Salt and pepper shrimp

Salt and pepper shrimp

1 bag (16 ounces) coleslaw mix

1/4 cup lime juice

1 tablespoon each: soy sauce, toasted sesame oil

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.

This story was originally published March 12, 2008 at 4:40 PM with the headline "Salt and pepper shrimp."