Salt & Pepper Shrimp

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Salt and Pepper Prawns

One of the issues you face when you move countries is that all favorite comfort dishes that you have eaten for years disappear (at a time where you need more creature comforts not less).

You assume that there must be similar versions of popular global dishes and so you try different places, one at a time, until all hope is gone and the first thing you do when you fly home is get a take away.

This is a problem. A portion of salt and pepper prawns versus a British Airways ticket to London is quite a differential in price and thus one by one I am learning to cook my favorite dishes at home.

Here for you is my number one favorite, as my brother and best friend will attest. I hope you enjoy and that the dish provides you with some comfort too!


  • 2 tbsp. rice flour or cornstarch
  • ¼ tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. five-spice powder
  • 10 ounces raw wild shrimp, peeled and deveined
  • 1 tbsp. coconut oil
  • 1 jalapeno, seeded and minced (optional)
  • ¼ head of sliced cabbage
  • 1 yellow pepper,sliced (optional)
  • A handful of thai basil (optional)
  • 2 tsp. sesame oil
  • 2 tsp. lime juice
  • 2 tsp. tamari (optional)


  • Whisk lime juice, tamari, sesame oil and pour on the cabbage, pepper and basil to make a healthy slaw. Allow to marinate whilst cooking the shrimp.
  • Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a bowl.
  • Add shrimp and toss to coat.
  • Heat oil in a large non-stick skillet over a medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, approx. 3-5 minutes
  • Add the jalapeno and cook until the shrimp are cooked through, c. 1 minute more
  • Serve the slaw, topped with the shrimp
  • Gluten free, paleo goodness!

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