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4.4 from 369 votes

Shrimp With Lobster Sauce

Shrimp with Lobster Sauce is a Chinese-American favorite that's surprisingly easy to whip up at home. My easy recipe has juicy shrimp swimming in a rich, savory sauce —perfect for any night of the week.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Calories: 173 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 12 oz (350g) raw large shrimp shelled and deveined
  • salt and sugar to taste
  • 2 tablespoons vegetable oil
  • 1- inch ginger peeled and thinly sliced
  • 2 cloves garlic thinly sliced
  • 1/3 cup chicken broth
  • 1/2 tablespoon Chinese cooking wine Shaoxing wine
  • 3/4 cup store-bought frozen vegetables peas and carrots
  • 3 dashes white pepper
  • 1/2 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 egg white lightly beaten

Instructions

    Cup of Yum
  1. Lightly season the shrimp with salt and sugar to taste. In a wok, heat the oil over medium heat. Once hot, add the ginger and garlic, stirring until aromatic, about 2 minutes. Add the shrimp and stir-fry until half-cooked or the surface turns opaque. Pour in the chicken broth and Shaoxing wine. Bring to a boil.
  2. Add the frozen vegetables and stir to combine. Season with white pepper, soy sauce, salt, and sugar to taste.
  3. Prepare the corn starch mixture by adding the corn starch to water and mix well. Once the chicken broth is boiling, gently pour in the corn starch mixture while stirring.
  4. Bring it back to a boil, then swirl in the beaten egg and immediately stir 3 times with a pair of chopsticks. When the egg white begins to form into silken threads, quickly turn off the heat.

Notes

  • Use fresh shrimp as they have better texture and flavor compared to frozen shrimp. If using frozen shrimp, make sure to thaw them properly before cooking.
  • When adding corn starch to thicken the sauce, mix it with cold water first to avoid clumping, then add it gradually while stirring constantly.
  • Cook shrimp just until they turn pink and opaque to prevent them from becoming tough and rubbery.
  • Slowly pour the egg whites into the hot wok, stirring gently and continuously in a circular motion.

Nutrition Information

Serving 4people Calories 173kcal (9%) Carbohydrates 9g (3%) Protein 15g (30%) Fat 8g (12%) Saturated Fat 6g (30%) Cholesterol 107mg (36%) Sodium 654mg (27%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 173

% Daily Value*

Serving 4people
Calories 173kcal 9%
Carbohydrates 9g 3%
Protein 15g 30%
Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 107mg 36%
Sodium 654mg 27%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.