Salt & Pepper Shrimp

By sexyswamprat

Ingredients
  • 2 tablespoons lime juice

  • 2 teaspoons reduced-sodium soy sauce

  • 2 teaspoons toasted sesame oil

  • 1/2 teaspoon sugar

  • 3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)

  • 1 small red or orange bell pepper, very thinly sliced

  • 2 tablespoons rice flour (see Note) or cornstarch

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 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

Directions
  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.


Nutritional Facts

Servings
1
per Serving
Yield
2 servings
Calories
347
Fat. Total
15g
Protein
34g
Carbohydrates
Total
20g
Fat
Saturated
2g
Fiber
3g
Cholesterol
230mg
Sodium
558mg
% Cal. from Fat
39%

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