Salt & Pepper Shrimp

Low Potassium High Protein Diabetes-Friendly Dairy-Free Egg-Free Nut-Free Asian Seafood Dinner

Salt & Pepper Shrimp

Low Potassium High Protein Diabetes-Friendly Dairy-Free Egg-Free Nut-Free Asian Seafood Dinner
4 servings
Prep time: 35 minutes
Total time: 35 minutes

Description

Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We've opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro.

Directions

  1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
  2. Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

Tips

  • Tip: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories287 cal
  • Total Fat13.6 g
  • Saturated Fat1.4 g
  • Cholesterol188 mg
  • Sodium723 mg
  • Carbohydrate Total18.4 g
  • Protein23.6 g
  • Phosphorus442 mg
  • Potassium627 mg
  • Fiber2.7 g
  • Calcium230 mg

Ingredients

  • ¼ cup lime juice
  • 4 teaspoons reduced-sodium soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon sugar
  • 6 cups cabbage, preferably napa, thinly sliced (about 1/2 head)
  • 2 small red or orange bell peppers, very thinly sliced
  • ¼ cup rice flour, or cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon five-spice powder
  • 1⅓ pounds raw shrimp, (21-25 per pound), peeled and deveined
  • 2 tablespoons canola oil
  • 2 jalapeno peppers, seeded and minced

Ingredients

  • ¼ cup lime juice
  • 4 teaspoons reduced-sodium soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon sugar
  • 6 cups cabbage, preferably napa, thinly sliced (about 1/2 head)
  • 2 small red or orange bell peppers, very thinly sliced
  • ¼ cup rice flour, or cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon five-spice powder
  • 1⅓ pounds raw shrimp, (21-25 per pound), peeled and deveined
  • 2 tablespoons canola oil
  • 2 jalapeno peppers, seeded and minced
  • ¼ cup lime juice
  • 4 teaspoons reduced-sodium soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon sugar
  • 6 cups cabbage, preferably napa, thinly sliced (about 1/2 head)
  • 2 small red or orange bell peppers, very thinly sliced
  • ¼ cup rice flour, or cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon five-spice powder
  • 1⅓ pounds raw shrimp, (21-25 per pound), peeled and deveined
  • 2 tablespoons canola oil
  • 2 jalapeno peppers, seeded and minced

Description

Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We've opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro.

Directions

  1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.
  2. Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

Tips

  • Tip: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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