Salt and pepper shrimp
1 bag (16 ounces) coleslaw mix
1/4 cup lime juice
1 tablespoon each: soy sauce, toasted sesame oil
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1 teaspoon sugar
1/4 cup cornstarch
1/2 teaspoon each: coarse salt,
freshly ground pepper
1/2 teaspoon five-spice powder, optional
1 1/2 pounds large peeled, deveined shrimp
2 tablespoons vegetable oil
Makes 4 servings.
1. Place the coleslaw mix in a large bowl; set aside. Whisk together the lime juice, soy sauce, sesame oil and sugar until sugar dissolves; pour over coleslaw. Toss to mix; set aside.
2. Place cornstarch, salt, pepper and five-spice powder in a large food storage bag; seal. Shake to mix. Add shrimp; shake to coat shrimp with mixture.
3. Heat the oil in a large skillet over medium-high heat. Cook the shrimp, in batches if necessary, stirring, until shrimp turns pink and cooks through, 3-5 minutes. Transfer to paper-lined plate to drain. Divide coleslaw among 4 plates. Top with shrimp.
Nutritional information per serving: 340 calories, 35 percent of calories from fat, 13 g fat, 2 g saturated fat, 258 mg cholesterol, 18 g carbohydrates, 36 g protein, 842 mg sodium, 3 g fiber.