There’s something incredibly satisfying about the sizzle of shrimp as they hit a hot wok, releasing a savory aroma that dances through the kitchen. I first discovered this delightful dish during a spontaneous dinner party when I found myself looking for something exciting yet simple to impress my friends. Enter Shrimp with Black Bean Sauce—a dish that effortlessly marries the rich umami of fermented black beans with the sweetness of succulent shrimp.
In just under 30 minutes, you can whip up a vibrant and flavorful meal that not only tastes like a trip to your favorite Chinese restaurant but also brings a comforting warmth to your table. It’s quick enough for a weeknight dinner yet elegant enough to wow guests at your next gathering. Pair it with a generous mound of steamed rice, and you’ve got an unforgettable meal that keeps everyone coming back for seconds. So, let’s dive into this recipe, and together, let’s create a dish that celebrates bold flavors and effortless preparation!
Why is Shrimp with Black Bean Sauce irresistible?
Simplicity at its best: This dish comes together in under 30 minutes, making it perfect for busy weeknights or last-minute guests.
Rich umami flavor: The fermented black beans create a savory depth, complemented by the natural sweetness of fresh shrimp.
Versatile options: Easily swap shrimp for chicken, tofu, or beef, allowing you to customize it to your preferences.
Texture contrast: Enjoy the delightful combination of tender shrimp, ground pork, and silky smooth sauce; a feast for the senses!
Unforgettable appeal: Serve it over fluffy rice, and watch everyone reach for seconds; it’s a crowd-pleaser that delights every palate.
Shrimp with Black Bean Sauce Ingredients
For the Sauce
• Low Sodium Chicken Stock – Base for the sauce; use vegetable broth for a non-meat alternative.
• Oyster Sauce – Adds depth of flavor; substitute with mushroom sauce for a vegetarian option.
• Dark Soy Sauce – Provides color and a hint of sweetness; regular soy sauce works but may alter flavor intensity.
• Sesame Oil – Enhances nutty aroma and flavor; replace with another oil if needed.
• Sugar – Balances flavors; brown sugar can be used for added depth.
• White Pepper – Adds subtle heat; black pepper can be used as a substitute.
• Fermented Black Beans – The core flavor component; if unavailable, use black bean garlic sauce but adjust salt as needed.
For the Shrimp and Pork
• Ground Pork – Adds texture and richness; omit for a vegetarian option or replace with minced mushroom.
• Peeled, Deveined Shrimp – Main protein; can substitute with chicken or tofu for variation.
• Vegetable Oil – Used for stir-frying; any neutral oil works.
For the Aromatics and Veggies
• Garlic (minced) – Essential for aromatic flavor; fresh garlic is preferred for authenticity.
• Ginger (minced) – Provides warmth; fresh is best, but ground ginger can be a last resort.
• Green Bell Pepper – Adds crunch and sweetness; swap with other bell peppers or snap peas for variety.
• Scallion (chopped) – Fresh garnish that adds sharp flavor; substitute with chives or omit if desired.
For Thickening and Flavor
• Shaoxing Wine – Traditional Chinese cooking wine that adds flavor; dry sherry or white wine can be substitutes.
• Cornstarch – Used for thickening; arrowroot powder can replace it.
• Egg (lightly beaten) – Adds richness and texture; omit if vegan or use tofu instead.
This Shrimp with Black Bean Sauce recipe showcases the perfect union of flavors, and with these simple ingredients, you’re just a few steps away from a delightful dinner!
How to Make Shrimp with Black Bean Sauce
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Prepare the Sauce: In a medium bowl, combine hot low sodium chicken stock, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Rinse the fermented black beans well and set them aside.
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Cook the Pork: Bring a pot of water to a boil and stir in the ground pork. Cook for about 1 minute, or until it’s no longer pink. Strain and set aside.
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Stir-Fry: Heat vegetable oil in a clean wok over medium-high heat. Add minced garlic, ginger, chopped green bell pepper, rinsed fermented black beans, and the cooked pork. Stir-fry everything together for about 20 seconds, allowing the flavors to meld.
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Add Shrimp: Introduce the peeled, deveined shrimp into the wok and pour the Shaoxing wine around the edges. Stir-fry for another 20 seconds, until the shrimp are slightly pink and opaque.
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Combine Sauce: Pour the prepared sauce into the wok and bring it to a simmer. Gradually add the cornstarch slurry, stirring until the sauce thickens to your desired consistency. Adjust with additional stock if needed.
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Finish: Drizzle the lightly beaten egg across the top, allowing it to set briefly in the hot sauce. Fold in the chopped scallions and serve immediately over a generous bed of steamed rice.
Optional: Garnish with extra scallions for added brightness and flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Shrimp with Black Bean Sauce
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Rinse the Beans: Rinsing fermented black beans well reduces excess saltiness, enhancing the dish’s balanced flavors.
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Adjust Cornstarch: Start with a smaller amount of cornstarch when thickening the sauce; you can always add more if needed for a perfect texture.
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Taste Before Serving: Always taste the sauce before serving and adjust it with sugar or soy sauce to ensure it meets your flavor preferences.
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High Heat Cooking: Maintain high heat during stir-frying for the best results, helping to achieve that signature “wok hei” flavor.
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Customize Proteins: This Shrimp with Black Bean Sauce recipe is versatile; feel free to swap shrimp for chicken, tofu, or other proteins to suit your taste.
Make Ahead Options
These Shrimp with Black Bean Sauce are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the sauce (all ingredients combined) and refrigerate it for up to 3 days in advance, ensuring that the flavors meld beautifully. Additionally, you can pre-cook the ground pork and store it in an airtight container in the fridge for up to 24 hours. When you’re ready to enjoy this umami-rich dish, simply stir-fry the veggies and shrimp, add your prepped sauce, and finish with the beaten egg—resulting in a delicious meal that feels fresh and vibrant. Remember to adjust cooking times slightly since the ingredients will already be chilled!
Shrimp with Black Bean Sauce Variations
Feel free to explore these delicious twists to make the dish truly your own!
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Proteins Galore: Swap shrimp for chicken, beef, or even firm tofu for a heartier alternative. Each option has its own unique flavor profile.
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Vegetable Boost: Amp up nutritional value by adding vibrant vegetables like broccoli, snap peas, or bell peppers. A colorful plate makes for a beautiful presentation!
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Spicy Kick: Want to turn up the heat? Toss in sliced fresh chili or a dash of chili paste during the stir-fry for an exciting zing.
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Mushroom Magic: For a more earthy flavor, replace the ground pork with minced mushrooms. This works particularly well for a vegetarian version!
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Citrusy Twist: Add a splash of fresh lime or lemon juice just before serving for a bright finish that contrasts beautifully with the umami flavors.
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Nutty Aroma: Toasted sesame seeds sprinkled on top add both texture and a deep, nutty aroma that enhances the overall dish.
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Seafood Mix: For a seafood medley, combine shrimp with scallops or even crab for an extravagant touch to your dinner that will impress any guest.
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Herb Infusion: Fresh herbs like cilantro or basil added at the end can uplift your dish, offering a refreshing contrast to the richness of the sauce.
Each variation invites you to craft a personalized version of Shrimp with Black Bean Sauce that suits your taste buds!
How to Store and Freeze Shrimp with Black Bean Sauce
Fridge: Store leftover Shrimp with Black Bean Sauce in an airtight container for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to prevent drying out.
Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 1 month. Thaw in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating: When reheating, make sure the dish is heated all the way through to a minimum internal temperature of 165°F (74°C) to ensure food safety.
Portioning: Consider portioning out the leftovers before freezing for easier meal prep on busy days.
What to Serve with Shrimp with Black Bean Sauce?
Elevate your dining experience by complementing this richly flavored dish with the perfect sidekicks that round out your meal beautifully.
- Steamed Jasmine Rice: The fluffy, fragrant grains soak up the rich black bean sauce, creating a harmonious bite that balances flavors.
- Stir-Fried Bok Choy: This vibrant green adds a fresh crunch and a subtle bitterness that contrasts delightfully with the dish’s umami notes.
- Garlic Broccolini: Tender yet crisp, this vegetable brings a garlicky punch that echoes the aromatic flavors in the shrimp.
- Crispy Spring Rolls: Light and crunchy, these rolls filled with vegetables make for a delightful appetizer, enhancing the Asian dining theme.
- Chilled Cucumber Salad: Cool and refreshing, its crisp texture and tangy dressing provide a delightful contrast to the warm, savory shrimp.
- Hot & Sour Soup: A bowl of this comforting soup introduces a zingy palate experience, making it an ideal starter to kick off your meal.
- Scallion Pancakes: Flaky and savory, these delicious pancakes serve up a comforting texture that pairs perfectly with the richness of the shrimp.
- Bubble Tea: A fun beverage option, the sweetness of bubble tea complements the savory shrimp and adds a playful element to your meal.
With these delightful accompaniments, you’ll create an unforgettable dining experience that brings warmth and joy straight to your table!
Shrimp with Black Bean Sauce Recipe FAQs
What is the best way to select shrimp for this recipe?
Absolutely! When selecting shrimp, look for ones that are firm, moist, and have a slightly salty smell—this indicates freshness. Ideally, choose shrimp that are large (16-20 count) for a more satisfying bite. Avoid shrimp with dark spots or a strong fishy odor, as that can signal spoilage.
How should I store leftovers of Shrimp with Black Bean Sauce?
Very important! Leftovers can be stored in an airtight container in the fridge for up to 2 days. When reheating, do so gently in a skillet over medium heat, adding a splash of water to prevent the dish from drying out. This helps keep the beautiful flavors fresh!
Can I freeze Shrimp with Black Bean Sauce?
Absolutely! To freeze this dish, transfer it to a freezer-safe container and seal it tightly. It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw the shrimp in the fridge overnight and reheat thoroughly until it reaches an internal temperature of 165°F (74°C).
What if I can’t find fermented black beans?
No worries! If you can’t find fermented black beans, you can substitute them with black bean garlic sauce, but be sure to taste and adjust the saltiness, as the sauce can be quite salty itself. Another alternative is to use a mixture of mashed cooked black beans with soy sauce for a similar flavor.
Is this dish suitable for people with allergies?
Very! However, be mindful of the ingredients. This recipe contains shrimp, pork, soy, and sesame oil, which are common allergens. For gluten-free options, ensure to use gluten-free soy sauce and check that the other ingredients meet dietary requirements. Always consult with your health professional if you’re uncertain.
What should I do if my sauce is too thick?
For a thicker sauce, it’s better to start with less cornstarch and gradually add more as needed. If you find your sauce is too thick, simply whisk in a bit more low-sodium chicken stock or water until you reach your desired consistency. Taste again, and adjust any seasonings if necessary!
Savory Shrimp with Black Bean Sauce: A Flavorful Twist
Ingredients
Equipment
Method
- In a medium bowl, combine hot low sodium chicken stock, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper. Rinse the fermented black beans well and set them aside.
- Bring a pot of water to a boil and stir in the ground pork. Cook for about 1 minute, or until it’s no longer pink. Strain and set aside.
- Heat vegetable oil in a clean wok over medium-high heat. Add minced garlic, ginger, chopped green bell pepper, rinsed fermented black beans, and the cooked pork. Stir-fry everything together for about 20 seconds.
- Introduce the peeled, deveined shrimp into the wok and pour the Shaoxing wine around the edges. Stir-fry for another 20 seconds, until the shrimp are slightly pink and opaque.
- Pour the prepared sauce into the wok and bring it to a simmer. Gradually add the cornstarch slurry, stirring until the sauce thickens to your desired consistency.
- Drizzle the lightly beaten egg across the top, allowing it to set briefly in the hot sauce. Fold in the chopped scallions and serve immediately over a generous bed of steamed rice.