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Shrimp stir-fry with black bean sauce

Recipe for Shrimp stir-fry with black bean sauce

This Shrimp stir-fry over black bean sauce recipe achieves the complex flavor of Asian style inspiration yet can be done within 15 minutes, from start to finish. Just grab some shrimp, mix the slurry and saute them away in a zippy to plate over your rice or pasta side.
Prep Time 10 minutes
Cook Time 5 minutes
Servings 1
Author Victoria


  • ½ lb large shrimp shelled and de-veined
  • ½ sweet onion dice
  • 2 Tbsp chopped mint leaves or basil
  • 1 Tbsp unsalted butter
  • 2 cloves garlic chopped
  • 1 Tbsp black bean sauce
  • 1 Tbsp oyster sauce
  • ½ tsp ground pepper or adjusted to your spice tolerant

Sauce Slurry

  • 1 Tbsp cornstarch
  • ½ cup stock or water
  • 1 Tbsp sesame oil


  • Dice, chop, and prep all the ingredients.
  • In a small bowl, combine cornstarch, stock/water, and sesame oil. Stir well to mix into the slurry sauce.
  • Bring a saucepan or wok over medium/high heat, when hot, add butter.
  • Twirl butter around the pan with your spatula to coat the surface.
  • When butter melt, stir in garlic, saute to brown for a couple of seconds.
  • Add all the shrimp, stir well until all the shrimp are starting to change their color.
  • Stir in black bean sauce, oyster sauce, diced onion, and ground pepper. Keep on stirring.
  • When all the shrimps are done (do not over cook), pour in the slurry sauce.
  • Keep stirring constantly to thicken the sauce, then sprinkle in the chopped mint leaves.
  • Stir to mix and immediately remove the saucepan from heat.
  • Serve hot immediately with some rice or pasta as a side.