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 ina 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.

Make it a meal: Serve with rice noodles or brown rice and sprinkle of chopped Cilantro