Ingredients Jump to Instructions ↓

  1. 1/4 cup lime juice

  2. 4 teaspoons reduced-sodium soy sauce

  3. 4 teaspoons sesame oil

  4. 1 teaspoon sugar

  5. 6 cups cabbage, preferably napa, thinly sliced (about 1/2 head)

  6. 2 small red or orange bell peppers, very thinly sliced

  7. 1/4 cup rice flour, or cornstarch (see Ingredient note)

  8. 1/2 teaspoon kosher salt

  9. 1 teaspoon freshly ground pepper

  10. 1 teaspoon five-spice powder, (see Ingredient note)

  11. 1 1/3 pounds raw shrimp, (21-25 per pound), peeled and deveined

  12. 2 tablespoons canola oil

  13. 2 jalapeno peppers, seeded and minced

Instructions Jump to Ingredients ↑

  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. 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.


Send feedback