Shrimp in Black Bean Sauce starts with the sharp sizzle of garlic hitting hot oil, and within a minute my whole kitchen smells like my favorite Chinese restaurant. The shrimp turn pink and plump almost immediately, and they stay tender even after they go back into that thick, garlicky black bean sauce. Green bell pepper adds crunch and a little sweetness against all that salty, fermented depth. I always end up pouring extra sauce over my rice because I can’t stand to leave any of it behind.
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Black bean sauce gets its deep flavor from fermented black soybeans, garlic, and ginger. It’s a staple in Cantonese cooking, and you’ll find it stirred into stir-fries with all kinds of proteins, from beef to tofu to chicken. Shrimp cooks fast and stays tender, and it soaks up that garlicky sauce better than almost any other protein I use. Every time I make this, I’m reminded how much flavor you can get from such a short ingredient list.
You can easily swap the shrimp for thin strips of flank steak, chicken breast, or cubed firm tofu if you want to switch things up. Broccoli, snap peas, or sliced onion all work well in place of or alongside the bell pepper. If you like more heat, a spoonful of chili paste or a few chopped dried red chilies stirred in with the garlic adds a nice kick. Sometimes I double the sauce mixture so there’s extra to spoon over the rice.
Ingredient Notes
Most of what goes into this dish is straightforward, but a couple of ingredients are worth a closer look.
Use raw, peeled and deveined shrimp for the best texture. Frozen shrimp work fine here, just thaw them fully and pat them dry before they go into the pan so they sear instead of steam.
You can find black bean sauce in the Asian foods aisle of most supermarkets or at any Asian market. Taste yours before you add it to the pan, since some brands are much saltier than others, and adjust the water if it seems extra thick or salty.
How to Make Shrimp in Black Bean Sauce
This dish has a wonderfully short ingredient list and cooking it is fast ,too. You’ll start by searing the shrimp in hot oil just until they turn pink, then pull them out of the pan so they don’t overcook. The garlic and bell pepper go into the same pan next, just long enough to soften slightly and pick up whatever flavor the shrimp left behind. Add the black bean sauce and a little water, simmer briefly until the sauce turns glossy sauce, and then toss in the shrimp to soak it all up.
What to Serve With It
I almost always serve this shrimp over a bowl of steamed white rice so it can soak up every bit of that black bean sauce. If you want to round out the meal, my Pork Fried Rice is a great match, or you can keep things a little lighter with plain rice and a vegetable side. Chinese Dry Fried Green Beans bring a smoky, charred contrast to the silky sauce, and Air Fryer Broccolini adds nice color and a slight char that pairs well with the saucy shrimp.
For something cool and crunchy alongside all that rich sauce, try a side of Spicy Cucumber Salad. The bright vinegar and chili flavors cut through the richness of the black bean sauce and give the whole meal more texture. Leftovers keep well in the fridge, so this is also a good dish to make ahead and reheat for lunch the next day.
Shrimp in Black Bean Sauce
Robin Donovan
Ingredients
- 1 pound shrimp peeled and deveined (450 grams)
- 1 tablespoon oil divided • 3 garlic cloves, minced
- 1 green bell pepper sliced (about 5 ounces | 140 grams)
- ¼ cup store-bought black bean sauce 2 fluid ounces | 60 milliliters
- 2 tablespoons water
- Sliced green onion for garnish (optional)
Instructions
- Heat half the oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2 to 3 minutes, until just turning pink and opaque. Transfer the shrimp to a plate and set aside.
- Add the remaining oil to the skillet along with the garlic and green bell pepper. Stir-fry for 2 to 3 minutes, until the pepper is just starting to soften.
- Stir in the black bean sauce and water. Bring the mixture to a simmer and let it cook for about 1 minute.
- Return the shrimp to the skillet and toss everything together until the shrimp is coated in sauce and heated through. Serve hot, garnished with sliced green onion if you like.
can’t wait to make this recipe! I love recipes with asian black bean sauce. Thanks for sharing.