Kampot Pepper Shrimp

Best pepper to use: Black Kampot Pepper or White Kampot Pepper

Servings: 2–3 servings

Total cooking time: 20–25 minutes

Kampot Pepper Shrimp is inspired by one of Cambodia’s most famous coastal dishes: Kampot Pepper Crab. In Kep and Kampot, fresh seafood and pepper are often cooked together because the flavor combination is simple but powerful. The seafood is naturally sweet, and the pepper brings warmth, aroma, and a clean heat that makes the dish stand out.

This shrimp version is easier to make at home, especially if fresh crab is hard to find. It is quick, flavorful, and perfect for showing why Kampot pepper is different from regular pepper. The pepper is not just a small seasoning here — it is one of the main flavors of the dish.

For this recipe, use freshly cracked Kampot pepper. Black Kampot Pepper gives the dish a bold and aromatic flavor, while White Kampot Pepper gives it a cleaner, brighter heat that works beautifully with seafood.

Ingredients

For the shrimp

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon vegetable oil

• 2 tablespoons butter

• 4 cloves garlic, finely minced

• 1 small shallot, thinly sliced

• 1 teaspoon freshly cracked Black Kampot Pepper or White Kampot Pepper

• 1 tablespoon oyster sauce

• 1 tablespoon soy sauce

• 1 teaspoon fish sauce

• 1 teaspoon sugar

• 2 tablespoons water or chicken stock

• 1 teaspoon fresh lime juice, optional

• Fresh scallions or cilantro, for garnish

• Fresh chili, sliced, optional

For serving

Cooked jasmine rice

Sliced cucumber, optional

Fresh lettuce, optional

Extra freshly cracked Kampot pepper

Instructions

1. Prepare the shrimp

Pat the shrimp dry with a paper towel. This helps the shrimp sear better instead of steaming in the pan.

Season lightly with a small pinch of salt and a few cracks of Kampot pepper. Set aside while you prepare the sauce.

2. Mix the sauce

In a small bowl, combine oyster sauce, soy sauce, fish sauce, sugar, and water or chicken stock.

Stir until the sugar is mostly dissolved.

The sauce should taste savory, slightly sweet, and balanced. The Kampot pepper will bring the heat and aroma when it hits the hot pan.

3. Cook the garlic and shallot

Heat a wok or large skillet over medium-high heat. Add vegetable oil and butter.

Once the butter melts, add the minced garlic and sliced shallot. Cook for about 30–60 seconds, just until fragrant.

Do not let the garlic burn. You want it golden and aromatic, not bitter.

4. Add the shrimp

Add the shrimp to the pan in a single layer.

Cook for 1–2 minutes on one side, then flip and cook for another 1–2 minutes. The shrimp should turn pink and slightly firm.

Avoid overcooking the shrimp. It cooks very quickly and can become rubbery if left too long.

5. Add the sauce and Kampot pepper

Pour the sauce into the pan and toss everything together.

Add 1 teaspoon of freshly cracked Kampot pepper and continue cooking for another 1–2 minutes, until the sauce lightly coats the shrimp.

Taste and adjust. Add more pepper if you want a stronger flavor. Add a small squeeze of lime if you want a brighter finish.

6. Serve

Serve the shrimp hot with jasmine rice.

Garnish with scallions, cilantro, sliced chili, and extra freshly cracked Kampot pepper on top.

The sauce is best spooned over rice so you do not waste any of the peppery flavor.

Cooking notes

Use fresh or properly thawed shrimp: If using frozen shrimp, thaw completely and pat dry before cooking. Too much moisture will make the shrimp steam instead of sear.

Do not overcook the shrimp: Shrimp only needs a few minutes. Once it turns pink and firm, it is ready.

Grind the pepper fresh: This recipe depends on the pepper. Freshly cracked Kampot pepper gives the dish its aroma, warmth, and clean heat. Pre-ground pepper will taste flatter and less fragrant.

Black or White Kampot Pepper both work: Black Kampot Pepper gives the dish a deeper, warmer flavor. White Kampot Pepper gives it a cleaner and brighter taste, which pairs very well with seafood.

Add pepper near the end: Adding some pepper toward the end helps keep the aroma strong. You can cook some into the sauce, then finish with more freshly cracked pepper before serving.

Crab variation

To make this closer to traditional Kampot Pepper Crab, replace the shrimp with fresh crab pieces.

Use about 1.5–2 lb of cleaned crab, cut into pieces. Stir-fry the crab with garlic, shallot, butter, sauce, and Kampot pepper until the crab is fully cooked and coated.

Crab takes a little more work to eat, but it gives the dish a richer seafood flavor. Shrimp is faster and easier for everyday cooking.