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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, 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.
Ingredient notes:Rice flour is made from finely milled white rice. It is often used in Asian cooking
for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of
your supermarket. Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan
peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the
five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice
section.
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