If you are trying to incorporate more seafood into your diet, but find yourself too busy to learn how to fillet a fish, try cooking with shrimp. Shrimp is readily available in most grocery stores and is effortless to make. It's a lot like chicken because it can be flavored in hundreds of different ways. Tonight's succulent seafood dish is seasoned with salt, pepper, five spice powder, and jalapenos. The end result is a meal that bursts with flavor in every bite. Want the recipe?
2 tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 cups thinly sliced cabbage, preferably napa (about 1/4 head)
1 small red or orange bell pepper, very thinly sliced
2 tablespoons rice flour or cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon five-spice powder
10 ounces raw shrimp (21-25 per pound), peeled and deveined
1 tablespoon canola oil
1 jalapeno or serrano pepper, seeded and minced
- Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
- Combine rice flour (or cornstarch), salt, 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 the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes.
- Add jalapeno and cook until the shrimp are cooked through, about 1 minute more.
- Serve the slaw topped with the shrimp.
NUTRITION INFORMATION: Per serving: 347 calories; 15 g fat (2 g sat, 7 g mono); 230 mg cholesterol; 20 g carbohydrate; 34 g protein; 3 g fiber; 558 mg sodium; 408 mg potassium. Nutrition Bonus: Vitamin C (190% daily value), Selenium (83% dv), Vitamin A (60% dv), Iron (25% dv).