Easy Turmeric Basil Shrimp Recipe for a Flavorful Weeknight Dinner

These past few weeks, I’ve been cooking almost exclusively with my homegrown herbs—partly because I love the freshness, and partly because I’m still a little nervous about that bacteria going around. So this week, we took full advantage of my sweet basil plant and used it to add a bright, aromatic punch to our meal and made some Turmeric basil shrimp!

Shrimp will always be one of my go‑to proteins for busy nights. It cooks in about two minutes, absorbs flavor beautifully, and pairs well with just about anything. You can serve this dish with rice, roasted sweet potatoes, or even a simple salad. It’s quick, fragrant, and packed with color.

🌿 Ingredients

• 2 lb shrimp

• 2 tsp ground turmeric

• 1/2 tsp cumin

• 1 tsp ground oregano

• Ground black pepper, to taste

• Salt, to taste

• Chili flakes or cayenne pepper, to taste

• 1 tbsp salted butter

• 10–15 sweet basil leaves

• 1 culantro leaf (also known as recao)

• 2–3 garlic cloves

• 1 tbsp olive oil

• Juice of 1/2 lemon

  
  

🍤 Instructions: How to make Turmeric Basil Shrimp

1. Prep the Shrimp

Peel and clean your raw shrimp. I usually buy mine already deveined, and I prefer them peeled—but keeping the shells on can add extra flavor if you like. Pat the shrimp dry, then season with turmeric, cumin, oregano, salt, black pepper, and chili flakes.

2. Sear the Shrimp

Heat a frying pan over medium and add the olive oil. Once hot, place the shrimp flat on one side, making sure not to crowd the pan. Cook for about 45 seconds, or until the edges begin turning white. Flip and cook the other side for another 45 seconds. Remove from the pan and set aside while you finish the rest.

3. Make the Herb Butter

Chop the basil and culantro, and mince the garlic. In the same pan, lower the heat and add the butter along with the chopped herbs and garlic. Stir for about 30 seconds until fragrant, then add the lemon juice.

4. Combine Everything

Return the shrimp to the pan and toss until fully coated in the herb butter. Turn off the heat and let the shrimp rest for a few minutes before serving.

✨ Serving Ideas

• Over warm jasmine rice

• With roasted sweet potatoes

• On top of a fresh green salad

• As a protein for grain bowls