Salt and Pepper Prawns

Ingredients

• 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 (about 1/2 head)
• 2 small red or orange bell peppers, very thinly sliced
• ¹/₄ cup rice flour or cornstarch (see Ingredient note)
• ¹/₂ teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon five-spice powder (see Ingredient note)
• 1 ¹/₃ pounds raw shrimp (21-25 per pound), peeled and deveined
• 2 tablespoons canola oil
• 2 jalapeno peppers, seeded and minced

Cooking Instructions

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.
3. Add shrimp and toss to coat in spice mixture.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes.
6. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.