4.9 from 465 votes
Shrimp with Lobster Sauce
Shrimp with lobster sauce is a classic Chinese takeout-style dish that's very easy to make. Check out this authentic recipe and enjoy it anytime at home!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 417 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 12 ounces Shrimp (21/25 size)
- 4 ounces ground pork (can substitute ground dark meat chicken or turkey)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 clove garlic (minced)
- 1 tablespoon clear rice wine (or Shaoxing wine or dry cooking sherry)
- 1 1/2 cups low sodium chicken stock
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/2 teaspoon salt (fine sea salt)
- 1/4 teaspoon MSG (optional)
- 1/8 teaspoon white pepper
- ½ cup frozen peas
- 2 1/2 tablespoons cornstarch
- 2 tablespoons water
- 1 egg (beaten slightly)
- 1 scallion (chopped)
Instructions
- Peel and de-vein your shrimp (or skip if your shrimp are already peeled/deveined). Boil 2 cups of water in a large wok and stir in the ground pork (or ground chicken or turkey). Break up any clumps and cook for about 1 minute, until the meat is no longer pink. Drain in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
- Wash your wok and place over medium high heat. Add the neutral oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, MSG (if using) and white pepper. Stir in the peas.
- Once the mixture comes to a simmer, combine the cornstarch and water into a slurry, and stir it into the sauce a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. Add the slurry gradually to control the thickness of the sauce; you don't have to use it all. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
- Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.
Cup of Yum
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
17g
(6%)
Protein
18g
(36%)
Fat
30g
(46%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
123mg
(41%)
Sodium
701mg
(29%)
Potassium
459mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
460IU
(9%)
Vitamin C
16mg
(18%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 417
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 701mg | 29% |
| Potassium | 459mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 16mg | 18% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.