Shrimp with Lobster Sauce

5 from 9 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian

Servings: servings

Author: Tiffany Azure

Ingredients

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

Instructions

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.

Notes

Note: Nutrition facts do not include the Jasmine rice.

Nutrition