Shrimp in Black Bean Sauce is a quick and easy to prep yet packs big, bold flavors. With shrimps cooked in a spicy, garlicky black bean sauce, it’s an adventure for the tastebuds!
This shrimp in black bean sauce was inspired by this tilapia dish which happens to be one of my favorite recipes on the blog. I just love the spicy and garlicky flavors of the black bean sauce, I like to incorporate it in a lot of the seafood dishes I cook at home.
In fact, you can easily swap the shrimps with crab, mussels or clams and it will be just as amazing. Just steam your choice of shellfish and then quickly stir-fry in the black bean sauce. Easy peasy 🙂
The recipe is such a quick and simple to prepare, you’ll have a scrumptious dinner ready in a pinch. One key element, though, you shouldn’t skip is tossing the peeled shrimps in cornstarch. This step not only keeps the shrimps moist and succulent but helps thicken the sauce.
Also, let me forewarn you that this is a pretty spicy dish as the chili garlic sauce really does kick up the heat. Make sure to have plenty of steamed rice to go with it. 🙂
Shrimp in Black Bean Sauce
- 2 pounds shrimps, shelled and deveined
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 2 tablespoons vegetable or peanut oil
- 1 cup salted black beans, rinsed and drained
- In a bowl, combine shrimps and cornstarch until coated. Let stand for about 3 to 5 minutes.
- In a small bowl, combine water, chili garlic sauce, soy sauce, Chinese cooking wine, and sesame oil. Stir until well combined and set aside.
- In a wide skillet over high heat, heat vegetable oil. Add shrimps and cook for about 1 to 2 minutes or until color just turned pink.
- Add black beans. Add the sauce mixture and stir to combine. Bring to a simmer for about 2 to 3 minutes or until sauce is slightly thickened. Serve hot.