This post may contain affiliate links. Please read my privacy policy.
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.
Looks great can’t wait to try
Looks Great will surely try.
This dish was my favorite dish at China Square in Oxnard, CA. They recently closed their doors and I will miss the staff and the owners. I have been tasting every shrimp with lobster sauce I come across. Ugh!!! This is it!!!! LOVE it! Used snow peas and mushrooms but it is just as good as the one I used to order at restaurant I used to frequent. My girls enjoyed it as well. Now I am searching for shrimp with sizzling rice soup and another shrimp with Mayo and pineapple. Oh I have been on a journey here and have tried them at other restaurants but no even close! Thank you for this delicious recipe!
Thanks for support!
Do you prepare it in a “Wok”? I was thinking of using my Rachel Rae cookware to try this recipe but maybe I should invest in a “Wok”.
See #2
LOL Thank you, Patrick, I missed that somehow.
i have been making this dish for over 50 years. it’s my favorite. I add black bean sauce ( lee kum kee ) a good dollop and ground pork stir fried. with steamed rice it’s a whole meal. my hubby loves and it’s easy. the recipe is basically easy to follow with my sddditions. i have not had better in any restaurants. yes
Love the recipe but I have a question. How do you make the left-overs as thick as it was in the beginning???
You can’t as shrimp gets watery after leftover.
I haven’t written a comment before, so this shows you how good this was. I couldn’t find the Chinese wine or cooking sherry so I followed Google’s advice and substituted brandy. This by far the best recipe for Chinese I have ever tried! I had know problem with the sauce getting thin with leftovers. I did throw in some leftover portabella mushrooms (cooked in garlic and butter). Maybe that helped keep the sauce consistent y the good.
Awesome thanks Cynthia.
I used Mirin instead of the wine.
Definitely easy and scrumptious! My fussy husband loves it, but missed the ground pork that some restaurants use. So I added about 1/4 lb., cooked and crumbled. Best recipe by far!
Thanks for your trying!
Ginger in a tube is wonderful. I also used sea legs, the fake crabmeat. It was superb. I always like the lobster sauce that has ground pork in it, so I added some.
Love this recipe. If you use modified cornstarch or tapioca powder the leftover sauce is much more stable I find.
Thanks.
Why couldn’t you just add some extra cornstarch mixture? You might have to add some extra seasoning.
Remove the shrimp from the leftovers, reheat and re-thicken the sauce. Return the shrimp until just heated through.
In a pinch, can you use ground ginger and if so how much is equal to ,1 inch of fresh ginger
No ground ginger.
No ground ginger? People can use what they choose to use.
Yes, you can but Chinese cooking never calls for ground ginger. We always use fresh ginger.
I don’t see why ground ginger wouldn’t work if no fresh ginger on hand.
Excellent dish & so easy to make. Family love it – no more ordering out!!
When I was a child we had a Cantonese Chinese Restaurant and this was my favorite. It was light in color and creamy. When I was an adult and ordered this from other restaurants the sauce was always salty and dark. I have been searching for a recipe that was like my childhood favorite and now I have found it.
Thank you so much for this recipe. It is easy and delicious and evokes so many wonderful memories.
Awesome.
We made this last night and OMG loooooved it! Thank you for another simple and incredibly tasty recipe.
This was super easy and super delicious!!
Big hit in our household!! Will definitely make again :)
Hi Nikki, that’s awesome. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I made this tonight for a light change of pace. It was delicious. Thank you!
Great recipe. I replaced regular peas with snow peas and added some green onion.. Perfect. It’s the fresh ginger that sells it all.