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Black Pepper Shrimp Stir Fry

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Chinese black pepper shrimp stir fry recipe, no shell shrimp briefly sauteed with salt and pepper sauce, a few veggies, flavorful and delicious!

Here’s a recipe for a quick and simple shrimp stir fry with a delicious black pepper sauce.

Black pepper seasoning is also called black curry, like all curries it is a blend of spices: Coriander, cumin, black pepper, clove, green cardamom, fennel seeds and nigella. You experience a mix of different flavors with every bite, a little heat, some sweetness, a slight aniseed flavor. We all very much liked it in my family of three.  This curry or cari comes mainly from Sri Lanka but is also widely used in Asian Cuisine. 

I found this blend of black curry online at L’Ile aux Epices, an online store specializing in worldwide spices, blends of spices, salts and sugars, dehydrated and candied fruits, a dream come true for a curious cook and baker. L’Ile aux Epices ships worldwide.

About this recipe, I just briefly sauteed a few vegetables, then sauteed the shrimp and finally made my black pepper sauce.

This stir fry is a delicious and versatile dish, budget friendly, you can make it with the vegetables you have on hand, zucchini, cabbage, bean sprouts, etc. It can also be made with pork, chicken or tofu.

Personally, I always prefer to use raw shrimp, whether fresh or frozen, as I like the flavor and texture better but feel free to use cooked shrimp.

Serve this shrimp black curry stir fry with a bowl of rice, I count about 1 cup of rice for two servings and an additional cup for the very hungry ones.

If you enjoy stir fry recipes, you might be interested by my Chicken Curry Coconut Stir Fry or Chicken Chop Suey, both versatile recipes or click on my World Cuisine Category.

  • 4 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

Shrimp:

18 oz. (500 g.) raw shrimp, shelled

Vegetables:

2 shallots, thinly chopped

1 carrot, peeled, cut in small sticks

1 bell pepper, cut in chunks

1 or 2 large Paris mushrooms, sliced

6 shiitake mushrooms, stems discarded, chopped

1/2 cup (70 g.) bamboo shoots

2 green onions, cut in chunks

Sauce:

1/2 cup (120 ml) Mirin or white wine

4 tbsp. soy sauce

1 tbsp. fish sauce

1 tsp sugar

2 tsp ginger powder

1 heaping tbsp. black curry blend

Some vegetable oil for cooking

Sauteed the vegetables:

Into a wok or large frying pan, heat some vegetable oil on medium/high heat, add the shallots and carrot, cover the bottom of pan with water and cook for about 3 minutes

Add the remaining vegetables and stir fry for about 4 minutes, remove from the pan and set aside

Cook the shrimp:

Add the raw shrimp to the pan, cook until they just barely turn orange on each side, remove from the pan and set aside with the vegetables

Make the sauce:

Add all the ingredients for the sauce to the pan, stir, cook away to reduce the wine to half, taste and adjust seasoning if needed, if you want more sauce add 1/4 or 1/3 cup of water and cook to reduce to your liking

Put all the vegetables and shrimp back into the pan, stir to re-heat and distribute the sauce

Serve with a bowl of rice

Enjoy!

Recipe adapted and translated from l'Ile aux Epices, click here for their recipe

Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Black Pepper Shrimp Stir Fry

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Comments (46)

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  2. #3569
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Oh, Patty, this looks delightful!! I have never had black curry before! We all love curries so I will have to check out your online store!!

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  2. #3570
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Thanks Beth! It was really so good, very different from other curries!

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  2. #3573
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This shrimp curry looks so delicious! I've never heard of black curry but now that I know it, I would love to try your recipe! Another great recipe Patty!

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  2. #3582
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Thank you so much Lainey! I hope you try it, it was so delicious!

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  2. #3587
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Looks great! Such an easy recipe for a busy weeknight meal.

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  2. #3597
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Thanks Carrie, so versatile too!

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  2. #3588
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This looks amazing!! Will definitely try!

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  2. #3598
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Thanks so much Anne-Marie, hope you like it!

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  2. #3590
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I love all the veggies and flavors in this recipe, and it looks easy too.

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  2. #3599
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Thanks Amelie, I can't think of a simpler recipe!

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  2. #3593
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Well this is so much better than takeout. I love shrimp in curry. Leftovers would be great for lunch too....but by the sounds of this recipe, I highly doubt there will be any leftovers when everyone devours this.

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  2. #3600
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Thanks Gloria, I've given up hoping for leftovers in my household ;):D

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  2. #3594
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I never tried black curry sauce, the dish looks delicious!

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  2. #3601
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Thanks dear, I hope you can try it!

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  2. #3603
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This sounds really delicious -- perfect for date night! What type of wine would you recommend with this?

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  2. #3606
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Thanks Lisa, glad you like it! I very much like to drink very cool Rosé wine with curries or Asian cuisine but I guess some cool white Chardonnay would fit perfectly

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  2. #3604
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I absolutely love the look of this! I recently travelled to the Caribbean and fell in love with shrimp. I must try this!

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  2. #3607
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Hi Elizabeth, Thanks! I hope you try it, it will heat you up a little bit up there in the Shetlands!

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  2. #3609
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This looks delicious. I know that shrimp is the main ingredient, but I wonder if I could "veganize" it and omit the shrimp and just add more mushrooms. The rest of the ingredients sound so lovely and yummy!!

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  2. #3610
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Hi Jen and thanks! As I wrote in my introduction text, you can replace shrimp by tofu, you can also do the recipe with the veggies you have on hand! Hope you like it!

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PattyHi, I'm Patty, welcome on my website. I am proposing quick and easy meal and dessert recipes for everyday and special occasions made with simple and delicious ingredients. Thanks for your visit, and please come back anytime for more recipes! 

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