Go Back
–+ servings
Honey Turmeric-Black Pepper Shrimp

Savory Honey Turmeric-Black Pepper Shrimp for Weeknight Wins

Enjoy this Honey Turmeric-Black Pepper Shrimp, a quick and flavorful dish perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Gluten-Free
Calories: 325
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Fresh shrimp, peeled and deveined Alternatively, use chicken or tofu.
  • 3 tablespoons Cornstarch Arrowroot powder can be used.
  • 1 tablespoon Ground turmeric Curry powder can be an alternative.
  • 1 teaspoon Coarse black pepper Freshly ground enhances flavor.
  • 1/2 teaspoon Kosher salt Adjust to taste.
For the Sauce
  • 1/4 cup Honey Maple syrup can be substituted.
  • 2 tablespoons Rice vinegar Can use apple cider vinegar or lime juice.
  • 2 tablespoons Soy sauce or tamari Tamari is gluten-free.
  • 2 tablespoons Water
For the Vegetables
  • 8 ounces Haricots verts (French green beans) Regular green beans or snap peas can be used.
  • Thinly sliced scallions Optional but recommended for garnish.
For Serving
  • 2 cups Cooked white rice For lower-carb option, use cauliflower rice.
  • 2 tablespoons Neutral cooking oil Grapeseed or canola oil is best.

Equipment

  • large skillet
  • Mixing bowl

Method
 

Preparation Steps
  1. Remove the tails from the shrimp and pat them dry. Combine the cornstarch, turmeric, black pepper, and salt in a mixing bowl and toss the shrimp in the mixture until coated.
  2. In a separate bowl, whisk together honey, rice vinegar, soy sauce, and water. Set it aside.
  3. Heat the oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook undisturbed for 2-3 minutes until golden brown.
  4. Add the green beans to the skillet and season with remaining salt. Cook for an additional 2 minutes.
  5. Pour the honey mixture over the shrimp and green beans, stirring for about 1-2 minutes until the glaze thickens.
  6. Serve over cooked white rice and garnish with scallions and extra black pepper.

Nutrition

Serving: 1bowlCalories: 325kcalCarbohydrates: 38gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 220mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Ensure even coating of shrimp with cornstarch for optimal crispiness. Adjust cooking temperature as needed to avoid burning the shrimp.

Tried this recipe?

Let us know how it was!