Pepper Shrimp

Rice flour is the "secret ingredient" in this dish and is used to make the flavorful coating for the shrimp. But if you can’t find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.
               Total Time: 30 minutes       Makes 2 serving

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; see Tips for Two)
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
 1 .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.
2 .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.