Salt & Pepper Shrimp
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
- 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.
- 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
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Calories287 cal
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Total Fat13.6 g
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Saturated Fat1.4 g
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Cholesterol188 mg
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Sodium723 mg
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Carbohydrate Total18.4 g
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Protein23.6 g
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Phosphorus442 mg
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Potassium627 mg
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Fiber2.7 g
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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