Description
Honey Turmeric-Black Pepper Shrimp features succulent shrimp coated in a flavorful blend of turmeric, black pepper, and cornstarch, then cooked with crisp-tender French green beans and a glossy honey glaze. Prepared in just 25 minutes using a skillet, this vibrant and aromatic dish makes a perfect weeknight dinner served over white rice.
Ingredients
Shrimp 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 Garnish
- 2 Tbsp. neutral cooking oil (such as grapeseed or canola)
- 8 oz. haricots verts (French green beans), sliced diagonally into thirds
- Cooked white rice for serving
- Thinly sliced scallions for garnish
Instructions
- Prepare Shrimp: Remove and discard the shrimp tails, then pat the shrimp dry with paper towels to ensure proper crisping during cooking. In a large bowl, mix cornstarch, ground turmeric, coarsely ground black pepper, and 1/2 teaspoon of kosher salt. Add the shrimp to the bowl and toss thoroughly to evenly coat each piece.
- Make Sauce: In a separate small bowl, whisk together the honey, rice vinegar, soy sauce (or tamari), and 1 tablespoon of water until smooth. Set this sauce aside for later use.
- Cook Shrimp and Green Beans: Heat the neutral cooking oil in a large skillet or wok over medium-high heat until hot. Arrange the coated shrimp in a single layer in the skillet and cook undisturbed for 2 to 3 minutes until the undersides are crispy. Flip the shrimp, add the sliced green beans, and season with the remaining 1/4 teaspoon salt. Continue cooking for 2 minutes, stirring occasionally, until the green beans are crisp-tender and the shrimp are fully cooked.
- Glaze and Finish: Pour the reserved honey sauce into the skillet and cook for an additional 1 to 2 minutes, stirring constantly to evenly coat the shrimp and green beans with the thickened glaze.
- Serve: Serve the honey turmeric-black pepper shrimp and green beans immediately over cooked white rice. Garnish with thinly sliced scallions and extra cracked black pepper if desired.
Notes
- Make sure all ingredients are prepped before starting, as the recipe cooks quickly.
- Using neutral cooking oil with a high smoke point ensures proper searing without burning.
- Adjust black pepper quantity according to your heat preference.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
