4.8 from 12 votes
Shrimp with Lobster Sauce
Get classic Cantonese flavors on your table in minutes when you make shrimp with lobster sauce for a luxuriously delicious meal that’s as simple as can be! {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of shaoxing wine and make sure your oyster sauce is gluten-free.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
servings
Calories:
236 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 tablespoon peanut oil (or vegetable oil)
- 12 oz (340 g) Shrimp , peeled and deveined
- 2 cloves garlic , chopped
- 1/2 ” ginger , minced
- 4 oz (100 g) ground pork
- 1 cup pea frozen
- 1 cup carrot frozen
- 1 egg , beaten
- 1 green onion , sliced
Sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 can (14.5-oz / 411 g) chicken broth low sodium
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the sauce ingredients in a small bowl. Mix well and set aside.
- Combine the slurry ingredients in a small bowl. Mix to dissolve the cornstarch.
- Add the oil in a medium size dutch oven (or saucepan, or a wok) and heat over medium high heat until hot. Add the shrimp. Let cook, stir occasionally, until it’s lightly browned. Transfer the shrimp to a plate and set aside.
- Add the garlic, ginger, and pork. Cook and stir until the pork is almost cooked through.
- Pour in the sauce and bring the broth to a boil.
- Add the frozen vegetables. Cook until the vegetables are thawed, about 2 minutes.
- Add back the cooked shrimp.
- Stir the slurry again to redissolve the cornstarch completely, then pour it into the pan. Let simmer until the broth thickens just enough to coat the back of a spoon.
- Turn off the heat. Drizzle the beaten egg slowly over the broth while using a pair of chopsticks (or a fork) against the bowl where the eggs drip to the pan. Let sit for 30 seconds to let the eggs set. Then begin gently stirring the eggs until cooked through and forming thin threads.
- Add the green onions and give it a final stir.
- Serve hot over rice as a main dish.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
236kcal
(12%)
Carbohydrates
11.5g
(4%)
Protein
30.5g
(61%)
Fat
7.1g
(11%)
Saturated Fat
1.7g
(9%)
Cholesterol
241mg
(80%)
Sodium
597mg
(25%)
Potassium
361mg
(8%)
Fiber
1.5g
(6%)
Sugar
2.9g
(6%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 236
% Daily Value*
| Serving | 1serving | |
| Calories | 236kcal | 12% |
| Carbohydrates | 11.5g | 4% |
| Protein | 30.5g | 61% |
| Fat | 7.1g | 11% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 241mg | 80% |
| Sodium | 597mg | 25% |
| Potassium | 361mg | 8% |
| Fiber | 1.5g | 6% |
| Sugar | 2.9g | 6% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.