Turmeric Shrimp & Bell Pepper Skillet

Succulent shrimp and vibrant bell pepper stir-fried with fragrant turmeric and savory seasonings, served with quick-cooking basmati rice.

• Prep: 8 min
• Cook: 10 min
• Total: 18 min
• Servings: 1
• Cuisine: Burmese
• Difficulty: Easy
• Cost: $5.97/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 0.75 cup basmati rice (quick-cooking)
• 0.33 pound raw shrimp (peeled and deveined)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon vegetable oil
• 0.25 yellow onion (medium, thinly sliced)
• 0.5 red bell pepper (small, thinly sliced)
• 1 clove garlic (minced)
• 0.5 teaspoon ground turmeric
• 0.5 tablespoon fish sauce
• 0.5 tablespoon lime juice
• 1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Start cooking the quick-cooking basmati rice according to package directions. This should take about 8-10 minutes.
2. Pat the raw shrimp dry and season with salt and black pepper.
3. Heat the vegetable oil in a medium skillet or wok over medium-high heat. Add the thinly sliced yellow onion and red bell pepper. Stir-fry for 3-4 minutes until they begin to soften.
4. Add the minced garlic and ground turmeric to the skillet. Stir-fry for 30 seconds until fragrant.
5. Add the seasoned shrimp to the skillet. Stir-fry for 2-3 minutes, or until the shrimp turn pink and opaque. Avoid overcooking.
6. Remove the skillet from heat and stir in the fish sauce and lime juice.
7. Serve the turmeric shrimp and bell pepper stir-fry immediately with the cooked basmati rice. Garnish with fresh cilantro.

Notes

Shrimp cooks very quickly; be careful not to overcook them to keep them tender.

Nutrition (per serving)

• Calories: 765
• Protein: 35.7 g
• Carbohydrates: 118.4 g
• Fat: 15.1 g
• Fiber: 3.2 g
• Sodium: 1954 mg
• Saturated Fat: 2 g
• Sugar: 6.2 g
• Cholesterol: 191 mg