Photographer: Burris, Ken
Publish Date: 2008-11-01
Yield: 4 servings
Total Time: 35 minutes
Prep Time: 35 minutes
Spice-crusted stir-fried shrimp top a cool, crisp Asian-style slaw for an easy supper. Many traditional versions of this recipe use Sichuan peppercorns. We've opted to use Chinese five-spice powder, which contains Sichuan peppercorns and is more readily available. Make it a Meal: Serve with rice noodles or brown rice and a sprinkle of chopped cilantro.
- 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
- 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.
- 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.
Recipe Tips & Notes:
- Ingredient Notes: 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.
- Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.
Per serving: 345 calories; 15 g fat (2 g saturated fat, 7g mono unsaturated fat); 226 mg cholesterol; 20 g carbohydrates; 33 g protein; 3 g fiber; 554 mg sodium; 404 mg potassium
Nutrtion Bonus: Vitamin C (190% daily value), Selenium (83% dv), Vitamin A (60% dv), Iron (25% dv).
Exchanges: 1/2 starch, 2 vegetable, 4 very lean meats, 1 fat
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- High Calcium
- Heart Healthy
- Healthy Weight
- Seasons & Occassions
- Main Ingredient(s)
- Dish Type(s)
- Main Dish
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.