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Get classic Cantonese flavors on your table in minutes when you make shrimp with lobster sauce for a luxuriously delicious meal that’s as simple as can be! {Gluten-Free Adaptable}

Shrimp with Lobster Sauce

By Maggie Zhu
4.84 from 6 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
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

  • 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
US Customary - Metric

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.

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