Sautéed shrimp tossed in zesty turmeric-lime sauce. Ready in just 20 minutes and best served with crusty bread.
Why You'll Love this Shrimp in Turmeric Sauce
There are two chief reasons I love cooking with shrimp.
- First, it's high in protein and 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, shallots, and fish sauce.
I love serving the shrimp and turmeric sauce over grilled bread for a light lunch or dinner. Alternatively, you can serve it over rice or in a pita.
By now, you're probably well-aware of my deep love for turmeric. Why? Because this Indian spice abounds with anti-inflammatory benefits.
- Shrimp: Look for medium or large peeled and deveined shrimp. You can choose to remove their tails before cooking or after.
- Butter: I prefer using a grass-fed butter, such as Vital Farms brand. Using unsalted helps prevent the sauce from getting overly salty.
- Turmeric: Whether in dry or fresh root form, turmeric adds flavor depth (and a lovely golden yellow hue) to the sauce.
- 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.
- Lime: Using both the zest and juice of 1 lime boosts the tartness of turmeric, and gives the sauce a fresh finish.
- Aromatics: A mix of shallots and garlic form the aromatic backbone of the sauce.
- Cilantro: A must for giving the dish a fresh lift.
See the recipe card for full information on ingredients and quantities.
Step 1: Season and sauté shrimp in a large skillet for about 2 to 3 minutes per side, until no longer opaque. Transfer shrimp to a plate.
Step 2: Sauté shallots and garlic in butter until aromatic, about 2 minutes. Stir in turmeric and fish sauce; cook 1 more minute.
Step 3: Finish sauce by stirring in lime zest and juice, and cilantro. Add shrimp back to pan and toss in turmeric sauce. Serve with crusty bread.
- Crusty Bread: My go-to serving vessel for this shrimp is grilled bread. It's perfect for sopping up the remaining turmeric sauce.
- Pita: You can also enjoy the shrimp and sauce with grilled pita or naan bread.
- Rice: For a gluten free option, serve the shrimp and sauce over white rice, such as Basmati or Jasmine.
Frozen - Since shrimp is flash-frozen promptly after being caught, frozen is often better quality (for a better price) than what’s sitting in the seafood case. Buying frozen also gives you greater control over the defrosting process, since you can cook them immediately afterwards.
Look for raw (not precooked) shrimp that is deveined and either EZ-peel or already peeled. Deveining shrimp is a tedious, rather unsettling task, if you ask me! Also, for reference, raw shrimp is always gray-ish white, while cooked shrimp is pink.
Store: Refrigerate leftovers for 3 days.
Reheat: You can either reheat individual portions in the microwave, or toss the shrimp and sauce back in a skillet and cook over medium heat until warm.
The turmeric sauce goes extremely well with chicken OR tofu.
If you give this shrimp in turmeric sauce a try, snap a pic and tag #dishingouthealth on Instagram. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
More 30 Minute Shrimp Recipes:
Shrimp in Turmeric-Lime Sauce
- Large skillet
- 2 Tbsp. extra-virgin olive oil
- 1 lb. peeled and deveined shrimp
- sea salt and black pepper to taste
- 4 Tbsp. butter
- ¼ cup minced shallots
- 4 garlic cloves minced
- 1 Tbsp. ground turmeric
- 1 ½ tsp. fish sauce
- Zest and juice of 1 lime
- 3 Tbsp. finely chopped fresh cilantro
- Crusty bread (preferably grilled or baked) for serving
- Heat olive oil in a large skillet over medium-high. Pat shrimp dry with a paper towel, and season with salt and black pepper. Arrange shrimp in skillet, and cook for 2 minutes per side, until just cooked through. Reduce heat to medium, and transfer shrimp to a plate.
- Add butter, shallots, and garlic to pan; cook 2 to 3 minutes, until aromatic. Stir in turmeric and fish sauce.Add shrimp back to pan, along with lime zest and juice, and fresh cilantro. Toss shrimp in sauce until well-coated, and serve with crusty grilled bread.