Shrimp in Black Bean Sauce Recipe

Shrimp in Black Bean Sauce, Flickr CC 2.0
Ratings (27)
  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: Serves 3 to 4
Nutritional Guidelines (per serving)
222 Calories
8g Fat
8g Carbs
28g Protein
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Nutrition Facts
Servings: Serves 3 to 4
Amount per serving
Calories 222
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 4%
Cholesterol 227mg 76%
Sodium 973mg 42%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Protein 28g
Calcium 107mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chinese black bean sauce makes the perfect accompaniment to shrimp in this simple stir-fry. This easy recipe for shrimp in black bean sauce calls for black bean sauce with garlic, available in Chinese/Asian markets and many local supermarkets. It is meant to be served over rice.


  • 1 pound shrimp (peeled and deveined; medium to large)
  • 2 tablespoons vegetable oil (such as canola or peanut oil for stir-frying)
  • 2 tablespoons black bean sauce (with garlic)
  • 2 teaspoons ginger (minced, fresh)
  • 1 medium red bell pepper (cut into thin strips)
  • For the Marinade:
  • 1 tablespoon rice wine (or dry sherry)
  • 1/4 teaspoon salt
  • For the Sauce:
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine (or dry sherry)
  • 1 teaspoon sugar
  • 3/4 cup chicken broth
  • For the Cornstarch Slurry:
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Steps to Make It

  1. Rinse the shrimp and pat dry. Place the shrimp in a bowl and stir in the marinade ingredients (1 tablespoon rice wine, 1/4 teaspoon salt). Marinate the shrimp for 15 minutes.

  2. In a small bowl, combine the sauce ingredients (1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, 1 teaspoon granulated sugar, 3/4 cup chicken broth). Set aside. In a separate small bowl, stir the 1 tablespoon cornstarch into the 2 tablespoons water. Set aside.

  3. Heat the wok and add oil. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.

  4. Add the shrimp. Stir-fry briefly then push to the sides and add the red bell pepper. Stir-fry for about a minute, adding a bit of water, broth or rice wine or dry sherry if it begins to dry out.

  5. Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch water mixture a quick re-stir and add into the sauce, stirring to thicken.

  6. Stir to mix the sauce with the shrimp and vegetables. Stir in the green onion. Serve hot over rice.