Prep 30 mins
Cook 10 mins
In my quest to introduce my family to new and flavorful vegetables, I went in search of recipes that use napa cabbage. I found this delicious sounding recipe on Yahoo.com. I have not made it as yet but will soon. If you get to it first, please let me and others know what you think of it. NOTE: Cooking and Prep time are "guesstimations" as I have not yet prepared this meal.
- 1⁄4 cup lime juice
- 4 teaspoons reduced sodium soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon sugar
- 6 cups cabbage, preferably napa, thinly sliced
- 2 bell peppers, small, very thinly sliced (red or orange)
- 1⁄4 cup rice flour or 1⁄4 cup cornstarch
- 1⁄2 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon five-spice powder
- 1 1⁄3 lbs raw shrimp, peeled and deveined (21-25 per pound)
- 2 tablespoons canola oil
- 2 jalapeno peppers, 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 peppers; toss to combine.
- Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl.
- Add shrimp and toss to coat in spice mixture.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes.
- Add jalapenos and cook until the shrimp are cooked through, about 1 minute more.
- Serve the slaw topped with the shrimp.