Description
This vibrant Honey Turmeric-Black Pepper Shrimp recipe combines succulent shrimp with warm turmeric and pungent black pepper, enhanced by a sweet honey glaze. Quickly cooked in a skillet with fresh green beans and served over rice, it’s a flavorful and healthy dish perfect for a weeknight dinner or when entertaining guests.
Ingredients
Units
Scale
Seafood and Coating
- 1 lb. peeled and deveined raw medium shrimp
- 2 Tbsp. cornstarch
- 1 1/2 tsp. ground turmeric
- 1 tsp. coarsely ground black pepper
- 3/4 tsp. kosher salt, divided
Sauce and Vegetables
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar
- 1 tsp. soy sauce or tamari
- 2 Tbsp. neutral cooking oil (such as grapeseed or canola)
- 8 oz. haricots verts (French green beans), sliced at a diagonal into thirds
For Serving and Garnish
- Cooked white rice
- Thinly sliced scallions
Instructions
- Prepare the Shrimp: Remove the tails if necessary and pat the shrimp dry with paper towels. In a large bowl, combine cornstarch, turmeric, black pepper, and 1/2 teaspoon of salt; stir well. Add the shrimp, tossing to ensure they are evenly coated with the spice mixture.
- Make the Honey Sauce: In a small bowl, whisk together honey, rice vinegar, soy sauce, and 1 tablespoon of water until smooth. Set aside.
- Cook the Shrimp and Green Beans: Heat the oil in a large skillet or wok over medium-high heat until shimmering. Arrange the shrimp in a single layer; cook undisturbed for 2-3 minutes until crispy on the underside. Toss to turn the shrimp, then add the green beans. Season the mixture with the remaining 1/4 teaspoon of salt. Cook for another 2 minutes until the beans are crisp-tender and the shrimp are cooked through.
- Glaze with Honey Mixture: Pour the honey sauce into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the shrimp and green beans evenly.
- Serve: Spoon the shrimp and green beans over cooked rice. Garnish with sliced scallions and additional black pepper if desired, then serve immediately.
Notes
- Ensure the shrimp are fully cooked but not overdone; they typically turn pink and opaque within 2-3 minutes.
- For added flavor, sprinkle extra black pepper or chopped fresh herbs like cilantro or parsley before serving.
- This dish is best enjoyed immediately while hot and crispy.
Nutrition
- Serving Size: 1/4 of dish (including rice)
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 170 mg
