Spicy Turmeric Shrimp with White Rice
This Spicy Turmeric Shrimp is cooked in a savory oyster-soy sauce and served over plain white rice, with fresh cucumber slices on the side to balance the heat. The dish is quick to make and packed with flavor, making it an easy and satisfying option for weeknight meals.
Ingredients
Method
- Start cooking your white rice the way you prefer.
- In a bowl, combine shrimp with turmeric, white pepper, soy sauce (for marinating), and chili flakes. Let it sit for 10–15 minutes while you prep the other ingredients. Note: No additional salt is needed—the soy sauce and oyster sauce provide enough seasoning.
- Heat oil in a pan over medium heat. Add the chopped onion and sauté until softened and fragrant, about 3–4 minutes.
- Stir in the minced garlic and cook for about 30 seconds until aromatic.
- Add the marinated shrimp along with the marinade to the pan. Cook until the shrimp is nearly done, stirring occasionally.
- In a small bowl, combine cornstarch, oyster sauce, soy sauce (for sauce), sweet chili sauce, and water. Stir until smooth.
- Pour the sauce mixture into the pan with the shrimp. Stir well. The shrimp will release some moisture, which helps create a light sauce. If the sauce is too thick while cooking, add extra water as needed until you reach your desired consistency.
- Spoon the shrimp and sauce over/next to cooked plain white rice. Serve with fresh cucumber slices to balance the heat. Optional: garnish with chopped green onions or fresh herbs.
Notes
Tips:
Adjust chili flakes for your preferred spice level.
Add vegetables like bell peppers or snap peas for extra color and crunch.
Don’t overcook shrimp—they cook quickly and become rubbery if left too long.
Adjust chili flakes for your preferred spice level.
Add vegetables like bell peppers or snap peas for extra color and crunch.
Don’t overcook shrimp—they cook quickly and become rubbery if left too long.