Honey Turmeric-Black Pepper Shrimp

5 from 14 votes

Honey Turmeric-Black Pepper Shrimp

Honey Turmeric-Black Pepper Shrimp and Green Beans comes together in just 25 minutes. Serve this simple skillet meal over rice for a flavorful weeknight dinner.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Entree

Cuisine: Chinese

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet or wok

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
2 Tbsp. honey
1 Tbsp. rice vinegar
1 tsp. soy sauce or tamari
2 Tbsp. neutral cooking oil (such as grapeseed or canola)
8 oz. haricots verts (French green beans), sliced at a diagonal into thirds
Cooked white rice for serving
Thinly sliced scallions for garnish

Instructions

*This recipe comes together quickly, so make sure all of your ingredients are prepared.
Remove and discard shrimp tails, and pat shrimp dry with a paper towel. In a large bowl, combine cornstarch, turmeric, black pepper, and 1/2 tsp. salt; mix to combine. Add shrimp and toss to evenly coat.
In a separate small bowl, combine honey, rice vinegar, soy sauce, and 1 Tbsp. of water; whisk to combine. Set aside.
Heat oil in a large skillet or wok over medium-high. Once hot, arrange shrimp in a single layer in skillet and cook, undisturbed, for 2 to 3 minutes, until the underside is crispy. Toss shrimp, and add green beans. Season with remaining 1/4 tsp. salt, and cook 2 minutes, until beans are crisp-tender and shrimp is cooked through. Pour in honey mixture and cook 1 to 2 minutes, stirring constantly, until the honey mixture thickens and glazes shrimp and green beans.
Serve shrimp and green beans over rice and garnish with green onions and extra cracked black pepper, if desired.

Notes

*Nutrition facts do not include rice.

To Store: Leftovers can be refrigerated for up to 3 days.
To Reheat: Gently reheat leftovers in a nonstick skillet on the stovetop over medium heat. Alternatively, reheat individual portions in the microwave in 30 second increments, stopping to stir each time.
To Freeze: Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the shrimp may change once thawed, but it should still have great flavor!

Nutrition