Black Pepper Shrimp Recipe

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. If not already done, peel and devein. Leaving tails on is optional.

In a medium bowl combine egg white, 2 tsp cornstarch, 1 tsp kosher salt, and 1 tsp white or ground pepper. Add the shrimp and toss until evenly coated. Let rest 10 minutes while preparing other components. The egg white and cornstarch give a light velvety coating when sauteed.

Mix the sauce base: In a small bowl combine 1 cup chicken stock (or water), 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice wine, and 1 tsp granulated sugar. Stir to dissolve. Set aside.

Make cornstarch slurry: In a tiny bowl whisk 1 tsp cornstarch with 1 tbsp cold water until smooth. Keep nearby.

Crack fresh pepper: Using the side of a chef's knife or a pepper mill set coarse, coarsely crack 2 tsp black pepper. Freshly cracked pepper is key for aroma and texture.

Cook aromatics: Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. When the butter foams, add the minced garlic (3 cloves) and minced ginger (1 tsp). Stir-fry for 20–30 seconds until fragrant but not browned.

Toast pepper and combine: Add the cracked black pepper to the skillet and stir 10–15 seconds to bloom the pepper in the fat. Pour in the prepared sauce mixture and bring to a simmer.

Thicken sauce: Give the cornstarch slurry a quick stir and pour into the simmering sauce while whisking. Simmer 1–2 minutes until the sauce thickens slightly. Taste and adjust seasoning (add a pinch of salt or a splash more soy if needed). Reduce heat to low to keep warm.

Cook shrimp: Wipe out the skillet lightly if there is excess residue, then reheat over medium-high heat with a thin film of oil (about 1 tsp). Add the marinated shrimp in a single layer without crowding (work in batches if necessary). Sear shrimp 1.5–2 minutes per side until opaque and just cooked through. Avoid overcooking.

Add vegetables: If using bell pepper, add the thin slices to the pan in the last 30–45 seconds of cooking the shrimp just to soften slightly. Add the scallion whites/green parts (reserve some green for garnish) and toss briefly.

Combine with sauce: Return the pan with the thickened black pepper sauce to medium heat. Add the cooked shrimp and vegetables into the sauce and toss to coat for 30–60 seconds until everything is glazed and heated through. Stir in 1/2 tsp sesame oil for flavor.

Garnish and serve: Transfer to a serving plate, sprinkle with sliced scallion greens and 1 tsp toasted sesame seeds if using. Serve immediately with steamed rice or noodles.