If shrimp is a favorite at your house, try my Shrimp Scampi with Pasta, Hawaiian Shrimp Bowls, Crispy Shrimp with Dynamite Sauce, and Cajun Shrimp Alfredo.
Why This Recipe Works
Easy to Make: Once you have all of the ingredients ready to go, this shrimp with lobster sauce is super easy to make! It just takes sautéing the ingredients together and using cornstarch to get a nice, thick sauce. Using already deveined shrimp helps in the process, so I recommend making sure you get peeled and deveined shrimp. Saucy & Savory: I only go through the trouble of making my very favorite take-out recipes at home so that I can have them at any time that I want. Trust me when I say this take-out inspired meal is so delicious. The egg mixed with the stir fry sauce makes a perfectly light and savory sauce that pairs well with the star of the show: the shrimp! The reason this Chinese shrimp with lobster sauce is served over rice is in order to soak up all of that saucy goodness!
Ingredients Needed
My shrimp with lobster sauce recipe uses ingredients that are easy to find and used fairly often! Here’s what you’ll need:
Shrimp: The easiest to use here is uncooked frozen shrimp that is peeled and deveined. You will want to thaw the shrimp before using! Ground Pork: A bit of ground pork is traditionally used in shrimp with lobster sauce for a savory and meaty flavor. Minced Ginger & Garlic: A combination of minced garlic and ginger add tons or aroma and flavor! Frozen Peas: Toss in some frozen peas for ease. Eggs: The eggs added to the sauce will create ribbons of cooked egg for flavor and texture in the sauce! Cornstarch: Use cornstarch to thicken the sauce to the perfect consistency. Green Onions: Green onions add some flavor and a bit of crunchy texture. For the Stir Fry Sauce: Low sodium chicken broth, Shaoxing rice wine (or cooking sherry), soy sauce, toasted sesame oil, sugar, and ground white pepper are combined for the perfect sauce for shrimp and lobster sauce!
Here’s How to Make It
Step by Step Instructions
Expert Tips
Avoid over cooking the shrimp! Shrimp cooks pretty fast and can be tough if overcooked. Once both sides of the shrimp are pink, you can take them out of the wok. They will finish cooking when you add them again with the rest of the ingredients. Don’t skip the cooking wine! The cooking wine (either sherry or Shaoxing rice wine) adds a lot of flavor here. By cooking it down, the alcohol will evaporate and only leave the flavor. Serve your shrimp with lobster sauce over rice or noodles so you can soak up all of that delicious sauce.
More Take-Out Inspired Recipes to Try
Easy Sticky Sesame Chicken Shrimp Fried Rice Pork Lettuce Wraps Chicken Pad Thai Slow Cooker Broccoli Beef
Did you try this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo – I love seeing your CDLC creations!
