5 Spice Shrimp Salad

Nicole Williams


A mouthful of flavor is what you get when tearing into this salad. This recipe has circulated under different aliases, I believe it's called salt-pepper shrimp, one could hardly call it that, when it only asks for ¼ tsp of salt & ½ tsp of pepper.. The chinese 5 spice & rice flour is what makes this recipe happen,or is it the jalepeno? =)

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20 Min


10 Min


Pan Fry


2 Tbsp
lime juice
2 tsp
reduced-sodium soy sauce
2 tsp
toasted sesame oil
1/2 tsp
3 c
coleslaw- use the bagged slaw for fastest prep time, if not shred some napa
1 small
red or orange pepper julienne style (opitonal)
2 Tbsp
rice flour
1/4 tsp
salt (kosher or table work just fine)
1/2 tsp
black pepper
1/2 tsp
chinese five spice powder
1 lb
frozen shrimp thawed, shelled, deveined
1-2 Tbsp
canola oil
jalepeno or serrano pepper, seeded and minced

Directions Step-By-Step

In a large serving bowl, whisk lime juice, sesame oil, soy sauce,sugar in a large bowl unitl sugar is disolved. Add cabbage & bell pepper, toss and set aside or place in fridge until shrimp is cooked.
In a medium bowl combine rice flour,salt, pepper, & five spice powder.
Heat oil in a pan on med-med high heat, toss shrimp in small batches into flour mixture until lightly coated,place in pan, moving them around often, once they start getting lighty crispy, flip them over. Add the minced jalepeno, and cook for about 3-4min on each side.
Serve slaw on a plate and top with shrimp.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #recipe, #Anytime