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! If you want more shrimp salads, try this Grilled Shrimp Caesar Salad with Old Bay.
More main plate salad recipes:
- Summer Strawberry Spinach Salad
- Peach and Baby Kale Salad with Bacon
- Grilled Shrimp Caesar Salad
- Cold Roast Beef Salad
- Spicy Sausage Tomato and Avocado Salad
- Southwestern Steak Salad
- Chicken Kale Farro Salad
- Key Lime Mango Salad with Crab Cakes
- Spinach Bacon & Warm Goat Cheese Salad
- Lime Beef Salad
- Asian Chicken Salad
Sweet Heat Asian Barbecued Shrimp Salad
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
- 1/2 cup peanuts chopped
- 1/2 cup cilantro fresh
- 2 tablespoons vegetable oil
- 1 pound shrimp peeled and deveined
- 1/2 cup Stubb’s Sweet Heat Bar-B-Q Sauce
For the Peanut Sauce
- 1/2 cup Stubb’s Sweet Heat Bar-B-Q sauce
- 1/3 cup peanut butter
- 1/3 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
- 1/4 cup chopped cilantro
- 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.