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Pan-Seared Shrimp with Turmeric, Black Pepper, and Coconut Oil

Pan-Seared Shrimp with Turmeric, Black Pepper, and Coconut Oil

This vibrant and flavorful pan-seared shrimp dish is seasoned with turmeric and black pepper, then cooked in coconut oil for a deliciously aromatic meal.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined
  • 2 tablespoons Coconut oil
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 1 tablespoon Fresh lime juice
  • to taste Salt
  • to taste Fresh cilantro, chopped (for garnish)
  • to taste Lime wedges (for serving)

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Instructions
  1. In a large bowl, combine the shrimp, turmeric, black pepper, garlic powder, smoked paprika, and salt. Toss to coat the shrimp evenly with the spices.
  2. Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the seasoned shrimp in a single layer, making sure not to overcrowd the pan.
  3. Cook the shrimp for 2-3 minutes on one side until they turn pink and begin to caramelize. Flip the shrimp and cook for an additional 1-2 minutes on the other side until fully cooked and opaque.
  4. Remove the skillet from heat and drizzle fresh lime juice over the shrimp. Toss gently to combine.
  5. Transfer the shrimp to a serving platter, garnish with chopped cilantro, and serve with lime wedges on the side.

Notes

Feel free to adjust the spices to your taste. This dish pairs well with rice or a fresh salad.