Wok-Seared Cantonese Shrimp with Garlic and Black Bean Sauce

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

Succulent shrimp quickly wok-seared and tossed in a pungent, savory black bean and garlic sauce, a Cantonese seafood favorite. This chinese-inspired seafood ready in about 15 minutes blends peeled and deveined large shrimp, minced garlic, minced ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 5 min Serves 3 Chinese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering; add 14 oz peeled shrimp and stir-fry for 1.5 minutes until edges just turn pink.
  2. Step 2: Push shrimp to the side and add 1 tbsp chopped fermented black beans, 4 cloves minced garlic, and 1 tbsp minced ginger to the empty side; stir-fry for 30 seconds until fragrant.
  3. Step 3: Mix shrimp back in and add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sugar; toss everything together and cook for another 1 minute until shrimp is cooked through and sauce thickens slightly.
  4. Step 4: Remove from heat, garnish with 2 sliced scallions, and serve immediately with steamed rice.

Frequently asked questions

How long does Wok-Seared Cantonese Shrimp with Garlic and Black Bean Sauce take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Wok-Seared Cantonese Shrimp with Garlic and Black Bean Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Wok-Seared Cantonese Shrimp with Garlic and 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 Wok-Seared Cantonese Shrimp with Garlic and Black Bean Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Wok-Seared Cantonese Shrimp with Garlic and 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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