Ingredients Jump to Instructions ↓

  1. 2 tablespoons lime juice

  2. 2 teaspoons reduced-sodium soy sauce

  3. 2 teaspoons toasted sesame oil

  4. 1/2 teaspoon sugar

  5. 3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)

  6. 1 small red or orange bell pepper, very thinly sliced

  7. 2 tablespoons rice flour (see Note) or cornstarch

  8. 1/4 teaspoon kosher salt

  9. 1/2 teaspoon freshly ground pepper

  10. 1/2 teaspoon five-spice powder, (see Note)

  11. 10 ounces raw shrimp, (21-25 per pound), peeled and deveined

  12. 1 tablespoon canola oil

  13. 1 jalapeno or serrano pepper, 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 pepper; toss to combine.

  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.


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