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Sweet Heat Asian Barbecued Shrimp Salad

Two different dressings, lots of crunchy veg and beautiful grilled prawns take this salad to the next level!

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

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

Instructions

    Cup of Yum
  1. 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.
  2. Add the red cabbage, white cabbage and carrots to the kale. Set aside.
  3. In a blender, combine the ingredients for the peanut sauce and blend until smooth and creamy. Transfer to a serving bowl and set aside.
  4. 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.
  5. 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.
  6. 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

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

% 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.