Chinese Shrimp With Lobster Sauce Recipe
I’ll be honest with you – I used to think “lobster sauce” meant actual lobster was involved, which had me scratching my head at Chinese restaurants for years. Turns out, this classic dish gets its name from the sauce traditionally served with lobster, not because there’s any crustacean hiding in there. What you do get is succulent shrimp swimming in a silky, savory sauce that’s ridiculously simple to master at home, and trust me, once you nail this technique, your takeout days might be numbered.
Why You’ll Love this Chinese Shrimp with Lobster Sauce
Comfort food doesn’t get much better than this silky, savory dish that somehow manages to taste like pure restaurant magic.
I’m talking about tender shrimp swimming in a glossy sauce that’s rich without being heavy, packed with umami goodness that’ll make your taste buds do a little happy dance.
What makes this recipe absolutely irresistible? The texture contrast is chef’s kiss perfect.
You get bouncy shrimp, delicate egg ribbons, and that luscious sauce coating everything. Plus, it takes under thirty minutes from start to finish, which means I can satisfy those takeout cravings without the delivery wait.
What Ingredients are in Chinese Shrimp with Lobster Sauce?
The beauty of this dish lies in its simplicity, which is why I love how short the ingredient list is. Most of these are pantry staples you probably already have hanging around your kitchen, and the fresh ingredients are easy to find at any grocery store.
What I find fascinating about this recipe is that despite being called “lobster sauce,” there’s actually no lobster in sight. The name comes from the fact that this sauce was traditionally served with lobster in Cantonese cuisine, but it works just as beautifully with shrimp, giving you all that rich, savory flavor without the lobster price tag.
Ingredients:
- 12 oz shrimp, peeled and deveined
- 4 oz ground pork (or ground chicken/turkey)
- 1 tbsp neutral oil (vegetable, canola, or avocado)
- 1 clove garlic, minced
- 1 tbsp Shaoxing or dry cooking wine
- 1.5 cups low sodium chicken stock
- ½ tsp sesame oil
- ¼ tsp sugar
- ½ tsp salt
- ⅛ tsp white pepper
- ½ cup frozen peas
- 2.5 tbsp cornstarch
- 2 tbsp water
- 1 egg, beaten
- 1 scallion, chopped
A Few Ingredient Notes
The shrimp is obviously the star here, and I always go for medium to large sizes because they hold up better in the sauce. Don’t stress too much about getting them perfectly uniform, just avoid the tiny ones that disappear into the dish.
Ground pork adds that authentic richness, but ground chicken or turkey work perfectly if you want something lighter. The key is using something with a little fat content, so don’t go for the ultra-lean stuff or you’ll miss out on flavor.
Shaoxing wine is worth seeking out at an Asian grocery store because it adds this subtle depth that regular cooking wine just can’t match. If you can’t find it though, a dry sherry works in a pinch.
White pepper might seem like a fancy ingredient, but it gives the dish that distinctive restaurant taste, and a little container lasts forever.
The cornstarch does double duty here, both for marinating the shrimp and thickening the sauce. Make sure you mix it with cold water first, because nobody wants lumpy sauce ruining their dinner.
How to Make this Chinese Shrimp with Lobster Sauce
Making this dish is honestly where the magic happens, and I promise it’s way easier than you think. The whole thing comes together in about 15 minutes once you get rolling, which is basically the time it takes me to decide what to watch on Netflix while I eat.
Start by marinating your 12 oz of shrimp with some cornstarch, salt, pepper, and just a tiny drizzle of sesame oil. This step is clutch because it gives the shrimp that velvety texture you get at restaurants, plus it helps them hold onto all that gorgeous sauce later. Let them sit while you get everything else ready, which won’t be long.
Heat up 1 tablespoon of neutral oil in your wok or large skillet over medium-high heat. Toss in the marinated shrimp and cook them just until they turn pink, maybe 2-3 minutes tops. You’re not trying to cook them through completely here because they’ll finish cooking later, and nobody wants rubbery shrimp. Pull them out and set them aside on a plate.
Now here’s where things get interesting. In that same pan with all those lovely shrimp flavors, add your 4 oz of ground pork and 1 minced garlic clove. Stir-fry this mixture until the pork is completely cooked and starting to get a little golden, which usually takes about 3-4 minutes. The pork should be breaking up into small pieces as you stir it around.
Time to build that sauce. Pour in 1 tablespoon of Shaoxing wine first, let it sizzle for a few seconds, then add 1.5 cups of low sodium chicken stock, ¼ teaspoon sugar, ½ teaspoon salt, and ⅛ teaspoon white pepper. Toss in ½ cup of frozen peas too because why dirty another pot to cook them separately. Bring this whole mixture to a gentle simmer.
Here’s where the cornstarch slurry comes in to save the day. Mix 2.5 tablespoons of cornstarch with 2 tablespoons of cold water until it’s completely smooth, no lumps allowed. Slowly drizzle this into your simmering sauce while stirring constantly. The sauce should start thickening up almost immediately, transforming from watery to silky in about 30 seconds.
Now for my favorite part, the egg ribbons. Take 1 beaten egg and slowly pour it into the simmering sauce in a thin stream while gently stirring with chopsticks or a fork. Don’t dump it all in at once or you’ll end up with scrambled eggs instead of those delicate, wispy ribbons that make this dish so special.
Finally, return the shrimp to the wok and gently stir everything together until the shrimp are heated through and completely coated in that luscious sauce. This should only take about a minute since the shrimp are already mostly cooked. Sprinkle 1 chopped scallion over the top, give it one last gentle stir, and you’re done.
The key to nailing this dish isn’t overthinking it. Keep the heat at a steady medium-high, move quickly once you start cooking, and trust the process. Your kitchen will smell like a fancy Chinese restaurant, and honestly, that’s half the victory right there.
Chinese Shrimp with Lobster Sauce Substitutions and Variations
While this recipe is pretty fantastic as-is, I’m all about making it work with whatever you’ve got hanging around in your fridge or pantry.
No ground pork? Ground chicken, turkey, or even beef work beautifully. Vegetarians can skip the meat entirely, though you’ll miss that savory depth.
Fresh peas beat frozen any day, but really, any small vegetable works. Think corn kernels or diced carrots.
Can’t find Shaoxing wine? Dry sherry’s your friend. And if white pepper’s playing hard to get, regular black pepper steps right in.
The cornstarch slurry‘s non-negotiable though, that’s what creates those silky, restaurant-worthy ribbons.
What to Serve with Chinese Shrimp with Lobster Sauce
Since this dish practically screams “comfort food,” you’ll want something that can soak up every drop of that silky, savory sauce. I’m talking steamed jasmine rice, obviously. It’s the classic pairing that makes perfect sense.
But here’s where I get a little creative. Crispy chow mein noodles add amazing texture contrast to all that sauciness. Think crunchy meets creamy.
For vegetables, I love simple steamed broccoli or baby bok choy. They’re mild enough not to compete but green enough to make you feel slightly virtuous about this indulgent meal.
Final Thoughts
Once you master this Chinese shrimp with lobster sauce recipe, you’ll probably find yourself craving it more often than you’d like to admit.
The silky egg ribbons, tender shrimp, and savory sauce create something that feels both comforting and restaurant-special.
I love how forgiving this dish is.
Mess up the egg? Still delicious.
Overcook the shrimp slightly? The sauce covers for you.
It’s one of those recipes that builds your confidence in the kitchen while delivering serious flavor.
Trust me, your takeout days for this particular dish are numbered.
Chinese Shrimp With Lobster Sauce Recipe
Equipment
Ingredients
For the Shrimp Marinade:
- 12 oz shrimp peeled and deveined
- 1 tbsp cornstarch
- ¼ tsp salt
- Pinch of white pepper
- ¼ tsp sesame oil
For the Sauce:
- 4 oz ground pork or ground chicken/turkey
- 1 tbsp neutral oil vegetable, canola, or avocado
- 1 clove garlic minced
- 1 tbsp Shaoxing or dry cooking wine
- 1.5 cups low sodium chicken stock
- ¼ tsp sesame oil
- ¼ tsp sugar
- ¼ tsp salt
- ⅛ tsp white pepper
- ½ cup frozen peas
- 2.5 tbsp cornstarch
- 2 tbsp water
- 1 egg beaten
- 1 scallion chopped
Instructions
- Marinate shrimp with cornstarch, salt, white pepper, and sesame oil. Let sit for 10 minutes.
- Heat neutral oil in a large wok or skillet over medium-high heat. Cook marinated shrimp until just pink, about 2-3 minutes. Remove and set aside.
- In the same wok, stir-fry ground pork and minced garlic until pork is fully cooked and browned, about 3-4 minutes.
- Add Shaoxing wine, chicken stock, sesame oil, sugar, salt, white pepper, and frozen peas. Bring mixture to a simmer.
- Mix cornstarch with water to create a slurry. Slowly add to the simmering sauce while stirring to thicken, about 1-2 minutes.
- Reduce heat to low and slowly drizzle in beaten egg while gently stirring to create silky egg ribbons throughout the sauce.
- Return cooked shrimp to the wok and stir gently to combine and heat through, about 1 minute.
- Remove from heat, garnish with chopped scallion, and serve immediately over steamed rice.
Notes
Nutrition
Frequently Asked Questions
Why Is It Called Lobster Sauce When There’s No Lobster?
I’ll explain this confusing name. The sauce was traditionally served with lobster in Cantonese cuisine, so it became known as “lobster sauce.” When you use it with shrimp, the name stuck.
Can I Make This Dish Ahead of Time?
I don’t recommend making this dish ahead since the shrimp will overcook and become rubbery when reheated. The egg ribbons also won’t hold their texture well after sitting.
How Do I Prevent the Shrimp From Becoming Rubbery?
I’ll guarantee your shrimp stays tender by not overcooking it. Cook just until pink, then remove immediately. When returning shrimp to the sauce, heat briefly to warm through without additional cooking time.
What’s the Difference Between Shaoxing Wine and Regular Cooking Wine?
Shaoxing wine’s made from rice and has a complex, nutty flavor that’s slightly sweet. Regular cooking wine contains salt and additives, making it harsher. I’d choose Shaoxing for authentic Chinese dishes.
How Long Does Leftover Shrimp With Lobster Sauce Keep?
I’d store leftover shrimp with lobster sauce in the refrigerator for up to three days. I’ll reheat it gently on the stovetop, adding splash of broth if needed since the sauce thickens when cold.