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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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
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.
This is a perfect dinner for a busy weeknight! So easy, but so flavorful! Win-win!
Is there a substitute for the chinese rice wine?
Dry sherry or just skip.
Sherry
Just popped over from Instagram for this recipe! I love pepper shrimp but have always made it with Szechuan pepper – I’ve never made it with black pepper. And the other flavors you have going on here sound just perfect. I can’t wait to try this!!
Hi Marissa, yes try this recipe, it’s amazing!
This is so easy and quick especially for a lazy cook like me. But it was still so delicious. Thanks again for a great recipe.
Thanks for trying my black pepper shrimp recipe.
tastes better with natural shrimp, not from breeding farms.
Of course but it’s not easy to buy wild caught fresh shrimp here, they are still frozen.
Hi,
I just tried this recipe and it is so good. My parents love it too. I will surely do it again.
Cheers,
Sakura
Looks great! I pinned this one too :)
OMG is this ever good!!! Perfect combination of butter, garlic, pepper and a hint of sweetness. Goes great with steamed rice and green beans sauteed with garlic (yes, MORE garlic!)
Thanks Tina. Yes this black pepper shrimp recipe is awesome!
Omg, this was the fastest and tastiest dinner ever. It took just long enough to heat my chinese noodles. And dinner was ready. Thanks for sharing.
Hi Judith, yes this recipe is awesome!