Salt and Pepper Shrimp

We occasionally go to Sea Garden in the International District when we’re in the mood for good Chinese seafood. I almost always order one of their “salt and pepper” dishes, usually squid or prawns.  I never thought about making something like it at home until I saw Eating Well’s recipe for Salt and Pepper Shrimp in Eating Well Serves Two: 150 Healthy in a Hurry Suppers. It looked simple enough, so we gave it a try last night.

Chef Jim Romanoff, from the Eating Well test kitchens, suggests using rice flour. He calls it the “secret ingredient”, but says you can substitute cornstarch. If you have rice flour, give it a try. I used cornstarch.

If I were to have a taste test between Eating Well’s Salt and Pepper Shrimp and Sea Garden’s version, I’d probably pick Sea Garden’s. But I have to say that this lightened up, less salty version is very good! I’m sure I’ll be making it again.

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This photo was on the Foodbuzz Top 9 for June 8! 😀

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Salt and Pepper Shrimp

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

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(print the recipe)

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Serves 2

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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

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Wild shrimp, peeled and deveined

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

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I got enough juice from 1 lime; you might need 2 if your limes aren’t very juicy.

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

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

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

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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.

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Nutritional Info Per Serving:

347 calories; 15 g fat; 20 g carbohydrate; 3 g fiber; 34 g protein; 558 mg sodium; 408 mg potassium

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Delicious dinner for 2!

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