(Adapted from Eating Well Serves Two)
2 tbsp. lime juice
2 tsp reduced-sodium soy sauce
2 tsp. toasted sesame oil
½ tsp. sugar
3 c. thinly sliced napa (or other) cabbage
1 small red pepper, thinly sliced
2 tbsp. rice flour or cornstarch
¼ tsp. kosher salt
½ tsp. freshly ground pepper
½ tsp. five spice powder
10 oz. raw shrimp (21-25 per pound), peeled and deveined
1 tbsp. olive oil
1 jalapeno or Serrano pepper, seeded and minced
2 tbsp. chopped green onions
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. 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 non-stick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno (or Serrano) and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp and garnished with the chopped green onions.
Serves 2.
Approximately 350 calories per serving.
