Combine marinade ingredients in a small bowl. Mix together thoroughly.Pour marinade into a bag (or airtight container) with shrimp. Marinate for 15-30 minutes. Use a slotted spoon to transfer shrimp to the recipe (when cooking them in step #4).
Shrimp Turmeric Rice:
Add oil to a large pot over medium heat. Cook the chopped onion until it turns translucent.
Add green beans and mushrooms. Cook until softened, 3-4 minutes. Scoop into a bowl and set it aside.
Add hot water, uncooked rice, chicken bouillon powder, dried oregano, turmeric powder and a bay leaf.Cover and cook the rice until water is fully absorbed, about 5-10 minutes.
Add in the cooked mushrooms and green beans, the chopped cherry tomatoes, and shrimp. Cover and cook 3-5 minutes until shrimp is no longer pink.
Remove from heat and let sit covered for an additional 5 minutes. Remove the bay leaf and serve.
Recipe Notes:
Shrimp does not need to be marinated for this recipe. However, it does at a greater amount of flavor.
Thaw the shrimp first. Frozen shrimp will not absorb the marinade properly. Add shrimp to a bowl with cold water and soak for 5-10 minutes, then pour through a strainer. Blot the shrimp with paper towels. Now they're thawed and ready for marinating!
Do not overcook the shrimp. As soon as shrimp turns pink, it's cooked! This only takes about 2-5 minutes. Overcooked shrimp can turn rubbery and lose that tender buttery texture.
Chop the vegetables into bite-size pieces. This will make them faster to cook.
Pay attention to the rice will it's cooking. Once the water has been absorbed, you can stir the rice and add the other ingredients.
The nutritional information provided is an estimate and is per serving.
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