Everyone loves a dish that comes together quickly and tastes amazing, and that’s exactly what you’ll get with Black Pepper Shrimp. This dish is a delightful combination of succulent shrimp, a touch of heat from cracked black pepper, and a savory sauce that will make your taste buds dance!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, it’s perfect for a weeknight meal.
- Bursting with Flavor: The black pepper brings a delightful kick that complements the shrimp beautifully.
- Minimal Ingredients: Simple pantry staples make this dish both accessible and budget-friendly.
- Versatile Serving Options: Pairs effortlessly with rice, pasta, or fresh salad.
Ingredients You’ll Need
While the ingredient list for Black Pepper Shrimp is refreshingly short, each item plays a crucial role in building the dish’s delightful complexity. Here’s what you’ll need to bring this recipe to life:
- Tiger prawn or shrimp: Shell-on for flavor, but heads removed; these are the stars of the dish.
- Black peppercorn: Freshly cracked for that aromatic heat that makes the recipe shine.
- Butter: Provides a rich, indulgent base for sautéing.
- Garlic: A must-have for its fragrant and robust flavor.
- Oyster sauce: Adds a sweet and salty depth to the sauce.
- Chinese rice wine: Enhances the umami profile; can be substituted with dry sherry if needed.
- Sugar: Balances the savory elements with a hint of sweetness.
- Salt: Just a pinch to enhance the overall taste.
- Scallion: Chopped for a fresh, vibrant burst of color and flavor.
Variations
Flexibility is one of the best parts of cooking, so feel free to make this Black Pepper Shrimp your own. It’s wonderfully adaptable to suit different palates and dietary needs.
- Spicy Kick: Add a dash of chili flakes or a bit of Sriracha for extra spiciness.
- Vegetable Boost: Toss in some bell peppers or snap peas for added crunch and color.
- Gluten-Free: Ensure your oyster sauce is gluten-free or substitute with tamari.
- Vegan Twist: Use firm tofu and vegan butter; replace oyster sauce with a vegan alternative.
How to Make Black Pepper Shrimp
Step 1: Remove and Prepare
Begin by removing the shells from the shrimp, ensuring the tails remain intact for a pleasing presentation. Lightly crush the black peppercorns using a mortar and pestle or the flat side of your knife.
Step 2: Sauté the Flavors
In a skillet, melt the butter over medium heat, then sauté the garlic and pepper until fragrant. Add the shrimp and continue to stir; the heat will awaken the pepper’s aroma and enrich the shrimp.
Step 3: Finish with Sauce
Incorporate the oyster sauce, followed by rice wine and sugar. Stir-fry until the shrimp turn opaque and are cooked through. Toss the scallions in just before serving for a fresh finish.
Pro Tips for Making Black Pepper Shrimp
- Pepper Crush Perfection: To unlock full flavor, make sure to crush your peppercorns just before cooking.
- Butter Balance: Be generous with the butter for a rich, velvety coating, but adjust according to personal preference to reduce fat.
- Wine Wisdom: If out of rice wine, you can use a splash of white wine for a similar effect.
- Shrimp Selection: Fresh shrimp deliver the best flavor—if using frozen, defrost fully for optimal texture.
How to Serve Black Pepper Shrimp
Garnishes
A sprinkle of freshly chopped cilantro or parsley can add a burst of color and a hint of freshness that complements the bold flavors of the Black Pepper Shrimp beautifully.
Side Dishes
Pair your Black Pepper Shrimp with jasmine rice or a simple garlic butter pasta to soak up all the savory sauce. A fresh, crisp salad on the side can also provide a nice balance to the warmth of the shrimp.
Creative Ways to Present
Consider serving the shrimp in tall shot glasses for a fun, party-ready appetizer or alongside a vibrant vegetable medley on a platter for a more formal dining experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Shrimp in an airtight container in the refrigerator for up to two days. The flavors will continue to develop, making it even tastier the next day.
Freezing
For longer storage, you can freeze the shrimp for up to a month. Just be sure to thaw them completely in the refrigerator before reheating for best results.
Reheating
Gently reheat the shrimp in a skillet over low heat or microwave them until warmed through. Be careful not to overcook them, as this can lead to a rubbery texture.
FAQs
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Can I use cooked shrimp?
While raw shrimp is best for this recipe, you can use cooked shrimp—just reduce the cooking time dramatically, adding them in the final moments to heat through without overcooking.
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What can I use instead of oyster sauce?
If oyster sauce isn’t available, try using soy sauce with a touch of hoisin sauce for a sweet-savory alternative.
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How can I make this recipe extra healthy?
For a healthier version, reduce the amount of butter and substitute with olive oil, use low-sodium soy sauce, and toss in more vegetables.
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Is this recipe keto-friendly?
Yes, with minor adjustments! Ensure you skip the sugar or use a keto-friendly sweetener, and it’s perfect for a keto meal.
Final Thoughts
There’s something incredibly satisfying about whipping up a delicious meal that’s both quick and impressive, and Black Pepper Shrimp is just that. Whether you’re preparing a cozy dinner at home or looking to dazzle at your next gathering, this recipe has you covered. I can’t wait for you to try it and fall in love with its distinctive flavors!
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Black Pepper Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Stir-fry
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful Asian-inspired dish featuring succulent tiger prawns sautéed with fragrant garlic, cracked black pepper, and a savory sauce made with oyster sauce, rice wine, and a touch of sugar. Perfect as an appetizer or main course, this quick and easy recipe highlights the boldness of black pepper and the sweetness of seafood.
Ingredients
Seafood
- 12 oz (350g) tiger prawns or shrimp, shell-on, headless
Seasonings and Sauces
- 1 teaspoon black peppercorn
- 1/2 tablespoon oyster sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon sugar
- 1 pinch salt
Other
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon scallion, chopped
Instructions
- Prepare the shrimp: 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 or use the flat side of a knife to press and crack them.
- Cook the aromatics: Heat a skillet or wok over medium heat and add the melted butter. Sauté the minced garlic and cracked black pepper until fragrant, about 1 minute.
- Add the shrimp: Place the prepared prawns or shrimp into the skillet and stir to coat them with the butter, garlic, and black pepper. Cook until they start to turn pink, about 2-3 minutes.
- Incorporate sauces and flavors: Add the oyster sauce, stir briefly, then pour in the rice wine and add the sugar. Continue stir-frying until the prawns are cooked through and the sauce thickens slightly, about 3-4 minutes.
- Finish and serve: Add the chopped scallions, mix well, and remove from heat. Serve immediately as an appetizer or main dish.
Notes
- For extra flavor, briefly toast the black peppercorns in a dry pan before crushing.
- Ensure not to overcook the prawns to keep them tender.
- Serve with steamed rice or noodles for a complete meal.
- You can substitute jumbo shrimp with smaller ones, adjusting cooking time accordingly.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 150 mg
