Salt and Pepper Shrimp

From inthekitchenwithkath.com

(Adapted, barely, from the recipe in Eating Well Serves Two)

Serves 2

2 tablespoons lime juice

2 teaspoons reduced-sodium soy sauce

2 teaspoons toasted sesame oil

½ teaspoon sugar

3 cups thinly sliced napa cabbage

1 small red pepper, very thinly sliced

2 tablespoons cornstarch (or rice flour)

¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon five-spice powder

10 ounces (.62 pound) raw shrimp, peeled and deveined

1 tablespoon oil (I used grapeseed oil)

1 jalapeno pepper, seeded and minced

1. Stir the lime juice, soy sauce, sesame oil, and sugar together in a large bowl.

2. Add the red pepper and cabbage to the bowl. Stir, and set aside.

3. Stir the cornstarch, salt, black pepper, and five-spice powder together in a medium bowl.

4. Add the shrimp to the cornstarch mixture, and stir until it is well-coated.

5. Heat the oil in a large skillet over medium-high heat. (The recipe suggests using a nonstick pan, I used my well-seasoned cast iron skillet, which worked great.)

6. While the skillet is heating, divide the cabbage mixture between two plates.

7. Add the shrimp to the hot skillet. Cook, stirring, for 2 – 3 minutes, until the shrimp turn pink and curl.

8. Add the minced jalapeno pepper to the skillet. Stir and cook for about one more minute.

9. Serve the shrimp on top of the cabbage slaw.

Nutritional Info Per Serving: 347 calories; 15 g fat; 20 g carbohydrate; 3 g fiber; 34 g protein; 558 mg sodium; 408 mg potassium