This post is sponsored by Stubb’s Legendary BAR-B-Q. All opinions are my own.
Sometimes I have to pinch myself. I mean, I wake up every morning with the sole purpose of experimenting with, obsessing over and devouring recipes that I really want to eat and if you’re a food-hound like me, they’re something you’ll want to eat too. I write about them. I take pictures (harder than it looks) and food companies (large and small) send me their products to test, cook with and review. Sweet Heat Asian Barbecued Shrimp Salad is the mouthwatering result of one of those reviews…
There are a lot of companies that it just wouldn’t make sense for me to work with, so the list that I say “yes” to is far shorter than the “nos”. This one, however, was a quick, easy and resounding YOU BETCHA! Stubb’s authentic sauces, rubs and marinades get their bold flavors from real ingredients, with no artificial flavors, colors or sweeteners, and they also contain no high fructose corn syrup, the No. 1 ingredient in most national BBQ sauce brands. It’s also the reason that this is pretty much the only store-bought BBQ sauce that’s ever crossed our threshold.
I worked with Stubb’s using many of their sauces, rubs and condiments last year! Some of the recipes included this crowd pleasing pork sandwich, a simple, yet satisfying grilled rib eye and veg, some tangy barbecue baked beans, hatch chili hot wings and a swoon worthy chipotle beer can chicken. I can tell you, that my husband gets very excited when he sees a delivery marked Stubb’s.
In this shipment, I received their Chicken Spice Rub (which I actually used on our grilled chicken thighs last night), a bottle of their Original Bar-B-Q Sauce and a bottle of Sweet Heat Bar-B-Q Sauce. While I love their Original, I opted for the Sweet Heat this time around. This sauce is a blend of molasses and brown sugar which balances perfectly against the smoky heat of chipotle peppers. Let me say that this sauce tastes exactly as it’s name suggests. An immediate hit of sweet barbecue flavor with a tongue tingling heat. Ka-Pow!
I took those flavors and — you know — went in a completely different direction than you’d expect! Instead of a Texas BBQ dish , I made an Asian-inspired salad drizzled in a spicy, tangy, peanut sauce with Southern roots. Sweet Heat Asian Barbecued Shrimp Salad — YES! 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. In fact, Scott had three — and kept going back for more peanut sauce.
This has moved to the top of our weekly go-to dinner list. You’d better make room on yours too, ’cause you’re going to LOVE it!
Thanks for supporting the brands that support Garlic + Zest!
- 2 cups shredded or finely sliced red cabbage
- 2 cups 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 tablespoons vegetable oil
- 1 pound peeled and deveined shrimp
- 1/2 cup Stubb's Sweet Heat Bar-B-Q Sauce
- 3/4 cup Stubb's Sweet Heat Bar-B-Q sauce
- 1/2 cup peanut butter
- 1/2 cup low sodium soy sauce
- 1/4 cup lime juice
- 6 tablespoons vegetable oil
- zest of 1 lime + 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
- 1/4 cup chopped cilantro
- In a large bowl combine the red cabbage, white cabbage, kale and carrots. 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.
- You can also swap out chicken, pork or beef for the shrimp! Delish!