Ready in just 20 minutes, this recipe is quick, easy, and crazy-flavorful. Turmeric adds a one-two punch of health benefits and flavor depth to the sauce. Fresh lime boosts the tartness of turmeric while a flurry of fresh herbs balances the warm spice and gives the sauce a refreshing punch. Serve it with crusty bread and a side salad for an easy entertaining or weeknight meal.
1 pound large shrimp (shell-on or peeled)
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon lime zest
3 tablespoons fresh lime juice
1 tablespoon ground turmeric
2 teaspoons fish sauce
2 teaspoons sriracha chili sauce
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons butter
1/2 cup Fresh Cilantro Leaves
3 tablespoons thinly sliced green onions
Added sugars 0g
Calcium 8% DV
How to Make It
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 zest and juice, turmeric, fish sauce, sriracha, 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.
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