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entree

Sweet Heat Asian Barbecued Shrimp Salad

Topped with succulent grilled shrimp, slathered in that decadent Stubb’s sauce,  this salad eats like dinner – and trust me,  you won’t stop at one helping. Notes: You can also swap out chicken, pork or beef for the shrimp! Delish! This recipe is brought to you by Garlic and Zest.
  • 40m

    prep time

  • 5m

    Cook Time

  • 24

    Ingredients

Ingredients

4

Servings

  • 2 cup shredded or finely sliced red cabbage
  • 2 cup shredded or finely sliced white cabbage
  • 2 cups, finely chopped kale
  • 2 medium carrots, peeled and shredded
  • 1/3 cup chopped peanuts
  • 1/3 cup fresh cilantro leaves
  • 2 tablespoon vegetable oil
  • 1 pound peeled and deveined shrimp
  • 1/2 cup Sweet Heat Bar-B-Q Sauce
  • 3/4 cup Sweet Heat Bar-B-Q Sauce
  • 1/2 cup peanut butter
  • 1/2 cup low sodium soy sauce
  • 1/4 cup lime juice
  • 6 tablespoon vegetable oil
  • zest of 1 lime + 2 tablespoons lime juice
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon reduced sodium soy sauce
  • 2 teaspoon fish sauce (nam pla)
  • 2 cloves garlic
  • 2 teaspoon minced ginger
  • 2 teaspoon brown sugar
  • 1/4 cup chopped cilantro
  • 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.

Instructions

  • In a large bowl combine the red cabbage, white cabbage, kale and carrots. Set aside.

  • 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.

Nutrition information (per Serving)