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
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.