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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.
Enjoy recipes and just made this. I had to add more broth,the corn starch overtook the sauce and was too thick and I didn’t see the egg whites in the recipe. Tasty
Hi Bill, thanks for trying the recipe. It looks great. Thanks for the 5 stars rating.
Sorry but shrimp in lobster sauce is black bean sauce and ground pork a must
Hi Pierre, there are many variations of this recipe and yes you can add black bean sauce. I am not sure about ground pork though because this is a seafood dish.
I was expecting there to be fermented black beans as an ingredient in the sauce. Isn’t that what you said in the write up?
That is how the Cantonese make it, nowadays it is made with chicken broth, garlic, green onions, and eggs. Sometimes it can also contain soy sauce and minced pork.