Salt & Pepper Shrimp

Salt & Pepper Shrimp

10 Reviews
From the EatingWell Kitchen

Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you can't find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 tablespoons lime juice
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon sugar
  • 3 cups thinly sliced cabbage, preferably napa (about ¼ head; see Tips for Two)
  • 1 small red or orange bell pepper, very thinly sliced
  • 2 tablespoons rice flour (see Note) or cornstarch
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon five-spice powder, (see Note)
  • 10 ounces raw shrimp, (21-25 per pound), peeled and deveined
  • 1 tablespoon canola oil
  • 1 jalapeno or serrano pepper, seeded and minced


  • Active

  • Ready In

  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.
  • Tips for Two: Refrigerate cabbage for up to 1 week. Add to salads or soups.
  • Note: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.
  • Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Nutrition information

  • Per serving: 296 calories; 14 g fat(2 g sat); 3 g fiber; 20 g carbohydrates; 24 g protein; 50 mcg folate; 191 mg cholesterol; 5 g sugars; 1 g added sugars; 3,017 IU vitamin A; 96 mg vitamin C; 187 mg calcium; 1 mg iron; 1,191 mg sodium; 309 mg potassium
  • Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (60% dv)
  • Carbohydrate Servings:

Reviews 10

May 15, 2019
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By: Heather Shannon
Not at all crispy but the 5 spice saved the day. Pleasant flavor but no pizzazz. I would not make it again.
October 24, 2011
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By: SerenaP25
so sooo good This recipe is overloaded with healthy food! and we exchanged the cabbage for baby bok choy from our garden and didnt put any 5 spice except for a dash of cinnamon. its awesome with the brown rice!!! Pros: HEALTHY Cons: NONE
May 11, 2011
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By: EatingWell User
No Cornstarch!!! Because I didn't have any rice flour on hand, I used cornstarch as a substitute and followed the recipe exactly. The cornstarch got too sticky and ended up not coating my shrimp very well, but coated the bottom of my pan!!!! I tried it a second time the next night with Rice Flour and it turned out perfectly. My advice: DON'T USE CORNSTARCH!!!!!
February 23, 2011
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By: Dawn G
Wonderful This is one of our favorites. The first time I made it I followed the recipe exactly, now I leave out the five spice powder and my family likes it much better.
January 28, 2010
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By: EatingWell User
Unbelievably good! And easy! I'm emailing this recipe to my whole family!
January 14, 2010
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By: m.carlson-smith
I love the fattening, deep-fried version of salt and pepper shrimp you find at Chinese restaurants, and this version delivered a lot of the same great flavor. The first time I mixed up the rice flour dredge, though, it smelled WAY too strong, so I cut the amount of 5-spice powder down significantly -- only used about an 1/8 tsp and it was just enough. If you really love 5-spice, go for it, but if you don't, you may want to add a little less. I added some scallions to the pan with the jalapenos, because that's how they do it at my favorite restaurant, and they were really good. The slaw was really tasty, too!
November 29, 2009
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By: EatingWell User
I was skeptical about this combination of shrimp over slaw over rice noodles, but this recipe was exceptionally tasteful, resembling Vietnamese food, which we have a lot of in Oklahoma City. Just for kicks, am going to try with rice next time. Pat again in OKC.
November 16, 2009
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By: EatingWell User
Make this! You will not be dissapointed, I promise!!
October 01, 2009
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By: EatingWell User
This is a simple and delicious meal. The jalepenos give it a nice little kick at the end. My husband absolutely loved it!
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