Description
Enjoy a quick and flavorful Honey Turmeric-Black Pepper Shrimp stir-fry, perfectly cooked with crispy shrimp coated in turmeric and black pepper, glazed with a honey sauce, and served with crisp green beans over rice for a satisfying meal.
Ingredients
Units
Scale
Protein and Coating
- 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
Sauce
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar
- 1 tsp. soy sauce or tamari
- 1 Tbsp. water
Vegetables and Oil
- 2 Tbsp. neutral cooking oil (such as grapeseed or canola)
- 8 oz. haricots verts (French green beans), sliced at a diagonal into thirds
Serving and Garnish
- Cooked white rice for serving
- Thinly sliced scallions for garnish
Instructions
- Prepare the Shrimp: Remove and discard the shrimp tails, then pat the shrimp dry thoroughly with a paper towel to remove excess moisture.
- Coat the Shrimp: In a large bowl, combine cornstarch, turmeric, black pepper, and 1/2 tsp. salt; mix well. Add the shrimp and toss to ensure each piece is evenly coated.
- Make the Sauce: In a small bowl, whisk together honey, rice vinegar, soy sauce, and 1 tablespoon of water until combined. Set aside.
- Cook the Shrimp and Green Beans: Heat oil in a large skillet or wok over medium-high heat. Once hot, add the coated shrimp in a single layer and cook undisturbed for 2-3 minutes until the bottoms are crispy. Toss the shrimp to turn them and add the sliced green beans. Season with the remaining 1/4 tsp. salt and cook for 2 minutes until the beans are crisp-tender and the shrimp are cooked through.
- Glaze with Honey Mixture: Pour in the honey sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the shrimp and green beans nicely.
- Serve: Serve the honey turmeric-black pepper shrimp and green beans over cooked white rice. Garnish with sliced scallions and extra black pepper if desired.
Notes
- This recipe is quick to prepare, making it perfect for a weeknight dinner.
- Nutrition facts do not include rice, which can add additional calories and carbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat leftovers, gently warm in a skillet over medium heat or in the microwave in 30-second increments, stirring in between.
- Frozen leftovers can last up to 3 months; thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 207 kcal
- Sugar: 10.5 g
- Sodium: 1000 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 16 g
- Cholesterol: 165 mg
