Easy Black Bean Ginger Spicy Shrimp
Easy Black Bean Ginger Spicy Shrimp. A 20 minute meal that the whole family will love. Faster than take out!
Easy Black Bean Ginger Spicy Shrimp - A 20 minute meal that the whole family will love. Faster than take out!
With this spicy shrimp recipe, as with all quickly cooked stir fried meals, the key is preparation. The trick here is simply to prepare all of the ingredients first and gather them together next to the wok.
I use small dessert dishes or ramekins to hold the chopped veggies and other ingredients. Combine them in the same container when they are being added at the same time to make it even faster.
When you prep these sorts of dishes in advance you'll find that you can cook it in the shortest time and nothing gets overcooked.
All your attention goes to observing what's happening in the wok. With a little practice, you'll find that your stir fry dished start to taste and look better too.
You'll be an expert in no time.
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Originally published 2009, updated November 2019 to add printable recipe page and nutritional information.
Easy Black Bean Ginger Spicy Shrimp
Easy Black Bean Ginger Spicy Shrimp. A 20 minute meal that the whole family will love. Faster than take out!
Ingredients
- 1 pound large shrimp, deveined and shelled
- 3 tablespoon olive oil
- 4 cloves minced garlic
- ½ cup black bean sauce
- 1 teaspoon low sodium soy sauce
- 2 tablespoon brown sugar
- 2 tablespoon fresh grated ginger root
- 1 teaspoon Chinese five spice powder
- 2 teaspoon sesame oil
- 3 tablespoon rice wine vinegar
- ½ teaspoon fresh ground black pepper
- 2 teaspoon chili paste, optional or to taste
- 1 cup diced red or green pepper
- 1 ½ cups snow peas
- 1 teaspoon cornstarch dissolved in a little water
Instructions
- Lightly sauté the garlic in the olive oil over medium heat.
- Add the shrimp, season lightly with salt and pepper and sauté for only about 3 minutes.
- Remove the shrimp from the pan and set aside.
- Add to the pan, all at once, the black bean sauce, soy sauce, brown sugar, ginger root, 5 spice powder, sesame oil, rice wine vinegar, black pepper and chili paste.
- Stir to combine and simmer for a minute or two. Add the shrimp back to the pan along with the red pepper and snow peas.
- Stir fry for an additional minute. Toss well then thicken the sauce with a slurry of the cornstarch dissolved in water, (an ounce or so will do).
- Cook for only a minute longer. Serve over rice or your favorite noodles. Garnish with sesame seeds.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
4Serving Size
4 servingsAmount Per Serving Calories 371Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 240mgSodium 1428mgCarbohydrates 21gFiber 3gSugar 11gProtein 29g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Your blog is really interesting.I'm waiting for your new post.
Have a nice day.
This sounds great!
This was wonderful.And quick and easy to toss together! The 2 tsp. of chili paste was just the right amount of heat for my husband and I. Thanks so much for the recipe!!
Recipe looks great. Is the black bean sauce purchased separately, or do the ingredients listed make up the black bean sauce?
The blackbean sauce is purchased separately. The other ingredients are added to it.
Good morning! I just wanted to let you know that I shared this recipe on my weekly seafood roundup. Thank you for allowing me to share! http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html
I used to think I had to leave Chinese food up to the "experts". You've changed that! I just made this and it is so delicious, better than any restaurant. I made your Gen. Tso's last week, my life is better because of your blog. Thank you!
Love your site. So many great recipes.
If I have said it once, I have said it a thousand times... You're recipes are the best. I am enjoying this right now and I am always amazed how easy your recipes are and how they always turn out perfect. Thanks again for your blog and all these wonderful recipes!!!
Just wondering what brand of black bean sauce you typically use for this recipe. I was having trouble finding it in the store but my husband finally found a jar of it yesterday. The sodium content is very high (1120 mg per tbsp). Your recipe calls for a half-cup. The brand he bought is Lee Kum Kee.