Black Pepper Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If frozen, thaw fully and drain. Leave tails on or off per preference.

In a medium bowl combine soy sauce, Shaoxing wine, cornstarch, ground black pepper and kosher salt. Add the shrimp and toss to coat evenly. Marinate for 10–15 minutes while you prepare the other ingredients (no longer than 30 minutes to avoid a mushy texture).

Mix the sauce: in a small bowl whisk together chicken stock (or water), oyster sauce, light soy sauce, sugar and rice vinegar (or lemon). Set aside.

Crack the black pepper: use a spice grinder, mortar and pestle or the bottom of a heavy pan to coarsely crack the 2 tsp black pepper — you want visible coarse fragments for texture and aroma.

Heat a large skillet or wok over medium-high heat until hot. Add the oil and swirl to coat. Add the butter. When butter is melted and foaming, add the marinated shrimp in a single layer (work in two batches if necessary to avoid crowding).

Sear shrimp: cook shrimp 1.5–2 minutes per side (depending on size) until pink and just cooked through. Remove shrimp to a plate and reserve any browned bits in the pan.

Lower heat to medium. Add a touch more oil if pan is dry. Add the chopped shallot (or onion) and cook 30–45 seconds until beginning to soften. Add minced garlic and ginger and cook 15–30 seconds until fragrant, stirring constantly to avoid burning.

Add the cracked black pepper to the pan and stir to bloom in the aromatics for about 10–15 seconds.

Pour the prepared sauce into the pan and bring to a gentle simmer, scraping up any brown bits. Let sauce reduce for 30–60 seconds until slightly thickened.

Return the cooked shrimp to the pan and toss to coat in the sauce. Cook together 30–60 seconds so shrimp reheat and absorb sauce. Taste and adjust seasoning: if needed add a pinch more salt, a few drops of soy, or a squeeze of lemon.

Finish: turn off heat and stir in sesame oil and sliced scallion whites (reserve some green slices for garnish). If using red pepper flakes or fresh chili, add now to taste.

Transfer shrimp to a serving plate. Garnish with remaining scallion greens and a light crack of fresh black pepper. Serve immediately with lime or lemon wedges alongside.