Salt & Pepper Prawns

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Salt & Pepper Prawns

Salt & Pepper Prawns

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.

Serves 4

Prep Time 35 min

Total Time 35 min.


  • 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

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.