Salt and Pepper Shrimp

Salt and Pepper Shrimp (Adapted from Eating Well)

2 tablespoons fresh lime juice
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 cups broccoli slaw
2 tablespoons rice flour
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
12 ounces raw large shrimp, peeled and deveined
1 tablespoon canola oil
1 jalapeño pepper, seeded and minced

In a large bowl, whisk together lime juice, soy sauce, sesame oil and sugar. Mix in cabbage and toss well to coat.

In a medium bowl, whisk together rice flour, five-spice powder, pepper and salt. Add shrimp and toss to coat.

In a large skillet, heat oil over medium-high. Add shrimp mixture - cook until they turn opaque and pink, about 2 to 4 minutes. Stir in the jalapeño and continue to cook until the shrimp are cooked through, about 1 minute more. To serve, evenly divide the slaw mixture between two plates and top each portion with the cooked shrimp.

Makes 2 servings.

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