Shrimp with Lobster Sauce

Shrimp with Lobster Sauce is a classic Cantonese dish I grew up eating both at home and when my family ordered Chinese takeout for special dinners. Despite the name, there is no lobster in the dish. Yes, that’s right! The sauce is inspired by traditional Cantonese lobster preparations and made with chicken broth, a small amount of ground pork, Shaoxing wine, oyster sauce, egg, and cornstarch to create a smooth and savory coating for the shrimp.

Shrimp is such a versatile protein, and if you browse my blog you will find many shrimp recipes I have created over the years, from a simple salt and pepper shrimp to my Sichuan shrimp stir fry. In this recipe, the shrimp cook quickly in hot oil while garlic and ginger build an aroma I never get tired of, and I also add ground pork to enhance the richness of the broth. Having this dish on the table in less than 30 minutes is great after a long day running errands in the city and much easier than ordering takeout while saving money at the same time.

With my basic stir fry techniques and easy to source ingredients, this recipe is very approachable for home cooks who want classic Cantonese flavor. I cook it for my family, for friends who miss Chinese takeout, and for anyone who wants a balanced meal that pairs well with any easy Chinese vegetable stir fry.

Ingredients

This is the Shrimp with Lobster Sauce version I love because it represents real Chinese home cooking that is practical and built on everyday ingredients rather than restaurant tricks. Here is what I use:

Shrimp

I choose shrimp that are a good size and already deveined so the flavor stays clean and the prep stays simple. I usually go with headless shrimp for convenience, but when I have time to keep the heads on and devein them myself.

Vegetables

I always add frozen peas and carrots because they are convenient and save time, with no peeling, chopping, or blanching needed.

Aromatics, protein and cooking oil

I use garlic and ginger to build aroma, ground pork to add richness, egg to create soft strands, green onion for freshness, and peanut oil to cook everything smoothly at high heat.

Sauce

The light sauce is made with Shaoxing wine, chicken broth, oyster sauce, sugar, salt, and white pepper, creating a mild but layered flavor.

For the Slurry

I use a simple cornstarch and water slurry to thicken the sauce, which gives it a richer texture and helps it stay warm longer.

How to make

1. Prepare sauce and slurry: Add the sauce ingredients to a small bowl and mix well, then combine the slurry ingredients in another bowl and stir until the cornstarch is fully dissolved.

2. Cook the shrimp: Add the oil to a medium size Dutch oven, saucepan, or wok and heat over medium high heat until hot. Add the shrimp and cook, stirring occasionally, until lightly browned, then transfer to a plate and set aside.

3. Cook the aromatics: Add the garlic, ginger, and ground pork to the pan, then cook and stir until the pork is almost cooked through.

4. Add the sauce and vegetables: Pour in the sauce and bring it to a boil, then add the frozen vegetables and cook for about 2 minutes until they are fully thawed.

5. Thicken the sauce: Add the cooked shrimp back to the pan, stir the slurry again to fully dissolve the cornstarch, then pour it in and simmer until the sauce thickens enough to coat the back of a spoon.

6. Finish with egg: Turn off the heat and slowly drizzle the beaten egg into the broth while guiding it with chopsticks or a fork against the bowl. Let the egg sit for about 30 seconds to set (very important!), then gently stir until it is fully cooked and forms thin threads.

7. Garnish and serve: Add the green onions and give everything a final stir, then serve hot over rice as a main dish.

Serving suggestions

I love serving Shrimp with Lobster Sauce as a one skillet meal because it already has shrimp, vegetables, egg, and a savory sauce all in one pan. At home I usually serve it over white rice, but on nights when I want something different I spoon it over some leftover hand-pulled noodles.

When I cook this for guests, I like adding a few simple sides so everyone can mix and match. I often pair it with my 4 ingredient baby Bok choy stir fry or an easy choy sum stir fry for a light vegetable contrast, and if I want something fresh on the table I add my easy Chinese cucumber salad.

Frequently asked questions

Shrimp with Lobster Sauce

By Maggie Zhu

4.84 from 6 votes

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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My 25 minute Shrimp with Lobster Sauce is one of my favorite takeout inspired meals, built around shrimp, eggs, and frozen vegetables for classic Cantonese flavor at home. I cook it quickly in one pan with a rich lobster sauce, making it an easy and satisfying dinner that works fantastic for busy family nights.

Ingredients 

US CustomaryMetric

• 1 tablespoon peanut oil (or vegetable oil)
• 12 oz shrimp , peeled and deveined
• 2 cloves garlic , chopped
• 1/2 ” ginger , minced
• 4 oz ground pork
• 1 cup frozen peas and carrots
• 1 egg , beaten
• 1 green onion , sliced

Sauce

• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 can (14.5-oz / 411 g) low sodium chicken broth
• 1 teaspoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Slurry

• 2 tablespoons cornstarch
• 2 tablespoons water

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Instructions

• Add the sauce ingredients in a small bowl. Mix well and set aside.
• Combine the slurry ingredients in a small bowl. Mix to dissolve the cornstarch.
• Add the oil in a medium size dutch oven (or saucepan, or a wok) and heat over medium high heat until hot. Add the shrimp. Let cook, stir occasionally, until it’s lightly browned. Transfer the shrimp to a plate and set aside.
• Add the garlic, ginger, and pork. Cook and stir until the pork is almost cooked through.
• Pour in the sauce and bring the broth to a boil.
• Add the frozen vegetables. Cook until the vegetables are thawed, about 2 minutes.
• Add back the cooked shrimp.
• Stir the slurry again to redissolve the cornstarch completely, then pour it into the pan. Let simmer until the broth thickens just enough to coat the back of a spoon.
• Turn off the heat. Drizzle the beaten egg slowly over the broth while using a pair of chopsticks (or a fork) against the bowl where the eggs drip to the pan. Let sit for 30 seconds to let the eggs set. Then begin gently stirring the eggs until cooked through and forming thin threads.
• Add the green onions and give it a final stir. Serve hot over rice as a main dish.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 236kcal, Carbohydrates: 11.5g, Protein: 30.5g, Fat: 7.1g, Saturated Fat: 1.7g, Cholesterol: 241mg, Sodium: 597mg, Potassium: 361mg, Fiber: 1.5g, Sugar: 2.9g, Calcium: 100mg, Iron: 1mg

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