Sweet Heat Asian Barbecued Shrimp Salad
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
6
-
Calories
565 kcal
-
Course
Main Course, Salad
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Cuisine
Asian
Sweet Heat Asian Barbecued Shrimp Salad
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Two different dressings, lots of crunchy veg and beautiful grilled prawns take this salad to the next level!
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Ingredients
For the Salad
- 3 cups red cabbage shredded or finely sliced
- 3 cups white cabbage shredded or finely sliced
- 2 cups kale tough stems removed
- 3 medium carrots peeled and shredded
- ½ cup peanuts chopped
- ½ cup cilantro fresh
- 2 tablespoons vegetable oil
- 1 pound Shrimp peeled and deveined
- ½ cup Stubb's Sweet Heat Bar-B-Q Sauce
For the Peanut Sauce
- ½ cup Stubb's Sweet Heat Bar-B-Q Sauce
- ⅓ cup peanut butter
- ⅓ cup low sodium soy sauce
- 2 tablespoons lime juice
For the Dressing
- 6 tablespoons vegetable oil
- 1 lime zested
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons fish sauce nam pla
- 2 cloves garlic
- 2 teaspoons minced ginger
- 2 teaspoons brown sugar
- ¼ cup chopped cilantro
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Instructions
- Remove the tough stems from the kale and discard. Rub and massage the kale with your hands for 1-2 minutes or until the leaves are dark green and the kale is fragrant. Bunch the kale up tightly in one hand and slice it very thinly using a sharp knife. Transfer to a large bowl.
- Add the red cabbage, white cabbage and carrots to the kale. Set aside.
- In a blender, combine the ingredients for the peanut sauce and blend until smooth and creamy. Transfer to a serving bowl and set aside.
- In a small bowl, combine the ingredients for the dressing and whisk together - add the vinaigrette a few tablespoons at a time to the salad and toss to combine. Use only enough of the dressing to lightly coat the leaves - you don't want it to be goopy. Reserve remaining dressing for another use.
- Thread the shrimp onto skewers and preheat the grill (or a grill pan) to medium high heat. Lightly brush the shrimp with vegetable oil and cook for 1-2 minutes on one side, until they start to turn pink. Flip the shrimp and brush them with barbecue sauce. Cook for 1-2 minutes until the shrimp are cooked through and brush the other side with sauce.
- To serve: Mound plates with salad, top with shrimp skewers and drizzle the peanut sauce over the top of shrimp and salad. Sprinkle with chopped peanuts and cilantro leaves. Serve.
Notes
- You can also swap out chicken, pork or beef for the shrimp! Delish!
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
41g
(14%)
Protein
26g
(52%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Cholesterol
190mg
(63%)
Sodium
2371mg
(99%)
Potassium
646mg
(18%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
3990IU
(80%)
Vitamin C
38.6mg
(43%)
Calcium
186mg
(19%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 190mg | 63% |
| Sodium | 2371mg | 99% |
| Potassium | 646mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 3990IU | 80% |
| Vitamin C | 38.6mg | 43% |
| Calcium | 186mg | 19% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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