portions: Generous amount of shrimp, but some found the overall meal light as a dinner.
- Texture: Customers enjoyed the crunch from candied peanuts and fresh veggies, balancing the tender shrimp.
Reviews from our home cooks
The candied peanuts were a lot of work for a paltry "just a taste" addition. If I'd known that, I would have purchased more peanuts on my own to give everyone a good accessory to the Thai shrimp. Not everyone in the family liked this over salad, but it was a great touch for two of us who are watching carbs; a pot of rice took care of another family member whose ballet schedule means he actually needs lots of carbs and calories.
This salad was tasty! The shrimp and the dressing was very flavorful. The arugula and cabbage combo - nice and crunchy and really good. Always love the candied peanuts in these recipes.
This was tasty! I liked the candied peanuts, and spicy shrimp. The dressing was a little sweet, but balanced nicely with the shrimp and arugula. Leftovers made a delicious lunch the next day!
This is so delicious. I never knew how to make candied peanuts and that added such a fun topping. Love the chili sauce on the shrimp too!
All 3 of us were impressed with the freshness, super well balanced flavor, fun sweet crunch of the nuts, and really sweet and tasty shrimp. And we're seafood snobs... plus Thai food lovers... so great job! Only issue was one cucumber apparently got too cold on its journey and so didn't make it into the salad as it was mushy.
Oh my, oh my! This is a super delicious meal. What an amazing taste sensation! The salad with its dressing and the shrimp cooked in its seasoning, topped with the unique sugared peanuts, is simply amazing!
Really liked this! I added cilantro to the salad base and put all of the lime into the dressing and kept that separate. Next time: chili flakes in the peanuts (keep those flat not in a bowl) and add rice/quinoa so it's a grain/salad bowl. OK to sub in turkey meatballs for the shrimp.
Very good...love seafood and sesame flavors together. I liked the difference of the cabbage and arugula rather than a regular salad. The spice was good...I added more than suggested. Would get again.
This was one of the best I've ever had. The peppery arugula with the sweet and spicy Thai shrimp was great.
EASY to prepare - I skipped the sugaring of the peanuts & really enjoyed this LARGE salad with very aromatic-tasty shrimp
