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Black Pepper Caramel Shrimp

black pepper caramel shrimp on a plate


Weeknights are all about easy dinners around here.  I am sure most of you are the same.  You have a busy day at work, all you want to do is get dinner on the table for your family.  Something that everyone will like, and something that is healthy, and you can feel good about giving them.  This is where stir-frys come in for me.  You can use whatever you have on hand, and they are ready in minutes!

black pepper caramel shrimp on a plate

Shrimp is one of the fastest cooking proteins, so I always have it on hand.  My 7 year old will eat shrimp like crazy, he will eat more of it than I do in a sitting.  He isn’t a fan of veggies, but he will pick around them to eat the shrimp and rice.  This meal came together in less than 20 minutes.  That is faster than you can go get fast food, or call for take out.

black pepper caramel shrimp on a plate

My family was a little skeptical given the name of this dish.  But it went over well.  It is a little sweet, and a little spicy; so it is sure to please.   The original recipe calls for 2 tsp of black pepper.  I went for a milder version and used only 1 tsp.  That was perfect in my opinion, so if you are sensitive to heat I might even start with a little less.  You can even add whatever veggies your family likes, or you have in your fridge.  Get creative!

Yield: 4

Black Pepper Caramel Shrimp

black pepper caramel shrimp on a plate

Sweet and spicy shrimp stir-fry


  • 1 Tbls water
  • 2 tsp cornstarch
  • 1 Tbls sesame oile
  • 12 oz large shrimp , peeled and deveined
  • 2 cups snow peas
  • 2 cloves garlic , miced
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 1/2 cup chicken stock
  • 3 Tbls brown sugar
  • 2 tsp fish sauce
  • Brown Rice


  1. In a small bowl combine water and cornstarch. Set aside.
  2. Heat a large skillet over medium-high heat. Add oil, swirling to coat the pan. Add the shrimp, and cook for 2 minutes, or until starting to turn pink. Mix in snow peas, garlic, black pepper, and salt. Cook for 1 minute. Remove from heat.
  3. In a small saucepan combine chicken stock, brown sugar, and fish sauce. Heat over high, and bring to a boil. Stir in the cornstarch mixture. Cook for 30 seconds, or until it starts to thicken, stirring constantly. Pour over shrimp.
  4. Return shrimp the heat, and cook for 2 minutes or until hot.
  5. Serve over brown rice.


Adapted from Cooking Light

Nutrition Information



Serving Size


Amount Per Serving Calories 191Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 180mgSodium 1236mgCarbohydrates 18gFiber 3gSugar 6gProtein 24g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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Erin S
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Erin @ Texanerin Baking

Sunday 28th of April 2013

I have to admit that I'd be skeptical, too. ;)

It does look good, though! And if you say it's good, I know it's just amazing. :D


Sunday 28th of April 2013

Your photos are stunning and your recipes sound delectable. We would love for you to share them at The Feasting Eye is still a bit new, but I think you will like what you see :-).

Lora @cakeduchess

Wednesday 24th of April 2013

Caramel pepper shrimp...I love this name idea. A great and quick dinner idea for any night of the week, Erin.


Tuesday 23rd of April 2013

I have to try this one because I love shrimp so much. Thanks for your delicious recipe.


Sunday 21st of April 2013

Look pretty fast and easy, my kind of dinner.

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