Ingredients
- 2 tablespoons lime juice
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon sugar
- 3 cups thinly sliced napa cabbage
- 1 small red pepper, very thinly sliced
- 2 tablespoons cornstarch (or rice flour)
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon five-spice powder
- 10 ounces (.62 pound) raw shrimp, peeled and deveined
- 1 tablespoon oil (I used grapeseed oil)
- 1 jalapeno pepper, seeded and minced
Directions
- Stir the lime juice, soy sauce, sesame oil, and sugar together in a large bowl.
- Add the red pepper and cabbage to the bowl. Stir, and set aside.
- Stir the cornstarch, salt, black pepper, and five-spice powder together in a medium bowl.
- Add the shrimp to the cornstarch mixture, and stir until it is well-coated.
- Heat the oil in a large skillet over medium-high heat. (The recipe suggests using a nonstick pan; I used my well-seasoned cast iron skillet, which worked great.)
- While the skillet is heating, divide the cabbage mixture between two plates.
- Add the shrimp to the hot skillet. Cook, stirring, for 2 – 3 minutes, until the shrimp turn pink and curl.
- Add the minced jalapeno pepper to the skillet. Stir and cook for about one more minute.
- Serve the shrimp on top of the cabbage slaw.
