Recipe Junction

Our Favorite Recipes'

Salt and Pepper Shrimp

Makes 4 servings

• 1 bag (16 ounces) coleslaw mix
• 1/4 cup lime juice
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon sugar
• 1/4 cup cornstarch
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon five-spice powder, optional
• 1 1/2 pounds large peeled, deveined shrimp
• 2 tablespoons vegetable oil

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.

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.

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 to 5 minutes. Transfer to paper-lined plate to drain. Divide coleslaw among four plates. Top with shrimp.

Per serving: 340 calories (35 percent from fat), 13 g fat (2 g saturated), 258 mg cholesterol, 18 g carbohydrates, 36 g protein, 842 mg sodium, 3 g fiber.

 

More "Flash in the pan ideas"

• Flash in the pan
• Piperade (Scrambled Eggs With Tomatoes and Peppers)
  
• Easy Polenta Lasagna
  
• Steamed Salmon With Confetti Vegetables
  
• Salt and Pepper Shrimp
  
• Chicken and Sausage Jambalaya
  

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon