Ingredients

• 2 tablespoon lime juice
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon sugar
• 3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)
• 1 small red or orange bell pepper, very thinly sliced
• 2 tablespoon rice flour (see Note) or cornstarch
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon five-spice powder, (see Note)
• 10 ounces raw shrimp, (21-25 per pound), peeled and deveined
• 1 tablespoon canola oil
• 1 jalapeno or serrano pepper, 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 pepper; toss to combine.

Step 2

Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.