Shrimp with Lobster Sauce Recipe - The Kitchn

Learn how to make the classic Chinese takeout dish at home in just 30 minutes.

Serves2 to 3

Prep15 minutes

Cook15 minutes

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Credit: Photo: Alex Lepe ; Food Stylist: James Park

Shrimp with lobster sauce is a beloved Cantonese takeout favorite, and one that my grandparents served at their Chinese restaurant. But it’s also a very comforting and easy dish to make at home. It was one of the few recipes that made its way into my family’s regular dinner rotation because it’s just so fast and effortless to prepare. Here’s how to make the classic takeout-style dish at home. 

What Is Shrimp with Lobster Sauce?

Shrimp with lobster sauce doesn’t have any actual lobster in it. The sauce, which is a glossy, savory sauce with ribbons of egg and thickened with cornstarch, gets its name from being traditionally served with stir-fried lobster. You’ll see the more opulent version as part of Chinese banquet dinners, but plump shrimp is just as much of a treat and a little more accessible for a weeknight dinner. 

If You’re Making Shrimp with Lobster Sauce, a Few Tips

• Don’t overmix the eggs. I think the dish looks best with bigger curdles of egg, so avoid overmixing and allow the eggs to set up in the sauce before stirring.
• Swap out for broth. One cup of chicken broth can be substituted for the water and chicken bouillon powder in the sauce.
• Don’t overcook the shrimp. When they turn pink, it’s ready!

What to Serve with Shrimp with Lobster Sauce

Shrimp with lobster sauce is especially delicious over a bed of freshly steamed jasmine rice, allowing the luscious sauce to coat each grain as you mix it all together. If you can get your hands on some cheung fun (rice noodle rolls) or ho fun (extra wide rice noodles), ladle the saucy shrimp over the noodles for a true Cantonese experience.

Credit: Photo: Alex Lepe ; Food Stylist: James Park

Shrimp with Lobster Sauce Recipe

Learn how to make the classic Chinese takeout dish at home in just 30 minutes.

Prep time 15 minutes

Cook time 15 minutes

Serves2 to 3

Nutritional Info

Ingredients

• 1 pound

  raw peeled and cleaned shrimp (extra-jumbo, 16 to 20 per pound)

• 2 cloves

  garlic

• 1

  (1-inch) piece ginger

• 3

  medium scallions, plus more for garnish

• 2

  large eggs

• 1 cup

  water

• 1 tablespoon

  cornstarch

• 2 teaspoons

  chicken bouillon powder, such as Lee Kum Kee or Knorr

• 1 teaspoon

  toasted sesame oil

• 2 teaspoons

  oyster sauce

• 1/2 teaspoon

  ground white pepper

• 1/2 teaspoon

  granulated sugar

• 2 tablespoons

  avocado or olive oil

• Kosher salt

• Steamed white rice, for serving

Instructions

1. Peel and clean 1 pound raw extra-jumbo shrimp if needed and pat dry with paper towels. Mince 2 garlic cloves. Peel and finely chop a 1-inch piece of ginger (about 1 tablespoon). Place the garlic and ginger in a small bowl. Thinly slice 3 medium scallions (about 1 cup), plus more for garnish.

2. Place 2 large eggs in a small bowl and whisk until smooth.

3. Place 1 cup water, 1 tablespoon cornstarch, 2 teaspoons chicken bouillon powder, 1 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, 1/2 teaspoon ground white pepper, and 1/2 teaspoon granulated sugar in a medium bowl or liquid measuring cup and whisk to combine.

4. Heat 2 tablespoons avocado or olive oil over medium-high heat in a large frying pan until shimmering. Add the shrimp in a single layer and sear until golden-brown on the bottom and on the edges, 2 to 3 minutes. Flip the shrimp and sear until the second side is golden-brown and the shrimp are starting to turn pink. Add the garlic and ginger and cook, stirring often, until the garlic and ginger are just starting to brown, about 1 minute.

5. Reduce the heat to medium. Give the sauce mixture another quick whisk (the cornstarch tends to settle at the bottom). Pour into the pan and bring to a simmer. Constantly stir until the sauce thickens and is glossy, 1 to 2 minutes. Add the scallions and stir to combine.

6. Drizzle the eggs all over the sauce in a thin stream. Let cook undisturbed until the eggs are set, about 30 seconds. Gently stir to create curdles of egg.

7. Remove the pan from the heat and let cool for a few minutes. Taste and season with kosher salt as needed. Garnish with more scallions and serve with freshly steamed rice.

Recipe Notes

Substitutions: 1 cup chicken broth can be substituted for the water and chicken bouillon powder in the sauce.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

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