Prep 30 mins
Cook 30 mins
There's a lot of recipes with this name but received this one from Cooking.com & it's different than the others that I could find & sounds really good. Says: Rice flour is the "secret ingredient" in this dish and is used to make the flavorful coating for the shrimp. But if you can’t find it, cornstarch makes a fine substitute. Serve the shrimp with rice noodles or brown rice and a sprinkle of chopped scallions. 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.
- 2 tablespoons lime juice
- 2 teaspoons reduced sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1⁄2 teaspoon sugar
- 3 cups cabbage or 1⁄4 head cabbage, thinly sliced preferably napa
- 1 small red bell pepper, very thinly sliced
- 2 tablespoons rice flour
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon five-spice powder
- 10 ounces raw shrimp (21-25 per pound)
- 1 tablespoon canola oil
- 1 jalapeno, 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.