Sweet Heat Asian Barbecued Shrimp Salad

Course: Main Course, Salad
Cuisine: Asian Inspired
Keyword: asian, peanut butter, shrimp
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 6
Calories: 565kcal
Two different dressings, lots of crunchy veg and beautiful grilled prawns take this salad to the next level!
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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.


You can also swap out chicken, pork or beef for the shrimp! Delish!


Calories: 565kcal | Carbohydrates: 41g | Protein: 26g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 190mg | Sodium: 2371mg | Potassium: 646mg | Fiber: 4g | Sugar: 26g | Vitamin A: 3990IU | Vitamin C: 38.6mg | Calcium: 186mg | Iron: 3.7mg