Courtesy Eating Well Magazine; serves 4
1/4 cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa/chinese, thinly sliced (about 1/2 head)
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour or cornstarch
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder
1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced
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.