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Shrimp with Lobster Sauce is a Chinese-American favorite that's surprisingly easy to whip up at home. My easy recipe has juicy shrimp swimming in a rich, savory sauce —perfect for any night of the week.
Table of Contents
- What Is Shrimp With Lobster Sauce
- Best Recipe For Shrimp In Lobster Sauce
- Why You’ll Love This Recipe
- Shrimp In Lobster Sauce Ingredients
- How To Make Shrimp With Lobster Sauce
- Helpful Tips For Home Cooks
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Shrimp With Lobster Sauce Recipe
What Is Shrimp With Lobster Sauce
Shrimp in lobster sauce is a tasty Chinese-American dish. One thing I need to clarify is that no actual lobster is used in this dish.
This dish is loaded with juicy shrimp in a rich, savory sauce made with garlic and ginger. The sauce is thickened with corn starch and include eggs to give it a silky texture. 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.
Best Recipe For Shrimp In Lobster Sauce
I’ve received a few requests from my readers on how to prepare this dish.
Shrimp is always a great dish to serve, as the Cantonese pronunciation of 虾 (xiā) sounds like 哈 (hā), which means laughter or happiness.
So, here I share with you my easy shrimp with lobster sauce recipe, perfect for celebrating Chinese New Year, any other holiday, or whenever you’re craving this dish. With just 10 minutes of prep time, four simple steps, and basic ingredients, you’ll be able to make it at home—better and healthier than takeout.
Why You’ll Love This Recipe
- Easy to make. It’s beginner-friendly with just four simple steps and basic ingredients, making this recipe foolproof for anyone making it.
- Quick preparation. With just 10 minutes of prep time, it’s perfect for busy weeknights or when you want a delicious meal without spending hours in the kitchen.
- Better than takeout. Making it at home allows you to control the ingredients, ensuring a healthier option without sacrificing flavor or quality compared to restaurant versions.
- Budget-friendly. Making this dish at home helps you save money because you can decide how much to spend on ingredients and how big each serving should be, which means you get more for your money compared to eating out.
Shrimp In Lobster Sauce Ingredients
- Shrimp – For this recipe, use jumbo-sized shrimp for best texture and flavor.
- Chicken broth – Gives a flavorful base for the sauce.
- Corn starch – Makes the sauce thick and smooth so it coats the shrimp nicely.
- Egg white – Gives the sauce a silky texture, making it richer and tastier.
See the recipe card for full information on ingredients.
How To Make Shrimp With Lobster Sauce
Step 1. Lightly season the shrimp with salt and sugar to taste. In a wok, heat the oil over medium heat. Once hot, add the ginger and garlic, stirring until aromatic, about 2 minutes. Add the shrimp and stir-fry until half-cooked or the surface turns opaque. Pour in the chicken broth and Shaoxing wine. Bring to a boil.
Step 2. Add the frozen vegetables and stir to combine. Season with white pepper, soy sauce, salt, and sugar to taste.
Step 3. Prepare the corn starch mixture by adding the corn starch to water and mix well. Once the chicken broth is boiling, gently pour in the corn starch mixture while stirring.
Step 4. Bring it back to a boil, then swirl in 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.
Helpful Tips For Home Cooks
- Use fresh shrimp as they have better texture and flavor compared to frozen shrimp. If using frozen shrimp, make sure to thaw them properly before cooking.
- When adding corn starch to thicken the sauce, mix it with cold water first to avoid clumping, then add it gradually while stirring constantly.
- Cook shrimp just until they turn pink and opaque to prevent them from becoming tough and rubbery.
- Slowly pour the egg whites into the hot wok, stirring gently and continuously in a circular motion.
Frequently Asked Questions
It’s low in calories and high in protein from shrimp. To make it healthier, use low-sodium soy sauce and broth
Fresh shrimp is recommended for better texture and flavor, but thawed frozen shrimp can be used for convenience.
Yes, you can substitute shrimp with other seafood such as scallops, crab meat, or even fish fillets. Adjust cooking times accordingly based on the type of seafood used.
If the sauce is too thick, add a bit more chicken broth or water to thin it out. If it’s too thin, mix a little cornstarch with water and slowly add it while stirring until it thickens to your liking.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
This recipe is only 173 calories per serving.
What To Serve With This Recipe
For a festive Chinese feast, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shrimp With Lobster Sauce
Ingredients
- 12 oz (350g) 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 cornstarch
- 2 tablespoons water
- 1 egg white, lightly beaten
Instructions
- Lightly season the shrimp with salt and sugar to taste. In a wok, heat the oil over medium heat. Once hot, add the ginger and garlic, stirring until aromatic, about 2 minutes. Add the shrimp and stir-fry until half-cooked or the surface turns opaque. Pour in the chicken broth and Shaoxing wine. Bring to a boil.
- Add the frozen vegetables and stir to combine. Season with white pepper, soy sauce, salt, and sugar to taste.
- Prepare the corn starch mixture by adding the corn starch to water and mix well. Once the chicken broth is boiling, gently pour in the corn starch mixture while stirring.
- Bring it back to a boil, then swirl in 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.
Video
Notes
- Use fresh shrimp as they have better texture and flavor compared to frozen shrimp. If using frozen shrimp, make sure to thaw them properly before cooking.
- When adding corn starch to thicken the sauce, mix it with cold water first to avoid clumping, then add it gradually while stirring constantly.
- Cook shrimp just until they turn pink and opaque to prevent them from becoming tough and rubbery.
- Slowly pour the egg whites into the hot wok, stirring gently and continuously in a circular motion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made the night before and heated up the next afternoon
Yes.
How would you recommend heating so shrimp do not become tuff
Thank you
Just reheat for 30 seconds.
Hi Rasa….HAPPY NEW YEAR 2020!
I add my applause to previous comments about your very easy recipe for Shrimp and Lobster Sauce. It’s my favorite take out on any Chinese menu. I understand it’s more of an “Americanized” Chinese version. I really don’t know much about that, all I know is that this dish is DELICIOUS over steamed white rice (and noodles). I have some questions. You’ve mentioned sugar and salt to taste. Why the sugar? How much of each at a minimum should I use? I tend to overdo it when it comes to adding salt or sugar to any dish. If you could just give me a measurement guide it would help. Finally, I am used to the lighter looking version of Shrimp and Lobster Sauce. I’ve read that you indicated to a previous comment reply to just eliminate the soy sauce, am I correct? In doing so would it take away from the familiar savor of this dish? If it doesn’t, I will leave out the soy sauce in order to keep the color lighter the way I am used to from takeout. Finally, could I include Better Than Bouillon Lobster Base sauce and when would I add when making the lobster sauce? Would you recommend using it? Thanks for your time and reply. I am glad to have found your page…PERFECT!!!
We thought it was the best we’ve had. I note, it is also the simplest. Many recipes include ground pork or black beans, This has none of them, and is still quite flavorful. Now an odd question. Has anyone tried this approach with cut up chicken, or for that matter, with tofu?
Hi Joel, all my recipes are very easy and good. Please try more: https://rasamalaysia.com/recipe-index-gallery/. I think chicken is probably OK with tofu. You can try.
Hello,
I was wondering if something else could be used instead of Chinese wine or wine period? Also, why are some lobster sauces white and some brown? Thanks
You can skip the wine. The sauce is brown because soy sauce or oyster sauce.
Can you please go into more detail about what makes it come out dark or light in color? All the Lobster sauce I’ve ever gotten from a restaurant was white and slightly creamy. But when I tried to make yours it came out dark. Is there a way to fix that to make it white?
Just don’t use soy sauce and use salt instead. Add salt to taste.
Is there any recommendations of alternatives to use instead of shrimps where this sauce will go well with? Also a vegetarian ingredient option perhaps. My is partner highly sensitive to the smell or taste of anything seafood like even a dash of fish sauce or oyster sauce so prawns are a no no. My toddler daughter seem to have gone vegetarian from 14 months old (texture perhaps) so even tiny tofu or tempeh (thought that might go with this sauce?) is a bit of a struggle to sneak in her food so more options U have the better. Thank you.
You can try Bragg’s amino acid and use all vegetarian or soy based ingredients.
Quick, easy and delicious.
Awesome, thanks for the great review! :)
Excellent quick and easy….
The best recipe for shrimp and lobster sauce I ever came across. Easy and delicious.
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!
No Lobster in “Lobster” sauce???
Yes, this is what the dish is called but no lobster.
I keep finding these recipes for “shrimp in lobster sauce” that have no lobster in them. I don’t understand.
It’s to be served with seafood, including lobster. It doesn’t involve Lobster to make the sauce.
Yes, correct.