Rice flour is the “secret ingredient” in this shrimp dish of 330 calories and is used to make the flavorful coating for the shrimp. If you can’t find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.
- 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
- 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 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.
Tips & Notes
- Tips for Two: Refrigerate cabbage for up to 1 week. Add to salads or soups.
- Note: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.
- Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.