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Found this recipe one night when I had some shrimp that needed cooking and a craving for something different! The bright yellow sauce with specks of green cilantro looks so pretty on the plate. My picky daughter, who usually avoids seafood, actually asked for seconds the first time I made it—the lime and turmeric combo just works magic!
What's Special
The sauce makes this dish shine! That butter gets all golden from the turmeric, then the lime juice hits it with the perfect zing. My neighbor kept asking what smelled so good while it was cooking. When she tried it, she couldn't believe how quick and simple it was. Now it's her go-to for impressing dinner guests!
Shopping List
- The Stars:
- Fresh shrimp
- Sweet butter
- Bright turmeric
- Fresh limes
- Fish sauce
- Fresh Bits:
- Green cilantro
- Plump garlic
- Crisp shallots
- Good olive oil
- Sea salt
Let's Cook
- Shrimp Time
- Start with super fresh shrimp—they should smell like the ocean, not fishy. Pat them really dry before they hit the pan—that's how you get that nice sear.
- Sauce Magic
- The butter and turmeric dance is beautiful—watch it turn that gorgeous golden color! When the lime juice hits the hot pan, it fills the kitchen with the most amazing aroma.
- Final Touch
- Tossing those plump shrimp back in the sauce is my favorite part. They soak up all that flavor while keeping their perfect bounce!
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Kitchen Tips
Let me share some tricks I've learned: don't crowd the pan when cooking shrimp, they need space to get that nice sear. Fish sauce might smell strong, but don't skip it—it adds amazing depth without tasting fishy. And always zest your lime before juicing—makes life so much easier!
Get Ready
Prep everything before you start cooking—this dish moves fast! Chop your shallots and garlic, have your limes zested and juiced, and keep that fish sauce handy. Once those shrimp hit the pan, you'll be glad everything's ready to go. I like setting up all my ingredients in little bowls—feels like having my own cooking show!
Mix It Up
Don't be scared to play around with this recipe! Sometimes I'll throw in some ginger for extra zip or swap cilantro for Thai basil. My friend makes it with scallops instead of shrimp—says it's amazing. The sauce works great on chicken too—just cook it a bit longer.
Serving Ideas
We love this over fluffy rice—that yellow sauce soaks in beautifully. Sometimes I'll serve it with crusty bread for mopping up every last drop. Had some friends over last week and served it with warm pita bread and a big salad—they practically licked their plates clean!
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Quick and Fresh
This dish has saved dinner so many times when I needed something fast but fancy! It looks like you spent way more time on it than you did, and the cleanup's super easy—just one pan. Plus, it's loaded with good-for-you turmeric and fresh ingredients. Talk about a weeknight win!
Frequently Asked Questions
- → Can I use frozen shrimp for this recipe?
- Yes, frozen shrimp works great. Just thaw them completely and pat dry before cooking to ensure they get a nice sear.
- → What can I serve this with besides bread?
- This shrimp goes well with rice, quinoa, or cauliflower rice. You can also serve it over a bed of fresh greens for a lighter meal.
- → How do I store leftovers?
- Keep leftovers in an airtight container in the fridge for up to 3 days. Warm gently on the stovetop to prevent the shrimp from getting tough.
- → Can I make this without fish sauce?
- You can replace fish sauce with soy sauce or coconut aminos. The flavor will be slightly different but still delicious.
- → Is this recipe spicy?
- This recipe isn't spicy at all. Turmeric adds color and earthy flavor but no heat. You can add red pepper flakes if you want some spice.