Shrimp with Lobster Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
349 kcal
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Course
Main Course
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Cuisine
Asian
Shrimp with Lobster Sauce
Description
Shrimp with Lobster Sauce begins with cooking peeled shrimp until just pink, then setting them aside to retain tenderness. Ground pork is cooked next with salt, ginger, and garlic to build flavor. Frozen peas add a touch of sweetness and texture. The stir fry sauce combines low sodium chicken broth, soy sauce, toasted sesame oil, sugar, and white pepper to create a balanced, savory base. Cornstarch slurry thickens the sauce to coat the ingredients nicely.
The addition of lightly beaten eggs drizzled into the bubbling sauce creates delicate cooked ribbons throughout, enhancing texture and richness. Green onions are stirred in last for freshness. The dish is typically served over jasmine rice to soak up the flavorful sauce.
This recipe does not include nutritional contents for the rice and focuses on the main components of the dish. The method emphasizes layering flavors by cooking ingredients separately and combining them carefully near the end.
Ingredients
For the Shrimp with Lobster Sauce
- 12 oz Shrimp thawed and deveined, uncooked, frozen
- 2 tbsp vegetable oil
- 8 oz ground pork
- 1 tsp salt
- 1 tbsp ginger minced
- 4 tsp garlic minced
- 1 cup peas frozen
- 2 egg lightly beated
- 3 tbsp cornstarch mixed with 3 tbsp water
- 2 green onions thinly sliced
- jasmine rice for serving, cooked
For the Stir Fry Sauce
- 2 cups chicken broth low sodium
- 1 tbsp soy sauce
- 1 tsp sesame oil toasted
- 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
- Nutrition information does not account for jasmine rice served alongside the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 260mg | 87% |
| Sodium | 1036mg | 43% |
| Potassium | 647mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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