Peel n’ eat shrimp tossed in a zesty turmeric-lime sauce. Ready in just 20 minutes, this recipe is easy, light and crazy-flavorful—everything we want in a summertime meal. There are two chief reasons I love cooking with shrimp. First, it cooks in a flash. Second, it can take on any flavor profile you throw its way. Here, we toss it in a buttery turmeric-lime sauce with loads of fresh garlic, sriracha, and fish sauce.
You may be questioning the need for fish sauce when cooking fish, but it actually doesn’t make it overly “fishy”—it just brings out all that scrumptious shrimp flavor.By now, you’re probably well-aware of my deep love for turmeric. Why? Because this Indian spice abounds with natural medicinal properties. Some studies have found that it may help prevent and treat inflammatory and neurodegenerative diseases, including Alzheimer’s and Parkinson’s.
Whether in dry or fresh root form, turmeric can add flavor depth (and a lovely golden yellow hue) to your meals. Lime boosts the tartness of turmeric while a flurry of fresh herbs balances the warm spice and gives the sauce a refreshing punch.
I will warn you, this saucy dish is for those who don’t mind eating with their hands. Your hands will get messy and may even take on a shade of yellow from the turmeric, but it washes off pretty easily. Just be sure to serve it with plenty of crackers or bread for sopping up every last bit of the delicious liquid.
Ready in just 20 minutes, you have time to enjoy this dish even on your busiest summer days. It’s complex flavor belies it’s simple preparation.
Easy, light and crazy-flavorful—everything we want in a summer meal. Enjoy it as an appetizer or main course served with bread and a crisp green salad.
Just don’t forget the ice-cold brews and pitcher of margaritas. Because, SUMMER.
- 1 lb. large shell-on (or peeled) shrimp
- 1 Tbsp. olive oil
- 4 garlic cloves, minced
- 3 Tbsp. fresh lime juice
- 2 Tbsp. freshly grated turmeric (or 1 Tbsp. ground)
- 1 Tbsp. lime zest
- 2 tsp. fish sauce
- 2 tsp. sriracha
- ¼ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2½ Tbsp. butter
- ½ cup fresh cilantro leaves
- 3 Tbsp. thinly sliced green onion
- Cook shrimp in a large pot of boiling salted water just until opaque, about 30 seconds. Transfer to a paper towel–lined baking sheet and let drain.
- Combine oil, garlic, lime juice, turmeric, lime zest, fish sauce, sriracha, salt and pepper in a bowl; stir with a whisk. Set aside.
- Heat butter in a large skillet over medium heat. Add turmeric-lime sauce; cook 2 minutes, until aromatic. Add shrimp and cook, tossing gently and adjusting heat as needed to keep sauce just below a simmer, until cooked through, about 5 minutes. Top with cilantro and green onion.