Black pepper shrimp is a boldly aromatic stir-fry where plump shrimp are coated in a glossy, savory sauce with a serious kick of cracked black pepper. It’s a popular Chinese-American and Cantonese-style dish that comes together in about 20 minutes, making it a perfect weeknight dinner that tastes like takeout. The combination of butter, soy, and lots of freshly cracked pepper creates a rich, slightly spicy sauce that clings to every bite.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) dry sherry or Chinese cooking wine (optional)
- 1/2 tsp (2 g) cornstarch
- 1/4 tsp (1 g) salt
- 2 tbsp (30 ml) vegetable or peanut oil, divided
- 2 tbsp (30 g) unsalted butter
- 4 cloves garlic, minced
- 1 tbsp (6 g) freshly cracked black pepper (about 1 tsp whole peppercorns)
- 1/4 cup (60 ml) chicken or vegetable broth
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) honey or sugar
- 1/2 tsp (2 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
- 1/4 cup (15 g) sliced green onions, for garnish
Instructions
- Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with soy sauce, sherry (if using), 1/2 tsp cornstarch, and salt. Let marinate for 10 minutes while you prep the other ingredients.
- Heat 1 tablespoon of the oil in a large skillet or wok over high heat until shimmering. Add the shrimp in a single layer (work in batches if needed) and sear for 1–2 minutes per side, until just pink and opaque. Transfer to a plate. The shrimp will not be fully cooked through—they’ll finish in the sauce.
- Reduce heat to medium. Add the remaining 1 tablespoon oil and the butter. Once the butter melts, add the garlic and cracked black pepper. Cook for 30 seconds until fragrant, stirring constantly.
- Pour in the broth, oyster sauce, and honey. Bring to a simmer and cook for 1 minute. Stir the cornstarch slurry again, then add it to the pan. Stir and cook for 30–60 seconds until the sauce thickens slightly.
- Return the shrimp to the skillet, along with any juices on the plate. Toss to coat in the sauce and cook for 1–2 minutes, until the shrimp are cooked through. The internal temperature should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for fish and seafood).
- Remove from heat, sprinkle with green onions, and serve immediately.
Tips
- Use freshly cracked pepper: Pre-ground black pepper won’t give the same punch. Crack whole peppercorns with a mortar and pestle or the bottom of a heavy pan—you want coarse pieces, not powder.
- Don’t overcook the shrimp: They go from succulent to rubbery in seconds. Cook just until they turn pink and curl slightly, then remove them from the heat. The residual heat will finish the job.
- Substitute for oyster sauce: If you don’t have oyster sauce, use hoisin sauce or a mix of 1 tbsp soy sauce + 1 tsp sugar. The flavor will be slightly sweeter and less briny.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a GF hoisin).
Serving Suggestions
Serve the black pepper shrimp over steamed jasmine rice or noodles to soak up the sauce. A side of stir-fried bok choy or a simple cucumber salad balances the richness. For a low-carb option, serve with cauliflower rice or alongside a crisp green salad.
Variations
- Extra heat: Add 1–2 sliced bird’s eye chilies or a teaspoon of chili flakes with the garlic.
- Vegetable add-ins: Toss in sliced bell peppers, snap peas, or mushrooms after the garlic and before the sauce—cook for 2 minutes.
- Chicken version: Substitute 1 lb (450 g) boneless chicken thighs, cut into bite-size pieces. Cook until the chicken reaches 165°F (74°C) internally.
- Butterfly shrimp: For a more elegant presentation, butterfly the shrimp before marinating—they’ll cook faster and look impressive.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The shrimp will continue to absorb sauce and may soften slightly. To reheat, warm in a skillet over medium heat with a splash of water or broth until just heated through (about 3–4 minutes). Avoid microwaving on high, as it can make the shrimp rubbery. If using a microwave, use 50% power in 30-second intervals. Do not freeze cooked shrimp—they become mushy when thawed.
Frequently Asked Questions
Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before marinating—excess water will steam the shrimp instead of searing them.
What if I don’t have Chinese cooking wine? Dry sherry is the best substitute. If you prefer no alcohol, use a splash of chicken broth plus a teaspoon of rice vinegar to mimic the acidity. The flavor will be slightly different but still good.
Why is my sauce thin? The cornstarch slurry may not have been stirred enough before adding, or the sauce wasn’t simmered long enough to thicken. Always re-stir the slurry right before adding, and let the sauce bubble for at least 30 seconds after adding it.
Can I make this dairy-free? Absolutely—replace the butter with an equal amount of neutral oil or vegan butter. The sauce will be slightly less rich but still delicious.
How spicy is this dish? With 1 tablespoon of cracked pepper, it has a noticeable but not overwhelming heat. For a milder version, use 2 teaspoons. For more heat, add extra pepper or a pinch of cayenne.
Can I use pre-cooked shrimp? Yes, but add them at the very end and just warm them through for 1–2 minutes. They’ll become rubbery if cooked longer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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