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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.)
Chinese New Year is all about feasting, eating lots of good food that signifies great fortune, happiness, and prosperity.
Other Recipes You Might Like
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 173 calories.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Shrimp With Lobster Sauce Recipe
Ingredients
- 12 oz. raw large shrimp, shelled and deveined
- salt and sugar to taste
- 2 tablespoons vegetable oil
- 1- inch ginger, peeled and thinly sliced
- 2 cloves garlic (thinly sliced)
- 1/3 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 corn starch
- 2 tablespoons water
- 1 egg white (lightly beaten)
Instructions
- Lightly season the shrimp with salt and sugar to taste.
- 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.
- 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.
- Add the frozen vegetables and stir to combine. Add the white pepper, soy sauce, salt and sugar to taste.
- 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.
- 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.
- Dish out to serving plate. Best served with warm rice.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Where is the lobster!
There is no lobster but this dish is called shrimp with lobster sauce!
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?
Just reheat in the microwave for 1 minute for both.
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.
Of course, thanks for trying my shrimp with lobster sauce recipe. You can freeze it and just reheat when ready to eat. :)
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.
Thanks Sherry! :)
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!
This looks delicious! However can’t find the wine. Any online source? Thanks!
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!
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.
Thanks for your comment VillagerFran. :)
It looks yummy.i’m gonna try.
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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.