Salt and Pepper Shrimp recipe


  • 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


  • 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.