Shrimp in Lobster Sauce

Shrimp in Lobster Sauce is an easy, budget friendly recipe for Chinese food at home! Stir-fried shrimp, carrots, and frozen peas in a rich garlic sauce.

Making Chinese Food at home is a budget friendly way to enjoy decadent (pricey) takeout seafood dishes like Honey Walnut Shrimp and Cantonese lobster sauce stir-fry!

Shrimp in Lobster Sauce in white bowl

SHRIMP IN LOBSTER SAUCE

Lobster anything just sounds luxurious, doesn’t it? Despite the fancy name, there isn’t actually any lobster in this dish. Lobster sauce refers to the Cantonese way of cooking and serving lobster, but Chinese restaurants realized it tastes just as delicious with much less expensive shrimp.

This Shrimp in Lobster Sauce recipe may not have lobster but it does have lots of decadent, rich flavor from the egg, and beaten egg. The egg is slowly whisked in, like Hot and Sour Soup, so the sauce thickens and the egg is cooked without scrambling.

Shrimp in Lobster Sauce has “white sauce”, but doesn’t have heavy cream or flour like other cuisines. A white sauce in Chinese food is broth-based instead dark sauces like soy sauce or teriyaki sauce. This lobster sauce recipe doesn’t have any fermented black beans, you get a beautiful golden sauce that is full of shrimp flavor.

Serve Shrimp in Lobster Sauce with simple sides like Steamed White Rice and Fried Rice to soak up all the delicious, rich sauce! It pairs well with takeout favorites like Chow Mein and Orange Chicken. You can use Shrimp in Lobster Sauce as a filling for Lettuce Wraps too.

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Tips for Shrimp in Lobster Sauce

  • There are quite a few ingredients and steps to make Shrimp in Lobster Sauce, so read the recipe through at least once before you start making this dish.
  • Even though there are lot of components to making Shrimp in Lobster Sauce, the cooking part goes fast. Have everything prepped ahead of time and on hand so you don’t overcook your shrimp or sauce.
  • A wok is the best pan for stir-frying, it cooks everything at high heat evenly and quickly. You can use a large skillet, just make sure it’s big enough that your shrimp won’t be crowded.
  • Stir in the cornstarch slurry a little at a time. The sauce should be thick and stick to a spoon but not gloopy. If the sauce is too thick, add chicken broth. If it is too thin, add more cornstarch mixture.

Shrimp in Lobster Sauce from an angle

VARIATIONS ON SHRIMP IN LOBSTER SAUCE

    • Lobster: If you want to add some real lobster flavor, soak lobster shells in boiling water to make a lobster stock and use that instead of water.
    • Chicken Stock: Instead of using water you can also use chicken broth or chicken stock in this Lobster Sauce recipe.
    • Pork: The pork mince adds a lot of savory flavor to Lobster Sauce but you leave it out or substitute ground turkey if you can’t eat pork.
    • Black Beans: Use 2 tablespoons fermented black beans for richer, traditional lobster sauce recipe. You can get fermented beans at Asian markets or some grocery stores.
    • Veggies: Stir in frozen veggies like peas and carrots blend, onions, bell peppers, mushrooms or snow peas. Garnish Shrimp in Lobster Sauce with chopped green onions, parsley, or basil.
    • Seasonings: Add in seasonings like ground ginger, fresh ginger, sesame oil (see note about oil), oyster sauce, or red pepper flakes. You can use rice wine instead of the sherry wine. 
    • Cooking Oil: You can use different oils when stir-frying like vegetable oil, canola oil, olive oil, coconut oil, or peanut oil. Sesame oil should only be used as a seasoning, too much will overpower any other flavors.

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HOW TO STORE SHRIMP IN LOBSTER SAUCE

  • Serve: Shrimp with Lobster Sauce is best fresh and hot and can be kept at room temperature for up to 2 hours.
  • Store: Store leftover Shrimp in Lobster Sauce in the refrigerator in an airtight container. Add chicken broth a tablespoon at a time when reheating if the sauce is too thick.
  • Freeze: Shrimp in Lobster Sauce is not a dish that will freeze well. Cooked shrimp gets rubbery when frozen and reheated. The sauce doesn’t not reheat well either.

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Shrimp in Lobster Sauce

Shrimp in Lobster Sauce is an easy, budget friendly recipe for Chinese food at home! Stir-fried shrimp, carrots, and frozen peas in a rich garlic sauce.
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese, Chinese-American
Author Sabrina Snyder

Ingredients
 

  • 2 tablespoons cornstarch , divided
  • 2 teaspoons cooking sherry
  • 1 pound large shrimp , 13-15 count, peeled and deveined
  • 1/4 cup vegetable oil
  • 2 cloves garlic , minced
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup peas , frozen, defrosted and drained
  • 1 cup carrots , diced
  • 1 large egg , beaten

Instructions

  • In a large bowl, add 2 teaspoons of cornstarch to sherry and toss with shrimp.
  • Add oil to a large skillet over medium-high heat and cook the shrimp for 3-5 minutes.
  • Remove shrimp from the pan.
  • While shrimp is cooking, combine 1 cup water, soy sauce, sugar, salt and remaining cornstarch in a medium bowl.
  • Add garlic, carrots and peas and stir well, and cook until fragrant, about 30 seconds.
  • Add sauce and simmer for about 2-3 minutes until sauce thickens.
  • Stir the sauce quickly while drizzling in beaten egg.
  • Add shrimp back to skillet and stir well before serving.

Nutrition

Calories: 375kcal | Carbohydrates: 10g | Protein: 32g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 347mg | Sodium: 1712mg | Potassium: 295mg | Fiber: 2g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 20mg | Calcium: 186mg | Iron: 4mg
Keyword: Shrimp in Lobster Sauce

Shrimp in Lobster Sauce collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Super delicious! I added some ginger and a dash of white pepper but otherwise followed the recipe completely. Such a healthy and tastier version than takeout!

  2. YUM. I’m slowly making my way through your site, Sabrina. This meal is delicious! I cannot express how proud I am of myself every time I prepare a beautiful meal that I used to have to get takeout to eat. It’s SO satisfying! This recipe tastes exactly as it should…you’ve done it again!
    PS: If I have a copycat recipe that I’d like to share with you, how would I go about doing that? I have a recipe (from 2001!) for Boston Market’s meatloaf. It’s really good!

  3. Can’t wait to make this! Note to author: recipe says “Add garlic, corn and peas.” I think it’s supposed to say carrots, not corn. 🙂

  4. This looks so delicious and yummy! My daughter and I are going to love this recipe! I can’t wait to give this a try!

    1. After retesting, I decided the recipe didn’t need it. I included it as a variation if you’d like to try it. Enjoy!

    1. I decided to just keep it as a variation for this recipe. I didn’t end up using it in the original. I’ve edited it to read correctly now. Thanks for letting me know.

  5. You refer to minced pork in the writeup of the recipe, but I don’t find it in the actual recipe.
    Love, all your recipes. Ever think of publishing them in a cookbook?
    Thanks.

    1. I decided that this recipe didn’t need it, sorry about the confusion. As far as a cookbook…..stay tuned!!
      I’m so glad you’re enjoying all of the recipes.

  6. Where does the minced pork come in ?
    It isn’t mentioned as an ingredient, nor is it mentioned in the Instructions…
    thanks

    1. Sorry about the confusion. It should’ve just been added to a variation because after retesting, I didn’t include it in the original recipe. Enjoy!

    1. There actually isn’t any lobster in this dish. “Lobster sauce” refers to the Cantonese way of cooking it. I hope you decide to give it a try.

  7. In your shrimp in lobster sauce recipe description, you mention minced pork but I don’t see it in the ingredient list or directions.