This vibrant turmeric shrimp dish is quick, simple, and bursting with warm, aromatic flavors. With just a handful of ingredients and minimal prep, you can create a protein-rich meal that pairs beautifully with grains, salads, or vegetables.
Why You’ll Love This Recipe
This recipe is ideal for busy days when you want something delicious without spending too much time in the kitchen. Shrimp cooks incredibly fast, and the combination of turmeric, cumin, and garlic adds depth and brightness with very little effort. It’s nutritious, versatile, and uses ingredients you likely already have on hand. Whether served over rice, tossed into a salad, or added to a grain bowl, these shrimp make a satisfying meal any time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Approx. 36 large shrimp, thawed, peeled, and deveined
2 tablespoons olive oil
2 large cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
Salt and pepper, to taste
Directions
Pat the shrimp dry with paper towels and place them into a medium bowl.
Add olive oil, minced garlic, turmeric, cumin, salt, and pepper. Toss until all shrimp are coated evenly.
Heat a skillet over medium-high heat. When the surface is hot enough for a drop of water to sizzle, add the shrimp in a single layer, ensuring they have space between them. Cook in batches if needed.
Cook each shrimp for 1–2 minutes per side, until they turn opaque, pink, and lightly browned.
Transfer cooked shrimp to a clean bowl and repeat with remaining shrimp.
Substitute freshly minced garlic with 1/2 teaspoon garlic powder if needed.
Add crushed red pepper flakes for heat.
Mix in a squeeze of lemon juice before serving for a bright citrus finish.
Stir in chopped fresh herbs like cilantro or parsley for added freshness.
Use ghee instead of olive oil for a richer, deeper flavor.
Storage/Reheating
Store leftover shrimp in an airtight container in the refrigerator for 3–4 days.
To reheat, warm gently in a skillet over low heat or heat briefly in the microwave until warmed through, being careful not to overcook.
FAQs
How do I know when shrimp are fully cooked?
Shrimp are done when they turn pink, opaque, and form a slight “C” shape. Overcooked shrimp curl tightly into an “O.”
Can I use frozen shrimp?
Yes, just thaw them fully and pat them dry before cooking to prevent excess moisture.
What sides pair best with turmeric shrimp?
They go well with brown rice, quinoa, farro, roasted potatoes, leafy greens, zucchini, broccoli, or mixed salads.
Can I use prawns instead of shrimp?
Yes, prawns work perfectly with the same seasonings and cooking method.
Can I bake the shrimp instead of sautéing?
Yes. Bake at 400°F (200°C) for about 8–10 minutes, or until they turn pink and opaque.
Is this recipe spicy?
No, the base recipe is mild. You can add red pepper flakes for heat.
Can I marinate the shrimp ahead of time?
Yes, you can marinate them 1–2 hours in advance. Avoid marinating too long, as the spices and garlic can overpower the shrimp.
Can I double this recipe?
Absolutely. Just cook the shrimp in batches to avoid overcrowding the pan.
Is turmeric necessary?
Turmeric provides its signature color and warm flavor. You can omit it, but the dish will taste different.
What can I do with leftover shrimp?
Leftovers work well in salads, wraps, grain bowls, or added to stir-fries.
Conclusion
This easy turmeric shrimp with cumin and garlic delivers bold flavor using minimal ingredients and time. It’s a fast, nourishing dish that adapts well to countless sides and meal styles. Whether enjoyed as a simple weeknight dinner or part of a larger spread, this recipe brings color, warmth, and versatility to your table.
This Easy Turmeric Shrimp with Cumin & Garlic is a fast, flavorful dish made with simple pantry spices. Juicy shrimp are seasoned with turmeric, cumin, and garlic for a warm, aromatic meal that’s ready in under 30 minutes—perfect for busy weeknights.
Ingredients
Approx. 36 large shrimp, thawed, peeled, and deveined
2 tablespoons olive oil
2 large cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
Salt and pepper, to taste
Instructions
Pat the shrimp dry with paper towels and place them into a medium bowl.
Add olive oil, minced garlic, turmeric, cumin, salt, and pepper. Toss until all shrimp are coated evenly.
Heat a skillet over medium-high heat. When hot, add shrimp in a single layer, working in batches if needed.
Cook each shrimp for 1–2 minutes per side until opaque, pink, and lightly browned.
Transfer cooked shrimp to a clean bowl and repeat with remaining shrimp.
Serve warm with your preferred sides.
Notes
Use garlic powder if fresh garlic isn’t available.
Add red pepper flakes for heat.
Squeeze lemon juice over shrimp before serving for brightness.
Top with chopped herbs like parsley or cilantro for freshness.
