Easy Shrimp with Lobster Sauce – A Classic Chinese Favorite!
Silky, savory, and packed with umami, Shrimp with Lobster Sauce is a Chinese takeout favorite that’s surprisingly easy to make at home. This dish combines plump shrimp with a rich, velvety sauce infused with garlic, sesame oil, and a delicate egg ribbon.
Despite its name, lobster sauce contains no lobster—it’s a Cantonese-style sauce traditionally paired with seafood. The combination of ground pork, aromatic seasonings, and a touch of white pepper creates a deeply flavorful base, while peas add a subtle sweetness and vibrant color.
Served over fluffy white rice, this restaurant-quality dish delivers the perfect balance of textures and flavors. With simple ingredients and a quick cooking process, you can recreate this comforting, takeout-style meal in your own kitchen anytime.
Shrimp with Lobster Sauce: Key Ingredients
Shrimp – Succulent and tender, these plump bites absorb the rich flavors of the sauce while adding a delicate sweetness to the dish.
Ground Pork – Adds depth and umami, creating a savory foundation that enhances the overall richness of the sauce.
Garlic – Infuses the dish with aromatic warmth, bringing a bold yet balanced flavor to every bite.
Chicken Stock – The backbone of the sauce, delivering a smooth, savory base that ties all the flavors together.
Sesame Oil – A finishing touch of nuttiness, enhancing the dish with its distinctive, toasty aroma.
Egg – Swirled into the sauce, it creates a silky texture and signature ribbons that give the dish its signature look and feel.
Shrimp with Lobster Sauce: Tips, Serving Suggestions & FAQ
Recipe Tips
- Use the Right Shrimp
Opt for medium to large shrimp (21/25 size) for the best texture and flavor. Fresh or frozen shrimp both work well—just ensure they are peeled and deveined. If using frozen shrimp, thaw them completely and pat them dry before cooking to prevent excess moisture from diluting the sauce. - Perfecting the Sauce Consistency
The key to achieving the silky texture of lobster sauce is the cornstarch slurry. Add it gradually, stirring continuously, until the sauce coats the back of a spoon without becoming overly thick. If it turns too gloopy, simply thin it out with a splash of chicken stock. - Enhancing the Umami Flavor
Traditional shrimp with lobster sauce includes MSG for an extra umami boost, but if you prefer to skip it, you can enhance the depth of flavor by using a high-quality chicken stock and a dash of soy sauce or oyster sauce. Shaoxing wine also adds complexity, so don’t skip it unless necessary.
What to Serve with Shrimp with Lobster Sauce
- Steamed White Rice
This dish is best served over a bed of fluffy steamed white rice, which absorbs the rich sauce beautifully. Jasmine or short-grain rice works best for an authentic takeout-style experience. - Stir-Fried Vegetables
A simple side of stir-fried bok choy, snow peas, or broccoli balances the richness of the dish. Lightly sautéed with garlic and a splash of soy sauce, these veggies provide freshness and crunch. - Egg Drop Soup
A warm bowl of egg drop soup makes for a perfect starter. Its light, savory broth complements the thick, flavorful lobster sauce without overpowering the dish.
FAQ
1. Why is it called ‘lobster sauce’ if there’s no lobster?
The name comes from a Cantonese-style sauce traditionally used in lobster dishes. The sauce itself, made with ground pork, garlic, and eggs, became popular with shrimp in Chinese-American cuisine.
2. Can I make this recipe without pork?
Yes! You can substitute ground dark meat chicken or turkey for a similar texture. If you prefer a vegetarian version, you can omit the meat entirely and add extra vegetables like mushrooms for depth.
3. Can I use pre-cooked shrimp?
It’s best to use raw shrimp, as they absorb the flavors of the sauce better. Pre-cooked shrimp can be used in a pinch but should be added at the very end to prevent overcooking.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of chicken stock to loosen the sauce. Avoid microwaving for too long, as it may overcook the shrimp.
Shrimp with Lobster Sauce
Ingredients
- 12 ounces shrimp 21/25 size, peeled and deveined
- 4 ounces ground pork or substitute with ground dark meat chicken or turkey
- 1 ½ cups low-sodium chicken stock
- 2 tablespoons neutral oil vegetable, canola, or avocado oil
- 1 tablespoon clear rice wine Shaoxing wine or dry cooking sherry
- 2 ½ tablespoons cornstarch
- 2 tablespoons water
- ½ cup frozen peas
- 1 egg lightly beaten
- 1 scallion chopped
- 1 clove garlic minced
- ½ teaspoon sesame oil
- ½ teaspoon salt fine sea salt
- ¼ teaspoon sugar
- ¼ teaspoon MSG optional
- ⅛ teaspoon white pepper
Instructions
- Prepare the shrimp by peeling and deveining them if necessary. In a large wok, bring 2 cups of water to a boil and add the ground pork (or alternative protein). Break up any lumps and cook for approximately one minute, or until no longer pink. Drain using a mesh strainer and rinse briefly to achieve a clearer sauce.
- Clean the wok and set it over medium-high heat. Pour in the neutral oil and add the minced garlic, followed by the ground pork and shrimp. Stir-fry for 10 to 20 seconds before incorporating the rice wine. Continue stir-frying for an additional 10 seconds. Introduce the chicken stock, sesame oil, salt, sugar, white pepper, MSG (if using), and frozen peas.
- Once the mixture reaches a gentle simmer, combine the cornstarch and water in a small bowl to create a slurry. Gradually stir the slurry into the wok, allowing the sauce to thicken. Adjust consistency by adding more slurry if needed or thinning it with extra chicken stock if it becomes too dense. The sauce should be velvety and capable of coating a spoon without being overly thick.
- Drizzle the beaten egg and scatter the chopped scallion over the mixture. Let it sit for about five seconds before using a spatula to gently fold the egg into the sauce, creating delicate ribbons. Serve immediately over steamed white rice.
