1/4 cup lime juice
4 teaspoons reduced sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced
2 bell peppers, small, very thinly sliced (red or orange)
1/4 cup rice flour or cornstarch
1/2 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 teaspoon five-spice powder
1 1/3 lbs raw shrimp, peeled and deveined (21-25 per pound)
2 tablespoons canola oil
2 jalapeno peppers, 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 peppers; toss to combine.
Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more.
Serve the slaw topped with the shrimp.