Imagine a dish offering the perfect balance of sweet, spicy, and aromatic flavors. That’s exactly what you’ll find with our irresistible Honey Turmeric-Black Pepper Shrimp. This stellar recipe combines succulent shrimp with a golden turmeric hue and a delightful sweetness from honey, bringing an all-in-one taste sensation to your dinner table.
Why You’ll Love This Recipe
- Bursting with Flavor: Each bite dances between spicy, sweet, and savory.
- Quick and Easy: Perfect for weeknight dinners when time is of the essence.
- Health-Friendly: Packed with nutrients from shrimp while being low on calories.
- Versatile Serving Options: Pairs deliciously with a variety of sides and garnishes.
Ingredients You’ll Need
Get ready to create magic with a handful of simple but mighty ingredients. From the earthy turmeric to the sweet honey, each plays a starring role in making Honey Turmeric-Black Pepper Shrimp unforgettable.
- 1 lb. peeled and deveined raw medium shrimp: Make sure they’re clean for a smooth cooking process.
- 2 Tbsp. cornstarch: This ensures a crisp coating on the shrimp.
- 1 1/2 tsp. ground turmeric: Adds color and a warm, peppery flavor.
- 1 tsp. coarsely ground black pepper: Gives a spicy kick that complements the sweetness.
- 3/4 tsp. kosher salt, divided: Enhances all the flavors beautifully.
- 2 Tbsp. honey: Brings a natural sweetness to the dish.
- 1 Tbsp. rice vinegar: Adds a tangy contrast to the sweet honey.
- 1 tsp. soy sauce or tamari: Infuses a hint of umami into the dish.
- 2 Tbsp. neutral cooking oil: Perfect for cooking without altering the taste.
- 8 oz. haricots verts: These French green beans add a crisp, fresh element.
- Cooked white rice for serving: The perfect base to soak up all the flavors.
- Thinly sliced scallions for garnish: Adds a pop of color and mild oniony flavor.
Variations
Don’t be afraid to put your personal stamp on the Honey Turmeric-Black Pepper Shrimp. This recipe is wonderfully flexible, inviting you to switch things up based on your pantry or preferences.
- Vegetarian Twist: Swap shrimp with tofu for a plant-based alternative.
- Spicier Version: Add chili flakes to the turmeric mix for an extra punch.
- Tropical Touch: Include a splash of coconut milk for a creamy, tropical flavor.
How to Make Honey Turmeric-Black Pepper Shrimp
Step 1: Prepare Your Shrimp and Coating
Kick things off by discarding those shrimp tails and giving the shrimp a good pat dry. This ensures they get crispy rather than soggy. Mix cornstarch, turmeric, black pepper, and some salt in a large bowl, then toss the shrimp in. Every piece should gleam with that spicy, golden coating.
Step 2: Craft the Sweet Glaze
Time to whisk together the sweet and tangy elements. In a small bowl, blend honey, rice vinegar, soy sauce, and a splash of water. Set this aside; it will soon transform your shrimp into glazed beauties.
Step 3: Cook with Care
Heat your oil in a skillet or wok until shimmering. Lay the shrimp in and let them be for a couple of minutes, achieving that coveted crispy underside. Flip them, add green beans, season, and cook until the beans are just right. Pour in your glaze concoction, stirring until it cloaks everything in sticky, sweet goodness.
Pro Tips for Making Honey Turmeric-Black Pepper Shrimp
- Crispy Shrimp Magic: Ensure shrimp are thoroughly dried to achieve the perfect crispiness.
- Balance the Glaze: If your glaze thickens too fast, a dash of water can loosen it back up.
- Bean Crunch Factor: Slice haricots verts diagonally for faster cooking and a delightful crunch.
- Spice It Your Way: Adjust the black pepper to meet your personal threshold for spice.
How to Serve Honey Turmeric-Black Pepper Shrimp
Garnishes
Topped with thinly sliced scallions, this dish gets a fresh, vivid punch. A sprinkle of extra black pepper enhances the flavor profile and adds a touch of elegance.
Side Dishes
This delightful shrimp pairs perfectly with fragrant jasmine rice or a fluffy quinoa pilaf. Each serves as a perfect canvas, allowing the shrimp’s dynamic flavors to shine through.
Creative Ways to Present
Serve these vibrant shrimps in a wide, shallow bowl to showcase their glossy glaze. Pair with a few lime wedges on the side for a pop of color and optional zesty burst.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making for a tantalizing next-day meal.
Freezing
If you plan to freeze, place the shrimp in a freezer-safe container for up to three months. Although the texture might slightly change, the taste remains a joyful delight.
Reheating
Simply warm your shrimp up in a non-stick skillet over medium heat or in the microwave in 30-second increments for a quick, easy meal. Stir gently to revive their gloss and flavor.
FAQs
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Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw them completely and pat them dry before cooking to ensure proper coating and crispiness.
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Is there an alternative to cornstarch?
Yes, you can substitute with arrowroot powder or rice flour, which will also provide a nice crisp texture to the shrimp.
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What if I don’t have rice vinegar?
You can use apple cider vinegar as a substitute, though the flavor will be slightly different, yet still delicious.
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Can this recipe be doubled?
Definitely! Just double the ingredients and cook in batches to avoid overcrowding the pan, ensuring each shrimp cooks properly.
Final Thoughts
With every juicy bite of Honey Turmeric-Black Pepper Shrimp, you’re diving into a bouquet of well-matched flavors. I hope you savor creating this dish as much as enjoying it. Why not give it a try and impress your taste buds tonight?
Print
Honey Turmeric-Black Pepper Shrimp Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Stir-fry
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This Honey Turmeric-Black Pepper Shrimp recipe combines the vibrant flavors of turmeric and black pepper with the sweetness of honey, creating a quick and flavorful stir-fry that’s perfect served over rice. It’s a healthy, protein-packed dish with a bit of spice and a glossy glaze, ideal for a fast weeknight dinner.
Ingredients
For the Shrimp
- 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
To Serve
- Cooked white rice
- Thinly sliced scallions for garnish
Instructions
- Preparation: Ensure all ingredients are ready; remove shrimp tails, pat dry with paper towels. Combine cornstarch, turmeric, black pepper, and 1/2 tsp. salt in a large bowl, then toss the shrimp until evenly coated.
- Make the Sauce: In a small bowl, whisk together honey, rice vinegar, soy sauce, and 1 Tbsp. water. Set aside.
- Cook Shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes until crispy underneath. Toss shrimp to flip, then add green beans. Season with remaining 1/4 tsp. salt. Cook for 2 minutes until the beans are crisp-tender and shrimp are cooked through.
- Add Sauce and Glaze: Pour the honey mixture over the shrimp and green beans. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients with a glossy glaze.
- Serve: Plate the shrimp and green beans over rice. Garnish with sliced scallions and additional black pepper if desired. Serve immediately.
Notes
- Nutrition facts do not include rice.
- For best flavor, serve immediately while hot.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat gently in a skillet over medium heat or microwave in 30-second intervals, stirring in between.
- Frozen leftovers can be kept for up to 3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 207 kcal
- Sugar: 10.5 g
- Sodium: 1000 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 16 g
- Cholesterol: 180 mg
