I make a lot of food that I love, but I try not to make repeat dishes. This dish is an exception. I keep shrimp in my freezer for one reason – salt and pepper shrimp that I can whip up in n a half hour. It’s delicious with the cabbage or served with plain steamed rice. I choose the rice-only route when I’m running short on time. I just add some extra bell peppers into the shrimp itself to boost up the veggie count in the dish.
Salt and Pepper Shrimp
1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar
1 small head napa cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon white pepper
1/2 teaspoon five-spice powder
1 pound raw shrimp, peeled and deveined
1 tablespoon canola oil
1 large onion, sliced
1 jalapeno pepper, thinly sliced
steamed white or brown rice, optional
- Whisk lime juice, soy sauce, sesame oil, and sugar in a large bowl until sugar is dissolved. Add cabbage and bell peppers and toss to combine. Refrigerate until ready to serve.
- Combine cornstarch, salt, pepper, white pepper, and five spice powder in a medium bowl. Add shrimp and toss to coat.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 3 minutes. Add the shrimp and cook, stirring often, until pink and curled, 3 – 4 minutes.
- Add jalapenos and cook until shrimp are cooked through, about 1 more minute.
- Serve immediately with the slaw and rice if desired.
recipe adapted from eatingwell.com