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Black Pepper Shrimp - Garlicky and buttery shrimp in a savory black pepper sauce. An easy recipe that takes 20 minutes and is so delicious!
Asian Black Pepper Shrimp
I am back with another amazing and mouthwatering Asian recipe that is sure to knock your socks off. This super easy black pepper shrimp recipe calls for simple ingredients but ranks very high in the taste department.
Therefore, keep reading to learn more!
Inspiration For Black Pepper Shrimp
Similarly, this is an adaptation from the popular Malaysian black pepper crab recipe on Rasa Malaysia.
Depending on which protein you prefer, you can’t go wrong with either one!
Is This Really Asian
In Malaysia, many local dishes are “fusion” dishes in the sense that we marry western ingredients with local ingredients and the cooking method is also a “fusion” of east-meets-west techniques.
At a glance this dish could be passed off as non-Asian dish, but the addition of oyster sauce, Chinese rice wine (either regular rice wine or Shaoxing rice wine) and scallions make this black pepper shrimp an Asian concoction, with a stronger and “umami” flavor profile.
In short, you can’t go wrong with this fusion recipe!
Frequently Asked Questions
This recipe is only 198 calories per serving.
What To Serve With Black Pepper Shrimp
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Black Pepper Shrimp
Ingredients
- 12 oz (350g) tiger prawn , or shrimp, shell-on, headless
- 1 teaspoon black peppercorn
- 3 tablespoon butter, melted
- 2 cloves garlic, minced
- 1/2 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine
- 1 teaspooon sugar
- 1 pinch salt
- 1 tablespoon scallion, chopped
Instructions
- Remove the shells from the tiger prawns or shrimp, leaving the tails intact. Lightly pound the black peppercorns using a mortar and pestle until coarsely cracked.
- You can use the flat side of your knife to press, crack, and coarsely chop the peppercorns.
- Heat a skillet or wok and add the melted butter over medium heat. Sauté the garlic and black pepper until fragrant, then add the tiger prawns or shrimp and stir to combine.
- Add the oyster sauce and stir a few times before incorporating the wine and sugar. Stir-fry until the prawns or shrimp are cooked through. Add the scallions, mix well, then dish out and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely divine! I wouldn’t change a single thing! I made this tonight along with the Asian salad from this site and both were perfect! I did not char the shrimp, didn’t need it.