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Shrimp With Lobster Sauce

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Shrimp with Lobster Sauce - Learn how to make this easy and delicious popular Chinese recipe in a savory egg sauce at home. Healthier than takeout.

Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!! | rasamalaysia.com

Easy shrimp with lobster sauce Chinese takeout style served in a bowl.

Chinese Shrimp with Lobster Sauce

I received a few requests from my readers on how to prepare Shrimp with Lobster Sauce, a very popular Americanized Chinese dish.

Shrimp is always a great dish to serve, as the Cantonese pronunciation of 虾 sounds like 哈, which means laughter or happiness.

So, here I share with you my Shrimp with Lobster Sauce recipe, which you can prepare to celebrate Chinese New Year, or any other holiday.

(All Chinese New Year recipes can be found here.)

Quick and easy chinese style shrimp with lobster sauce.

Chinese New Year is all about feasting, eating lots of good food that signifies great fortune, happiness, and prosperity.

What is Shrimp with Lobster Sauce Made of?

One thing that I need to clarify is that no actual lobster is used in this dish. The name actually originates from the use of fermented black beans in the sauce, which the Cantonese use in creating lobster.

I think whoever invented the dish is a smart marketing whiz, as it sounds so much more delicious with the word lobster in its name.

Is Shrimp with Lobster Sauce Healthy?

This recipe is very healthy, with one serving being only 197 calories.

What Dishes to Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

This Recipe Goes Well with:

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    Shrimp with Lobster Sauce Recipe

    Shrimp with Lobster Sauce - quick, easy recipe that produces the most delicious shrimp in eggy lobster sauce!!

    Course Side Dish
    Cuisine Chinese
    Keyword Shrimp With Lobster Sauce
    Prep Time
    Cook Time
    Total Time
    Servings 4 people
    Calories 173 kcal
    Author

    Ingredients

    • 12 ounces raw large shrimp, shelled and deveined
    • salt and sugar to taste
    • 2 tablespoons vegetable oil
    • 1- inch piece ginger, peeled and thinly sliced
    • 2 cloves garlic, thinly sliced
    • 1 cup chicken broth
    • 1/2 tablespoon Chinese cooking wine, Shaoxing wine
    • 3/4 cup store-bought frozen vegetables, peas and carrots
    • 3 dashes white pepper
    • 1/2 tablespoon light soy sauce
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1 egg white, lightly beaten

    Instructions

    1. Lightly season the shrimp with salt and sugar to taste.
    2. In a wok, heat up the oil on medium heat. When the oil is hot, add in the ginger and garlic. Stir-fry until aromatic, about 2 minutes.
    3. Transfer the shrimp into the wok and stir-fry until half-cooked or surface turns opaque. Pour in the chicken broth and Chinese cooking wine. Let it boil.
    4. Add the frozen vegetables and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.
    5. Prepare the cornstarch mixture by adding the cornstarch and water, mix well. When the chicken broth is boiling, gently pour in the cornstarch mixture while stirring.
    6. Bring it back to a boil, swirl the beaten egg and immediately stir 3 times with a pair of chopsticks. When the egg white begins to form into silken threads, quickly turn off the heat.
    7. Dish out to serving plate. Best served with warm rice.

    Recipe Notes

    You can follow these steps to make your shrimp bouncy.  This step is optional.

    Nutrition Facts
    Shrimp with Lobster Sauce Recipe
    Amount Per Serving (4 people)
    Calories 173 Calories from Fat 72
    % Daily Value*
    Total Fat 8g 12%
    Saturated Fat 6g 30%
    Cholesterol 107mg 36%
    Sodium 654mg 27%
    Potassium 231mg 7%
    Total Carbohydrates 9g 3%
    Dietary Fiber 2g 8%
    Sugars 1g
    Protein 15g 30%
    Vitamin A 37.7%
    Vitamin C 4.9%
    Calcium 5.7%
    Iron 4.4%
    * Percent Daily Values are based on a 2000 calorie diet.
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    56 COMMENTS... read them below or add one

    2. I tried this and it tasted just like the restaurant version – really good! I didn’t have the wine but it was just as good (I will make it again AND use the wine this time). I don’t think I will EVER order from another Chinese restaurant again :)

      Can’t wait to try the other recipes on this site! Thanks, Bee!

      Reply

    6. Hello,

      Love your shrimp with lobster sauce recipe, but if I have left overs and refrigerated them, how can I reheat the lobster sauce so it is glowing and silky again rather than very thick since it has been in the refrigerator.

      Can you please reply as to steps needed to reheat the refrigerated lobster sauce?

      Thanks……and if you can also include what is needed to reheat leftover Chinese steamed white rice?

      Reply

    7. Your shrimp with Lobster Sauce recipe is so amazing that my family won’t even order this from Chinese restaurants any longer. They’d rather have me make it, and a lot of it! And since I make so much at one time, I was wondering if I can freeze this dish.

      Reply

    8. Thank you; this is exactly what I was looking for. Made it tonight and my husband and I both enjoyed it. Will definitely make again and love that it calls for simple, easy to find ingredients.

      Reply

    9. One of the best reasonably priced Chinese restaurants in Atlanta is called Canton Cooks and it’s located on Roswell Road, or was. I’m assuming it’s still there. I used to work up the street from there and we were their every Friday customers. I had two recipes that were simply divine and my absolute favs. One was their Mongolian Chicken that was loaded with grilled green onions and some sort of crunchy something. I would give anything if you could replicate that recipe! The other was their shrimp with lobster sauce. Honestly, I’ve never been able to figure out how to make either of these as good as they did. I think this recipe may be the answer.

      Oh and super please on that Mongolian Chicken? Super, duper please? Oh and since I’m throwing out a request, how about a Chinese (or is it Mongolian?) sesame flat bread too? The best I’ve ever had is at Wok-N-Roll in Ventura, CA. They’re served piping hot fresh and that’s a primary reason to go there!

      Reply

    11. The link for the recipe is not working and I want to make this recipe so badly! could you please fix the link? thank you!

      Reply

    12. When I was first introduced to Asian cooking (16) my first date, Shrimp w/ Lobster Sauce was my favorite . Since then, I have tried just about everything on a menue (not at the same time) and love several, but I must admit the Shrimp w/ Lobster Sauce is still my favorite. Thanks for the recipe, love your site and try to check in every day. I can’t waite to try the Butter cake with Brownie layer soon.Keep the incrediable recipes comming.

      Reply

    14. Thank you so much for this recipe. It was delicious! it was so easy to make and I had all the ingredients. I did add a bit of fish sauce to mine. I look forward to trying more of your recipes because I don’t live in an area where I can get really good Asian food and I totally miss my Chinese mom’s cooking.

      Reply

    16. I’m in california, this looks like the sauce we had in L.A. chinatown in the 1970’s. my father loves this clear lobster sauce. No pork please! Can’t wait to try. Thank You

      Reply

    17. This looks like the best recipe I’ve found online. I’m from Boston & we like our lobster sauce dark, so I would add the oyster sauce. I’m just not sure how much to add as I don’t want it overly salty. Any suggestions?

      Reply

    18. :) Thank You. I just cooked this last night and my family love it.. Mum said “Jon, this is like 生虾面 sauce” and asked me to try making it with noodle…

      Reply

    21. WOW, this sounds good.

      I usually use organic vegetable broth instead of chicken broth, and I’m crazy for garlic so I’d likely add a bit more.

      I can’t wait to try it. I wonder what I could use to make it spicy?

      Reply

    22. We had this dish for our dinner tonight. DELICIOUS! My husband did sprinkle a few red pepper flakes on his serving. That was our only change. Easy to make. Will make again. Thank you.

      Reply

    23. This recipe is really good! I have been wondering about a recipe which sounds similar, in some ways. There is a restaurant nearby that has a dish called Shrimp with Bean curd. It has shrimp, tomato, finely chopped Chinese celery, the tofu is soft and spread out, not cubed, and there is a taste of sesame oil (not overpowering).

      There are no peas or carrots or any other vegetables. It’s delicious. It uses a similar white sauce. Have you ever heard of it, Bee? Could you venture a guess how to make it happen? My family really likes it.

      Thank you!

      Reply

    26. Would like to try this recipe but what’s the best option for the cooking wine – can we (muslims) omit or sub with plain white vinegar? Thanks

      Reply

    27. The name of this is pretty ingenius. I guess for the Chinese, if you hear lobster then you’d be excited. haha… Seems like a simple shrimp dish to prepare!

      Reply

    28. I like this recipe, I don’t always have black beans but I always have stock. Use this recipe different ways for different flavors.

      Reply

    34. Hi Bee! I’m so excited to try this out. I’ve been looking for a recipe for fish fillet with crab meat sauce which I’ve tried in a Chinese restaurant and I’m amused to find out that it might actually be just egg white sauce. Just want to know if you made the chicken broth from scratch or is it okay to just use chicken powder or chicken cube?

      I’ve also checked out your shrimp recipes and honestly, I don’t know which one to try first. They all look delicious and easy to make. By the way, just tried your Chinese honey chicken recipe for lunch and my husband and daughter loved it.

      Thanks Bee for the cooking tips and secrets you share on Chinese cooking. I can say that now RASA MALAYSIA is my favorite cooking blog.

      Reply

    35. I’m pretty sure it’s called lobster sauce because it is often served with lobster (same reason why they call “duck sauce” “duck sauce”).

      Reply

      • Yes, I know about black beans and oyster sauce but I wanted to make this recipe very accessible to everyone without buying many new ingredients. Hence I use chicken broth and salt and sugar to taste. :)

        Reply

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