shrimp and lobster sauce recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best shrimp and lobster sauce recipe

I keep this shrimp and lobster sauce recipe in my regular rotation because it gives me a restaurant style dish at home without much work. The shrimp and lobster stay tender in a light, savory sauce made with broth, eggs, ginger, and garlic, and the whole thing comes together in one pan in less time than it takes to pick up takeout. I usually serve it over white rice with a steamed green vegetable on the side, and that is dinner handled on a Tuesday.

My kids ask for this one by name, which says a lot since they are picky about seafood. The sauce is mild and a little silky, so they spoon it over rice and eat it without complaint. I also make it when we have people over, because it looks like I spent a lot more time on it than I did, and I can double the batch in the same pan without much extra effort.

It is also a lighter choice than the fried versions I used to order. The shrimp and lobster are simmered, not breaded or deep fried, and the sauce gets its body from broth and eggs instead of heavy cream. Shrimp brings in a good amount of protein with very little fat, and I usually stir in some peas or chopped greens at the end so the dish covers more of the plate. It feels rich and satisfying without sitting heavy, which is why it works as well on a weeknight as it does for a small celebration.

Shrimp in Lobster Sauce

4.9 from 1366 votes

Shrimp in lobster sauce is the Chinese-American takeout favorite that gets its name from the rich, savory sauce rather than the shellfish itself. Plump shrimp simmer in a silky broth built on ground pork, garlic, ginger, and fermented black beans, then get finished with ribbons of egg and sweet green peas.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
1 tbsp cornstarch
1 tbsp Shaoxing wine or dry sherry
1/2 tsp salt
1 tsp toasted sesame oil

For the Sauce

1 tbsp vegetable oil
4 oz ground pork
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp fermented black beans, rinsed and mashed (optional)
1 1/2 cups chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp white pepper
1 cup frozen peas
2 large eggs, lightly beaten

For the Slurry and Finish

2 tbsp cornstarch
3 tbsp cold water
2 scallions, thinly sliced
Steamed white rice, for serving

👨‍🍳Directions

1Pat the shrimp dry and toss them in a bowl with the cornstarch, Shaoxing wine, salt, and sesame oil. Let them sit while you prep everything else.
2Stir the 2 tablespoons cornstarch and 3 tablespoons cold water together in a small bowl until smooth. Set the slurry aside.
3Heat the vegetable oil in a wok over medium-high heat until it shimmers. Add the ground pork and break it into small crumbles with a spatula, cooking for 3 to 4 minutes until no pink remains and the edges begin to brown.
4Add the garlic, ginger, and mashed black beans to the pork. Stir constantly for about 30 seconds, just until fragrant, taking care not to let the garlic scorch.
5Pour in the chicken broth, soy sauce, oyster sauce, sugar, and white pepper. Bring to a gentle simmer and cook for 2 minutes so the flavors meld.
6Add the shrimp in a single layer and simmer for 2 to 3 minutes, turning once, until they curl into a loose C shape and turn opaque pink throughout. Stir in the peas.
7Give the cornstarch slurry a stir and drizzle it in while stirring the sauce. Simmer for 1 minute until the sauce thickens enough to coat the back of a spoon.
8Reduce the heat to low. Slowly stream in the beaten eggs while stirring gently in one direction, then stop stirring and let them set for 20 seconds so they form soft ribbons. Sprinkle with scallions and serve immediately over steamed white rice.

🔧Equipment

Wok or large skillet
Two mixing bowls
Small bowl for the slurry
Whisk
Cutting board and knife
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 4g❤️Cholesterol: 235mg🧂Sodium: 980mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 27g

📝Notes

Despite the name, classic shrimp in lobster sauce contains no lobster. The sauce gets its depth from ground pork and fermented black beans, which is why it tastes so much richer than a plain shrimp stir-fry. Fermented black beans are sold in jars or vacuum packs at Asian markets and keep for months in the fridge; if you skip them, add an extra splash of soy sauce and a pinch more ginger. Keep the heat low when the eggs go in and stir only a little, otherwise the ribbons break into cloudy specks. The sauce thickens quickly once the slurry goes in, so pull the wok off the heat if it starts to tighten up before the shrimp is ready to serve. Nutrition figures are estimates calculated from the ingredient list.

Watch Video Of How Shrimp in Lobster Sauce Works

I make this shrimp and lobster sauce recipe whenever I need something that feels special but stays simple enough for a weeknight, and it never disappoints. It works for any occasion because the sauce comes together in one pan and the shrimp and lobster stay tender without a lot of fuss. For family gatherings I just double the batch and serve it over rice, and there is always enough for everyone to go back for seconds.

❓ Frequently Asked Questions About Shrimp in Lobster Sauce

1. Why is it called shrimp and lobster sauce if there is no lobster in it?

The name comes from Chinese restaurant tradition rather than the ingredient list. “Lobster sauce” refers to the silky, light-colored sauce made with broth, garlic, ginger, and beaten egg stirred in at the end — a style originally served over lobster in Cantonese kitchens. Once the sauce became popular spooned over shrimp and ground pork, the dish kept the name even though the shellfish changed.

2. How do I keep the egg from turning into scrambled clumps?

Turn the heat down to a gentle simmer and stir the broth in one direction to get it moving, then pour the beaten egg in a thin stream while you keep stirring slowly. Stop stirring as soon as ribbons form, usually 20 to 30 seconds. If the heat is too high or you dump the egg in all at once, it sets into curds instead of a soft, silky finish.

3. Can I make shrimp and lobster sauce ahead of time?

The sauce holds up well for a day or two in the refrigerator, but the shrimp and egg are best fresh. If you plan ahead, cook the sauce base without the egg, cool it, and refrigerate. Reheat it gently, add the shrimp and let them poach just until pink, then swirl in the egg right before serving so it stays tender.

4. What can I use instead of ground pork?

Ground chicken or turkey works as a leaner swap, and finely chopped shiitake mushrooms give a meaty texture if you want to skip meat entirely. Season the substitute the same way with soy sauce and a little rice wine so the sauce keeps its savory depth. If you use mushrooms, add an extra splash of broth since they soak up more liquid.

5. What should I serve with shrimp and lobster sauce?

Steamed white rice is the classic partner because it soaks up the sauce without competing with it. For something lighter, try steamed broccoli, snow peas, or a quick cucumber salad on the side. If you want a noodle version, toss the sauce with thin egg noodles or lo mein and add a little extra broth to loosen the consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts