Shrimp in Black Bean Sauce

A bowl of white rice topped with shrimp, green bell peppers, and a dark sauce, garnished with sesame seeds and chopped green onions.

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This Shrimp in Black Bean Sauce comes together in about twenty minutes with just a handful of ingredients you can find at most grocery stores. Juicy shrimp and crisp green bell pepper get tossed in a deeply savory, garlicky black bean sauce made from fermented black soybeans. Serve it over steamed rice to soak up every drop of that glossy sauce.

Course Main Dish Recipes

Cuisine Asian, Chinese

Keyword black bean sauce shrimp, black bean shrimp, shrimp in black bean sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 152kcal

Author Robin @ All Ways Delicious

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.

Notes

1. If your black bean sauce is on the saltier side, start with 1 tablespoon of the water and add more only if the sauce seems too thick.

2. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition