Shrimp with Black Bean Sauce
Elevate your dinner game with this bold and flavorful Shrimp with Black Bean Sauce recipe! Perfect for lovers of Asian-inspired cuisine, this dish combines succulent shrimp, coated in a savory black bean sauce, with aromatic ginger, garlic, and a hint of sesame oil for depth. Crisp red bell peppers and fresh green onions add vibrant color and texture, while the sauce—with a touch of soy, Shaoxing wine, and a cornstarch slurry—delivers the perfect balance of umami and richness. Quick and easy to prepare in just 25 minutes, this stir-fry is not only a feast for the senses but also a versatile main dish that pairs beautifully with fluffy steamed rice or stir-fried noodles. Whether you’re whipping up a weeknight dinner or impressing guests, this shrimp recipe packs restaurant-quality flavor into every bite!
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Recipe Information
Ingredients
- 1 pound Shrimp (large, peeled and deveined)
- 3 tablespoons Black bean sauce
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper (sliced)
- 3 stalks Green onions (sliced into 1-inch pieces)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Season the shrimp lightly with salt and black pepper.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add the shrimp and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside on a plate.
In the same wok, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper slices and stir-fry for 2 minutes until slightly softened.
Stir in the black bean sauce, soy sauce, Shaoxing wine, sesame oil, and sugar. Mix well and bring the sauce to a gentle simmer.
Add the cooked shrimp back into the wok and toss to coat them evenly in the sauce.
Pour the cornstarch slurry into the wok and stir continuously until the sauce thickens, about 1-2 minutes.
Lastly, add the green onions and give it a quick stir. Cook for an additional 1 minute before removing from heat.
Serve hot with steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.0 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
