Shrimp in Black Bean Sauce stir-fry is quick and easy to prep for busy weeknights. It delivers spicy flavors and is great with steamed rice.
This shrimp in black bean sauce was inspired by a 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 and often incorporate it in a lot of the seafood dishes I cook at home.
In fact, you can easily swap the shrimp 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.
This Asian stir-fry recipe is fast and easy to prepare, you’ll have a scrumptious dinner ready in a pinch. It turns out so full of flavor, you’re bound to impress everyone at the dinner table with hardly any effort.
Most of the work involved is dredging the shrimp in cornstarch and deep-frying until golden and crunchy. Everything else is easy and peasy and just a matter of a quick stir-fry.
- The recipe uses head-on shrimp for extra texture, but feel free to swap with peeled shrimp for ease of eating.
- Prepare the shrimp by trimming off the tendrils and rostrum (sharp point by the head). Drain well and pat dry the shrimp with paper towels to help the cornstarch coating to adhere and for them to crisp well during deep-frying.
- For best results, use oil with high smoke points such as peanut, corn, canola, or safflower oil for deep-frying. Maintain at the optimal temperature of 350 F to 375 F.
- Fermented black beans are packed in salt. Make sure to rinse and drain well to remove the excess sodium.
- The chili garlic sauce adds a lot of spice; decrease the amount if you want to tone down the heat.
- Use a wide pan with high slopes and stir fry on high heat to allow for plenty of space for the ingredients to sear nicely instead of cooking in the steam.
How to serve
- Shrimp with black bean sauce is delicious as a main dish for lunch or dinner and goes really well with steamed rice.
- Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in the microwave at 30-second-intervals until warmed through. Note seafood tends to become tough and chewy when overcooked.
- 2 pounds shrimps, rinsed and drained well
- 2 tablespoons cornstarch
- canola oil
- 1/2 cup water
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 2 tablespoons Chinese cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon canola
- 1 can (6 ounces) salted black beans, rinsed and drained
- In a wide pan, heat about 2 inches deep of oil.
- In a bowl, combine shrimps and cornstarch until coated. Add one by one into the hot oil and deep-fry, turning as needed, until golden and crunchy.
- With a slotted spoon, remove shrimp and drain on a wire rack. Keep warm.
- 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 canola oil.
- Add black beans and sauce mixture and stir to combine. Bring to a simmer for about 1 to 2 minutes.
- Add shrimp and toss to combine. Continue to cook, stirring regularly, just until heated through. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”