Description

This Honey Turmeric-Black Pepper Shrimp offers a deliciously savory and slightly spicy flavor profile, perfectly complemented by the sweetness of honey and the freshness of green beans. Quick to prepare, it makes for a healthy, vibrant meal packed with anti-inflammatory turmeric and protein-rich shrimp, served beautifully over rice with a sprinkle of scallions.

Ingredients

Units Scale

Dry Ingredients

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

Sauces and Seasonings

2 Tbsp. honey
1 Tbsp. rice vinegar
1 tsp. soy sauce or tamari
2 Tbsp. neutral cooking oil (such as grapeseed or canola)

Vegetables and Garnish

8 oz. haricots verts (French green beans), sliced at a diagonal into thirds
Cooked white rice for serving
Thinly sliced scallions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp: Remove the tails from the shrimp, discard, and pat them dry thoroughly with paper towels to ensure they are free of excess moisture.
Coat the Shrimp: In a large bowl, combine the cornstarch, turmeric, black pepper, and 1/2 tsp. salt. Mix well, then add the shrimp and toss until evenly coated with the spice mixture.
Make the Sauce: In a small bowl, whisk together honey, rice vinegar, soy sauce, and 1 Tbsp. water until smooth. Set this aside for later.
Cook the Shrimp and Green Beans: Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the coated shrimp in a single layer and cook for 2 to 3 minutes without stirring, until the underside is crispy. Toss the shrimp to turn them over, then add the sliced green beans. Season with the remaining 1/4 tsp. salt and cook for an additional 2 minutes, until the beans are crisp-tender and the shrimp are cooked through.
Add the Honey Mixture: Pour the honey sauce over the shrimp and green beans. Cook for another 1 to 2 minutes, stirring constantly, until the mixture thickens slightly and coats the ingredients with a glossy glaze.
Serve: Plate the shrimp and green beans over cooked white rice, garnish with sliced scallions and extra black pepper if desired, and enjoy immediately.

Notes

Ensure the shrimp are thoroughly dried before coating to achieve a crispy exterior.
You can substitute green beans with snap peas or asparagus for variation.
For a spicier kick, add a pinch of chili flakes to the honey mixture.
This dish pairs well with a simple side salad or steamed broccoli.

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 12g
Sodium: 650mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 22g
Cholesterol: 165mg