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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove from heat and stir in 2 sliced scallions and 1 tsp sesame oil for a toasted note.
  5. Step 5: Serve immediately with steamed jasmine rice or noodles.

Frequently asked questions

How long does Stir-Fried Shrimp with Garlic and Chili in Black Bean Sauce take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Shrimp with Garlic and Chili in Black Bean Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Stir-Fried Shrimp with Garlic and Chili in Black Bean Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Shrimp with Garlic and Chili in Black Bean Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Shrimp with Garlic and Chili in Black Bean Sauce?

Chinese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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