Add this Shrimp with Lobster Sauce to your list of favorite homemade take-out inspired meals! You can make this meal at a fraction of the cost at home. The result is a better than take-out, savory, saucy shrimp dish that goes perfectly over rice!
Why This Recipe Works
Easy to Make: Once you have all of the ingredients ready to go, this shrimp with lobster sauce is super easy to make! It just takes sautéing the ingredients together and using cornstarch to get a nice, thick sauce. Using already deveined shrimp helps in the process, so I recommend making sure you get peeled and deveined shrimp.
Saucy & Savory: I only go through the trouble of making my very favorite take-out recipes at home so that I can have them at any time that I want. Trust me when I say this take-out inspired meal is so delicious. The egg mixed with the stir fry sauce makes a perfectly light and savory sauce that pairs well with the star of the show: the shrimp! The reason this Chinese shrimp with lobster sauce is served over rice is in order to soak up all of that saucy goodness!
My shrimp with lobster sauce recipe uses ingredients that are easy to find and used fairly often! Here’s what you’ll need:
- Shrimp: The easiest to use here is uncooked frozen shrimp that is peeled and deveined. You will want to thaw the shrimp before using!
- Ground Pork: A bit of ground pork is traditionally used in shrimp with lobster sauce for a savory and meaty flavor.
- Minced Ginger & Garlic: A combination of minced garlic and ginger add tons or aroma and flavor!
- Frozen Peas: Toss in some frozen peas for ease.
- Eggs: The eggs added to the sauce will create ribbons of cooked egg for flavor and texture in the sauce!
- Cornstarch: Use cornstarch to thicken the sauce to the perfect consistency.
- Green Onions: Green onions add some flavor and a bit of crunchy texture.
- For the Stir Fry Sauce: Low sodium chicken broth, Shaoxing rice wine (or cooking sherry), soy sauce, toasted sesame oil, sugar, and ground white pepper are combined for the perfect sauce for shrimp and lobster sauce!
Here’s How to Make It
Step by Step Instructions
- Cook the Shrimp: Pat the shrimp dry with a piece of paper towel and heat 1 tbsp of the oil in a large wok, skillet, or frying pan over a medium high heat. Cook the shrimp until just pink. Remove from the pan and set aside. (photo 1)
- Meanwhile, combine the stir fry sauce ingredients and set aside. (photo 2)
- Cook the Pork: Wipe out the pan with a piece of paper towel and add the remaining 1 tbsp of oil. Cook the ground pork seasoning with salt, breaking it up as you go until it is cooked through. Add the ginger and garlic, and cook for another minute until aromatic. (photos 3-4)
- Add the Sauce: Stir in the frozen peas, followed by the stir fry sauce. Once the mixture is bubbling, reduce the heat to low. (photos 5-6)
- Add Cornstarch & Egg to Thicken: Stir in the cornstarch mixture and keep stirring until the sauce starts to thicken. When it can coat the back of the spoon, stir in the cooked shrimp. Carefully drizzle the egg over the top of the sauce, leaving it to set for a few minutes until stirring the now cooked egg ribbons into the sauce. (photos 7-9)
- Garnish & Serve: Remove from heat and stir in the green onions just before serving spooned over Jasmine rice. (photo 10)
- Avoid over cooking the shrimp! Shrimp cooks pretty fast and can be tough if overcooked. Once both sides of the shrimp are pink, you can take them out of the wok. They will finish cooking when you add them again with the rest of the ingredients.
- Don’t skip the cooking wine! The cooking wine (either sherry or Shaoxing rice wine) adds a lot of flavor here. By cooking it down, the alcohol will evaporate and only leave the flavor.
- Serve your shrimp with lobster sauce over rice or noodles so you can soak up all of that delicious sauce.
Frequently Asked Questions
Surprisingly, there is not actually any lobster in lobster sauce! Shrimp with lobster sauce gets its name because this sauce used to be made with lobster, but has since changed in order to make it cheaper to make.
If your shrimp is frozen, you can measure out the amount of shrimp and place the frozen shrimp in a bowl of cold water. Let the shrimp sit in the cold water for 10-15 minutes, then pour out some of the water and add more cold water to the bowl. Continue this process until the shrimp is no longer frozen, which usually takes about 30-45 minutes.
More Take-Out Inspired Recipes to Try
- Easy Sticky Sesame Chicken
- Shrimp Fried Rice
- Pork Lettuce Wraps
- Chicken Pad Thai
- Slow Cooker Broccoli Beef
Did you try this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo – I love seeing your CDLC creations!
Shrimp with Lobster Sauce
For the Shrimp with Lobster Sauce
- 12 oz uncooked frozen shrimp - thawed and deveined
- 2 tbsp vegetable oil
- 8 oz ground pork
- 1 tsp salt
- 1 tbsp minced ginger
- 4 tsp minced garlic
- 1 cup frozen peas
- 2 eggs - lightly beated
- 3 tbsp cornstarch - mixed with 3 tbsp water
- 2 green onions - thinly sliced
- cooked jasmine rice - for serving
For the Stir Fry Sauce
- 2 cups low sodium chicken broth
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp sugar
- ¼ tsp ground white pepper - may sub cracked black pepper
- Pat the shrimp dry on a piece of kitchen paper and heat 1 tbsp of the oil in a large wok, skillet or frying pan over a medium high heat. Cook the shrimp until just pink. Remove from the pan and set aside. Meanwhile, combine the stir fry sauce ingredients and set aside.
- Wipe out the pan with a piece of kitchen paper and add the remaining 1 tbsp of oil. Cook the ground pork seasoned with the salt, breaking it up as you go until it is cooked through. Add the ginger and garlic, and cook for another minute until aromatic.
- Stir in the frozen peas, followed by the stir fry sauce. Once the mixture is bubbling, reduce the heat to low.
- Stir in the cornstarch mixture and keep stirring until the sauce starts to thicken. When it can coat the back of the spoon, stir in the cooked shrimp. Carefully drizzle the egg over the top of the sauce, leaving it to set for a few minutes until stirring the now cooked egg ribbons into the sauce.
- Remove from heat and stir in the green onions just before serving spooned over Jasmine rice.