|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 52mg||260%|
|*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.|
This easy shrimp in black bean sauce is a family-pleasing dish that is quick enough to prepare and cook any night of the week. The black bean sauce adds savory, salty flavor and color to the shrimp.
Chinese black bean sauce makes the perfect accompaniment to shrimp in this simple stir-fry. This easy recipe calls for black bean sauce with garlic, available in Chinese or Asian markets and many local supermarkets. You can also find black bean sauce online.
"The shrimp in black bean sauce was savory and had excellent flavor. I liked the fact that it had a good amount of sauce. It was super-fast, and an easy dish to serve any weeknight or for lunch. My family enjoyed it with rice, but it would also be good with cauliflower rice or noodles." —Diana Rattray
1 pound medium or large shrimp, peeled and deveined
2 tablespoons vegetable oil, such as canola or peanut
2 tablespoons black bean sauce (with garlic)
2 teaspoons minced fresh ginger
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
3 to 4 medium (4-1/8" long) scallions, sliced
Gather the ingredients.
Rinse the shrimp and pat dry.
Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
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, rice wine, or dry sherry if it begins to dry out.
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 and water mixture a quick re-stir and add into the sauce, stirring to thicken.
Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.
How to Store
- Refrigerate the cooked shrimp win black bean sauce in an airtight container for up to 3 days.
- To freeze, transfer the cooled shrimp and black bean sauce to a freezer container or zip-close freezer bag. Freeze for up to 3 months. Defrost the shrimp in the refrigerator overnight.
- Reheat the shrimp and sauce in a skillet over medium heat, stirring frequently, until hot.
What Is Light Soy Sauce?
Light soy sauce—sometimes labeled "thin" or "superior"—is not reduced-sodium soy sauce. Light soy sauce is lighter and thinner soy sauce than dark soy sauce but stronger in flavor. Many of the soy sauces on grocery store shelves are dark soy sauce, so look for "light," "thin," or "superior" on the label.
Is There a Substitute for the Black Bean Sauce With Garlic?
Black bean garlic sauce is a salty, pungent, and savory mixture of fermented black soybeans (douchi in Chinese) and garlic. If you can't find it and must substitute, use hoisin sauce and omit the sugar in the recipe.