Description
This Honey Turmeric-Black Pepper Shrimp recipe combines juicy, tender shrimp with aromatic spices and a sweet-tangy glaze, cooked quickly on the stovetop for a flavorful, healthy meal. Perfect served over rice with fresh scallions for a delightful dinner or lunch.
Ingredients
Units
Scale
Protein 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
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar
- 1 tsp. soy sauce or tamari
- 1 Tbsp. water
Vegetables and Serving
- 8 oz. haricots verts (French green beans), sliced at a diagonal into thirds
- Cooked white rice for serving
- Thinly sliced scallions for garnish
Instructions
- Prepare the Shrimp: Remove the tails from the shrimp if still attached and pat them dry with paper towels to remove excess moisture.
- Coat the Shrimp: In a large bowl, combine cornstarch, turmeric, black pepper, and 1/2 tsp. salt; mix well. Add the shrimp to the bowl and toss until evenly coated.
- Make the Sauce: In a small bowl, whisk together honey, rice vinegar, soy sauce, and 1 Tbsp. water until combined. Set aside.
- Cook the Shrimp and Green Beans: Heat the oil in a large skillet or wok over medium-high heat. Once hot, arrange the shrimp in a single layer and cook undisturbed for 2-3 minutes until crispy and golden underneath. Toss the shrimp, add the green beans, and season with the remaining 1/4 tsp. salt. Cook for another 2 minutes, until the green beans are crisp-tender and the shrimp are cooked through.
- Glaze with Honey Mixture: Pour the honey sauce over the cooked shrimp and green beans. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and creates a shiny glaze on the ingredients.
- Serve: Spoon the shrimp and green beans over cooked white rice. Garnish with sliced scallions and additional cracked black pepper if desired. Serve immediately.
Notes
- Nutrition facts do not include rice.
- For best results, cook shrimp and green beans in a single layer to achieve crispy textures.
- This dish can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally to re-soften.
- You can substitute other vegetables like snap peas or bell peppers for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 207 kcal
- Sugar: 10.5 g
- Sodium: 1000 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 16 g
- Cholesterol: 150 mg
