Shrimp with Lobster Sauce

This recipe for shrimp with lobster sauce is just like your favorite Chinese takeout dish. Quick, easy, and flavorful!

Why this recipe works

Did you know that shrimp with lobster sauce doesn’t actually contain lobster? This popular version of the recipe (the one you typically get from your local restaurant) was made more affordable by swapping expensive lobster with shrimp. If you really wanted to get fancy with it, you can just as easily use this savory sauce for lobster – because, after all, that’s what it was traditionally used for in Cantonese cuisine.

However, the lobster sauce complements the shrimp beautifully. Pair it over a bed of white rice and I can’t imagine it being any better than it already is, even with lobster out of the equation.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You will need 1 pound of large raw shrimp for this recipe. If you are starting with frozen shrimp, be sure to let it thaw before beginning. To thaw shrimp quickly you can place them in a sealed plastic bag and submerge them in a bowl of cold water. Swap the water every 20-30 minutes as needed.

ADDITIONS – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base.

How to Make Shrimp with Lobster Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Season shrimp with garlic salt and pepper to taste.
2. To a mixing bowl add cornstarch, sesame oil, oyster sauce, sugar, chicken base, and water. Whisk until completely combined.
3. In a separate mixing bowl whisk the eggs.
4. Heat olive oil in a skillet over medium-high heat until shimmering.
5. Add ginger, garlic, and seasoned shrimp. Stir together and add green onion. Cook, tossing frequently, until shrimp turns pink, about 2-3 minutes.
6. Pour in the chicken base mixture and bring to a boil, cooking for 1-2 minutes.
7. While gently stirring the contents of the skillet with a whisk, slowly drizzle in the whisked egg.
8. Continue cooking, stirring occasionally until thickened.

Frequently Asked Questions & Expert Tips

Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.

Store the cooled shrimp and sauce in an air-tight container kept in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat until warmed through.

Serving Suggestions

Serve shrimp with lobster sauce over noodles or rice so there’s something to soak up the extra sauce! Optionally garnish with thinly sliced green onions and enjoy.

More Shrimp Recipes

• Kung Pao Shrimp
• Honey Walnut Shrimp
• Sweet and Sour Shrimp
• Shrimp Fried Rice

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