Best 4 Shrimps With Black Bean Sauce Recipes

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Indulge your taste buds in a tantalizing culinary journey with our collection of delectable shrimp recipes featuring an exotic black bean sauce. Embark on a flavorful adventure as we present a diverse range of dishes, each offering a unique blend of textures and tastes. From the classic stir-fried delight of 'Shrimp with Black Bean Sauce' to the innovative 'Black Bean Shrimp Tacos' and the appetizing 'Black Bean Shrimp and Mango Salsa,' our recipes cater to every palate. Get ready to elevate your shrimp cooking skills and impress your family and friends with these extraordinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMPS WITH BLACK BEAN SAUCE



Shrimps With Black Bean Sauce image

Provided by Eileen Yin-Fei Lo

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 15

1/2 tablespoon white wine
1/2 teaspoon ginger juice (see note)
3/4 tablespoon oyster-flavored sauce
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1/3 teaspoon salt
1/2 teaspoon sugar
1 1/2 teaspoons cornstarch
Pinch of white pepper
3/4 pound large shrimps (about 24), shelled, deveined, washed and dried
2 tablespoons fermented black beans
3 garlic cloves
2 tablespoons peanut oil
1/4 cup cold water
Coriander sprigs for garnish

Steps:

  • In a cup, mix together the white wine and the ginger juice. Then, in a bowl, combine this with the oyster sauce, soy sauce, sesame oil, salt, sugar, cornstarch and white pepper. Stir in the shrimps and let stand for 30 minutes to an hour.
  • Meanwhile, wash the beans three times and drain well. In a bowl, mash together the black beans and the garlic to make a paste. Reserve.
  • Heat the wok over high heat for 30 seconds. Add the peanut oil and heat until a wisp of white smoke appears. Add the bean and garlic paste, breaking it up with a spatula and cooking until the garlic turns brown. Drain the shrimps, reserving the marinade, and place the shrimps in the wok, separating them into a single layer. Tip the wok from side to side to assure even cooking, then after about 10 or 15 seconds turn the shrimps over and stir together with the paste.
  • As the shrimps cook, add the marinade to the wok and continue to stir-fry. There should be enough moisture to cook properly. If not, add a little water. When the shrimps turn pink and curl up, after about one minute, they are ready. Turn off the heat, remove the shrimps and beans from the wok and serve immediately with cooked rice. Garnish with sprigs of coriander.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP WITH BLACK BEAN SAUCE



Shrimp with Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
5 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 large red bell peppers, stemmed, seeded, and diced
1 cup white wine
1/2 cup chicken stock, mixed with 1 teaspoon cornstarch
1 1/2 tablespoons soy sauce
1/2 teaspoon freshly ground black pepper
1 cup cooked black beans
2 1/2 pounds large raw shrimp, peeled and deveined
10 green onions, trimmed and sliced thinly on the diagonal
1/2 small bunch cilantro, coarse stems removed

Steps:

  • In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
  • While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.

SHRIMP WITH BLACK BEAN SAUCE



Shrimp With Black Bean Sauce image

This dish is a staple of Cantonese cuisine. Adapted from "The Chinese Way: Healthy Low-Fat Cooking from China's Regions."

Provided by FLKeysJen

Categories     Szechuan

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb large shrimp (shelled, deveined and washed)
1 1/2 teaspoons garlic oil (or sesame oil)
1 teaspoon garlic, minced
1 tablespoon fermented black beans, washed and drained
1 teaspoon shaoxing wine (or sherry wine)
1 tablespoon fresh coriander, minced
2 teaspoons oyster sauce
1 teaspoon soy sauce
3/4 teaspoon sugar
salt, to taste
pepper, to taste
1 1/2 teaspoons cornstarch
1/4 cup seafood stock

Steps:

  • Combine sauce ingredients and set aside.
  • Heat wok over high heat for 30 seconds.
  • Add garlic oil and coat the wok.
  • When a wisp of white smoke appears, add garlic and black beans.
  • Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
  • Add wine by drizzling around the edges of the wok; mix well.
  • When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
  • Stir sauce and pour in the well.
  • Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
  • Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.

Nutrition Facts : Calories 77.6, Fat 1, SaturatedFat 0.2, Cholesterol 86.4, Sodium 623.3, Carbohydrate 4.4, Fiber 0.1, Sugar 0.8, Protein 12

CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE



Chinese Stir-Fry Shrimp in Black Bean Sauce image

Black bean sauce kicks stir-fried shrimp into the stratosphere in this quick and easy weeknight recipe. Try it on its own or over your favorite rice!

Provided by Rhonda Parkinson

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 17

1 pound medium to large shrimp (peeled and deveined)
2 tablespoons vegetable oil (such as canola or peanut oil)
2 tablespoons black bean sauce (with garlic)
2 teaspoons fresh ginger (minced)
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
To Garnish: 3 to 4 scallions, diced

Steps:

  • 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.

Nutrition Facts : Calories 248 kcal, Carbohydrate 9 g, Cholesterol 240 mg, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, Sodium 1694 mg, Sugar 3 g, Fat 10 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g

Tips:

  • To save time, use pre-cooked shrimp or prawns.
  • If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
  • If you like your sauce spicier, add a pinch of chili powder or red pepper flakes.
  • Serve the shrimp with rice, noodles, or vegetables.

Conclusion:

This classic Chinese dish is easy to make and packed with flavor. The shrimp are tender and succulent, and the black bean sauce is rich and savory. Whether you're a fan of Chinese food or just looking for a new and delicious recipe, this shrimp with black bean sauce is sure to please.

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