| Ingredients: 2 Tablespoon(s) lime juice 2 Teaspoon(s) soy sauce 2 Teaspoon(s) oil, sesame 1/2 Teaspoon(s) sugar 3 Cup(s) thinly sliced napa cabbage 1 very thinly sliced pepper, red bell 2 Tablespoon(s) flour, rice 1/4 Teaspoon(s) salt 1/2 Teaspoon(s) pepper, black 1/2 Teaspoon(s) five-spice 10 Ounce(s) peeled, deveined shrimp, jumbo 1 Tablespoon(s) oil, vegetable 1 seeded and minced pepper, jalapeno |
Directions:
Whisk lime juice, soy sauce, sesame oil, and sugar in large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine. 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 shrimp and cook, stirring often, until they are pink and curled, three to four minutes. Add jalapeno and cook until the shrimp are cooked through, about a minute more. Serve the slaw topped with the shrimp. |