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!!!
Salt & Pepper Shrimp
From EatingWell: EatingWell Serves Two
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.
9 Reviews for Salt & Pepper Shrimp
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!!!!!
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.
Unbelievably good! And easy! I'm emailing this recipe to my whole family!
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!