Ingredients

• 1/4 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
• 1/4 cup rice flour, or cornstarch (see Ingredient note)
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon five-spice powder, (see Ingredient note)
• 1 1/3 pounds raw shrimp, (21-25 per pound), peeled and deveined
• 2 tablespoon canola oil
• 2 jalapeno peppers, seeded and minced

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Cooking Directions

Step 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.

Step 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.