Rating: 4.6 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

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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; carbohydrates 20.1g; dietary fiber 2.9g; sugars 4.6g; fat 13.6g; saturated fat 1.6g; cholesterol 190.5mg; vitamin a iu 3016.8IU; vitamin c 96.1mg; folate 49.6mcg; calcium 187.3mg; iron 1mg; magnesium 46.2mg; potassium 308.8mg; sodium 1190.7mg; thiamin 0.1mg; added sugar 1g.
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