Salt & Pepper prawns

1. 1/4 cup lime juice
2. 4 teaspoons reduced-sodium soy sauce
3. 4 teaspoons sesame oil
4. 1 teaspoon sugar
5. 6 cups cabbage, preferably napa, thinly sliced
6. 2 small red or orange bell peppers, very thinly sliced
7. 1/4 cup rice flour or cornstarch (see Ingredient Tips)
8. 1/2 teaspoon kosher salt
9. 1 teaspoon freshly ground pepper
10. 1 teaspoon five-spice powder (see Ingredient Tips)
11. 1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
12. 2 tablespoons canola oil
13. 2 jalapeno peppers, seeded and minced

Nutrition Info

Per Serving

• Calories: 360 kcal
• Carbohydrates: 23 g
• Dietary Fiber: 4 g
• Fat: 15 g
• Protein: 34 g
• Sugars: 6 g

2. Cooking Directions

1. 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.
2. Combine rice flour, 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.

Yield: 4 servings