Black Pepper Shrimp

Name: Black Pepper Shrimp
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons neutral oil, such as grapeseed or canola; 2 tablespoons coarsely ground black peppercorns; 1 small white onion, peeled and cut into 1-inch chunks; 6 scallions, trimmed and thinly sliced; 4 garlic cloves, peeled and grated; 1 medium green bell pepper, cored and cut into 1-inch chunks; 1 medium red bell pepper, cored and cut into 1-inch chunks; 1 pound peeled, deveined raw medium shrimp (fresh or frozen); 2 teaspoons soy sauce, plus more to taste; 1 teaspoon fish sauce (optional); 3 tablespoons cornstarch; 2 tablespoons chopped fresh cilantro; Cooked white rice, for serving

By Nik Sharma

Published May 7, 2021

Black Pepper Shrimp — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 20 minutes
Rating: 4(638)
Comments: Read comments

This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma’s grandmother, owes its fragrance and fiery bite to a generous amount of crushed black peppercorns in a velvety gravy. Like many other Indian home cooks, Ms. Carvalho, who lived in the coastal city of Mumbai, took the Indo-Chinese dish black pepper chicken and substituted shrimp instead. Some versions of this dish call for curry leaves to be fried with the spices, or they might call for another protein in place of the shrimp, like tilapia, cod or catfish. Here, the peppercorns are infused in hot oil, then left to steep as the dish cooks. Fish sauce bolsters the savoriness, but can be left out. For an even stronger bump of heat, increase the amount of black pepper and toss in a sliced serrano. Serve it all over rice for a fast, satisfying dinner.

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Ingredients

Yield:4 servings

2tablespoons neutral oil, such as grapeseed or canola
2tablespoons coarsely ground black peppercorns
1small white onion, peeled and cut into 1-inch chunks
6scallions, trimmed and thinly sliced
4garlic cloves, peeled and grated
1medium green bell pepper, cored and cut into 1-inch chunks
1medium red bell pepper, cored and cut into 1-inch chunks
1pound peeled, deveined raw medium shrimp (fresh or frozen)
2teaspoons soy sauce, plus more to taste
1teaspoon fish sauce (optional)
3tablespoons cornstarch
2tablespoons chopped fresh cilantro
Cooked white rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in a large saucepan over medium-high. Add the black peppercorns and sauté until fragrant, about 30 seconds. Add the onion and half the scallions, and sauté, scraping the bottom of the pot as necessary, until the onions turn translucent, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Step 2
Add the green and red bell peppers and sauté until they begin to soften, about 3 to 4 minutes. Add the shrimp and sauté for 1 minute, then stir in 2 cups water, the soy sauce and fish sauce (if using). Bring the liquid to a boil over medium-high heat. Cook the shrimp just until they turn pink, about 2 minutes. (Keep an eye on them: The shrimp can turn rubbery quickly.)
Step 3
Working quickly as the liquid cooks, mix the cornstarch with 2 tablespoons water in a small bowl to form a slurry. Add this mixture to the saucepan as soon as the shrimp turns pink, and cook over medium heat until the sauce thickens, about 30 seconds. Remove from the heat and add more soy sauce, to taste, if desired. Garnish with the cilantro and remaining scallions. Serve hot or warm with rice.

Ratings

4 out of 5

638 user ratings

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Comments

Sissy Ashby4 years ago

Make the corn starch slurry before starting....then no danger of overcooking shrimp

Sophia4 years ago

Wish I could say that this was better than the recipe that’s written! I think his grandmother likely did it MUCH better than me, but if you need a crutch like me, this recipe needs some kind of tangy kick, like some sugar, oyster sauce, or lime—hard to say!

Melanie4 years ago

I love black pepper and this dish certainly delivers on that flavour! I likely used a touch more than the recipe called for. I added snap peas, napa cabbage, and mushrooms for extra veggie bulk. I also thinned the cornstarch slurry, using about 2-3 times more water in the starch/ water mix. The sauce was still plenty thick for our taste. This dish comes together quickly and is a grey weeknight meal. The shrimp were plump and popping! Looking forward to trying with thin cut beef.

Abby W.4 months ago

I got so scared when I read the comments ahead of time!! I did only about 1.25 cups of chicken stock - not water - for the liquid, and kind of ignored step 1. I used garlic powder instead of garlic bc I’m lazy, and I just threw all the peppers and onions in at once. Cutting down on the liquid and adding the slurry in seemed to have worked. It looks thick! This is for lunch tomorrow, here’s to hoping it’s good…

cooleddie7 months ago

I decided to make this dish but, on a close reading of the recipe and comments from others, I decided on these changes: In step 2 I added a sliced serrano and prepared the following broth/sauce - 2 Tbsp soy, sauce, 1 Tbsp fish sauce, 1 Tbsp sugar, 2 Tbsp Chinkiang black vinegar, and 1tsp crushed Sichuan peppercorns (because I like them) and water o a total of 2 cups. I reduced the cornstarch to 2 Tbsp (as I was not planning to hang wallpaper!) Absolutely delicious. I awarded myself 5 stars.

Matt1 year ago

This is a miss. No one in my family liked this dish and we ended up throwing it out. Too bad as it looked interesting. (To be honest, I'm a bit surprised by the good ratings).

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