Stir-Fried Shrimp with Garlic and Chili in Black Bean Sauce

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent shrimp stir-fried with pungent garlic and spicy chili, coated in a savory fermented black bean sauce for a bold, umami-packed meal. This Chinese-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, vegetable oil, fermented black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Chinese cuisine 220 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
2 tbsp, rinsed and roughly chopped fermented black beans
5 cloves, minced garlic cloves
1, thinly sliced fresh red chili
1 tbsp, minced ginger
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp brown sugar
2 stalks, sliced diagonally scallions
1 tsp sesame oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 1 lb peeled and deveined shrimp and stir-fry for 2 minutes until they start turning pink but are not fully cooked.
Step 2: Push shrimp to the side of the wok and add 2 tbsp rinsed and chopped fermented black beans, 5 minced garlic cloves, 1 thinly sliced fresh red chili, and 1 tbsp minced ginger. Stir-fry for 30 seconds until fragrant.
Step 3: Mix the shrimp back into the aromatics, then add 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tsp brown sugar. Stir continuously for 2 minutes until the shrimp are cooked through and the sauce thickens slightly.
Step 4: Remove from heat and stir in 2 sliced scallions and 1 tsp sesame oil for a toasted note.
Step 5: Serve immediately with steamed jasmine rice or noodles.