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.

EatingWell Test Kitchen

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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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 Facts

296 calories; protein 23.5g 47% DV; carbohydrates 20.1g 7% DV; exchange other carbs 1.5; dietary fiber 2.9g 12% DV; sugars 4.6g; fat 13.6g 21% DV; saturated fat 1.6g 8% DV; cholesterol 190.5mg 64% DV; vitamin a iu 3016.8IU 60% DV; vitamin c 96.1mg 160% DV; folate 49.6mcg 12% DV; calcium 187.3mg 19% DV; iron 1mg 6% DV; magnesium 46.2mg 17% DV; potassium 308.8mg 9% DV; sodium 1190.7mg 48% DV; thiamin 0.1mg 7% DV; added sugar 1g.

Reviews (10)

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10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/15/2019
Not at all crispy but the 5 spice saved the day. Pleasant flavor but no pizzazz. I would not make it again. Read More
Rating: 5 stars
10/30/2011
I haven't tried this yet but intend to because in addition to all the other categories it falls into it also appears to be gluten free. I was so surprised to see rice flour listed as an ingredient. Is is possible for you to start including gluten free receipes or substitutes once in a while? Pat in OKC Read More
Rating: 5 stars
10/30/2011
This is a simple and delicious meal. The jalepenos give it a nice little kick at the end. My husband absolutely loved it! Read More
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Rating: 5 stars
10/30/2011
Make this! You will not be dissapointed I promise!! Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
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! Read More
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Rating: 5 stars
10/30/2011
Unbelievably good! And easy! I'm emailing this recipe to my whole family! Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
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!!!!! Read More
Rating: 5 stars
10/29/2011
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 Read More