Salt & Pepper Shrimp

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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.

Salt & Pepper Shrimp
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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. 2 servings

  2. 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.

  3. 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
2
Per serving
Calories
349
Carbohydrates
20g
Fat
15g
Saturated Fat
2g
Monounsaturated Fat
7g
Protein
34g
Cholesterol
230mg
Dietary Fiber
3g
Potassium
412mg
Sodium
511mg
Added Sugars
1g
Exchanges
2 vegetable
1/2 other carbohydrates
4 very lean meat
3 fat
Carbohydrate Servings
1
Vitamin C (190% daily value)
Selenium (83% dv)
Vitamin A (60% dv)
Iron (25% dv).

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