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4.43 from 123 votes

Shrimp With Lobster Sauce

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Shrimp
Cuisine: Chinese Recipes
Keyword: Shrimp With Lobster Sauce
Servings: 4 people
Author: Bee Yinn Low

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

Serving: 4people | Calories: 173kcal | Carbohydrates: 9g | Protein: 15g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 654mg | Fiber: 2g | Sugar: 1g