Sweet Heat Asian Barbecued Shrimp Salad

Name: Sweet Heat Asian Barbecued Shrimp Salad
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6 serving
Ingredients: 3 cups red cabbage; 3 cups cabbage; 2 cups kale; 3 medium carrot; ½ cup peanuts; ½ cup cilantro; 2 tablespoons vegetable oil; 1 pound Shrimp; ½ cup barbecue sauce; ½ cup barbecue sauce; ⅓ cup peanut butter; ⅓ cup soy sauce; 2 tablespoons lime juice; 6 tablespoons vegetable oil; 1 lime; 2 tablespoons lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 teaspoons fish sauce; 2 cloves garlic; 2 teaspoons ginger; 2 teaspoons brown sugar; ¼ cup cilantro

User Reviews

4.8

10 reviews

Excellent

Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
Servings
6
Calories
565 kcal
Course
Main Course, Salad
Cuisine
Asian

Sweet Heat Asian Barbecued Shrimp Salad

Andrew Underwood

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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

Servings

For the Salad

3 cups red cabbage shredded or finely sliced
3 cups cabbage shredded or finely sliced, white
2 cups kale tough stems removed
3 medium carrot peeled and shredded
½ cup peanuts chopped
½ cup cilantro fresh
2 tablespoons vegetable oil
1 pound Shrimp peeled and deveined
½ cup barbecue sauce Stubb's Sweet Heat Bar-B-Q Sauce

For the Peanut Sauce

½ cup barbecue sauce Stubb's Sweet Heat Bar-B-Q Sauce
⅓ cup peanut butter
⅓ cup soy sauce low sodium
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 soy sauce reduced sodium
2 teaspoons fish sauce nam pla
2 cloves garlic
2 teaspoons ginger minced
2 teaspoons brown sugar
¼ cup cilantro chopped

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Instructions

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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 (14%) 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%