Easy Homemade Shrimp with Lobster Sauce: Authentic Chinese Takeout Flavor Made Simple
Craving that beloved Chinese takeout flavor but want to make it fresh at home? This incredible recipe for Shrimp with Lobster Sauce delivers all the savory, umami-rich goodness you love, right in your own kitchen. Forget the long wait times and enjoy a restaurant-quality dish that’s surprisingly quick, easy, and bursting with authentic taste. It’s the perfect weeknight meal or a fantastic dish to impress guests, proving that your favorite Chinese classic is well within reach.
Why This Homemade Shrimp with Lobster Sauce Recipe is a Must-Try
One of the most fascinating aspects of Shrimp with Lobster Sauce is its name – it’s a culinary paradox! Did you know that the version you typically enjoy from your local Chinese restaurant often contains no actual lobster? This delicious dish originated in Cantonese cuisine as “Lobster Cantonese,” where it indeed featured lobster. However, over time, as Chinese food became more widely adapted and popularized in America, the recipe evolved. To make it more accessible and affordable, chefs began substituting the expensive lobster with other proteins like ground pork or, most popularly, tender shrimp.
This adaptation wasn’t just about cost; it allowed the incredible “lobster sauce” itself to shine. The sauce, typically a rich, savory, and slightly thickened concoction featuring fermented black beans, garlic, ginger, pork or chicken broth, and often finished with a delicate egg ribbon, developed a distinct umami profile that complements seafood beautifully. While this recipe focuses on shrimp, the sauce is incredibly versatile. If you’re feeling adventurous or simply love lobster, you can absolutely use this exact savory sauce for a traditional steamed lobster tail, returning to its historical roots.
However, we firmly believe the lobster sauce pairs perfectly with the sweet, succulent flavor of shrimp. The delicate texture of the shrimp absorbs the rich flavors of the sauce, creating a harmonious and deeply satisfying meal. Served over a steaming bed of fluffy white rice, it’s a symphony of textures and tastes that’s hard to beat. The ease and speed of preparing this dish at home mean you can enjoy authentic Chinese takeout flavors without the wait, making it an ideal choice for any busy weeknight.
Key Ingredients for Your Homemade Shrimp with Lobster Sauce
Creating this delicious dish requires a handful of essential ingredients, most of which are readily available at your local grocery store. For precise measurements, detailed instructions, and a convenient printable version of the recipe, scroll to the end of this post where you’ll find our comprehensive recipe card. Here’s a quick overview of what you’ll need to gather:
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role and knowing a few substitution tricks can elevate your cooking experience and ensure a successful dish every time.
SHRIMP – For this recipe, you’ll need 1 pound of large raw shrimp, peeled and deveined. The size of the shrimp matters as it impacts cooking time and the overall presentation. Large shrimp (around 21-25 count per pound) are ideal for their plump texture and quick cooking. If you’re starting with frozen shrimp, proper thawing is crucial to prevent a watery dish and ensure even cooking. The quickest and safest way to thaw shrimp is to place them in a sealed plastic bag and submerge them in a bowl of cold water. Change the water every 20-30 minutes until fully thawed, which usually takes about an hour. Avoid hot water, as it can start to cook the shrimp unevenly and affect their texture. Once thawed, pat them thoroughly dry before seasoning for a better sear and flavor absorption.
SAUCE BASE (Chicken Bouillon vs. Broth) – We often opt for a concentrated bouillon base in our recipes, like “Better Than Bouillon,” for several reasons. It’s incredibly convenient, takes up minimal pantry space, and provides a much more intense, rich flavor compared to many liquid broths or stocks. Plus, it’s easily reconstituted with water, giving you flexibility. However, you can absolutely use chicken broth or stock as a substitute. If you choose to do so, simply replace the specified amount of water in the recipe with an equal amount of your chosen broth or stock, and omit the bouillon base entirely. For an even deeper umami flavor, consider using a good quality seafood or clam broth if you have it on hand.
AROMATICS (Ginger, Garlic, Green Onion) – Freshly minced ginger and garlic are non-negotiable for that authentic Chinese flavor. They provide a pungent, aromatic foundation for the sauce. Green onions add a fresh, slightly pungent bite and are used both in cooking and as a garnish. Don’t skimp on these for the best results!
THICKENER (Cornstarch) – Cornstarch is essential for achieving the signature silky, slightly thickened texture of the lobster sauce. It also helps to create the characteristic “egg ribbons” that are a hallmark of this dish. When mixing, ensure the cornstarch is fully dissolved in the liquid ingredients before adding it to the skillet to prevent lumps.
FLAVOR BOOSTERS (Sesame Oil, Oyster Sauce, Sugar) – Sesame oil adds a nutty, aromatic depth. Oyster sauce provides a rich, savory, and slightly sweet umami punch that is crucial for the sauce’s complexity. A touch of granulated sugar balances the savory notes, enhancing the overall flavor profile. These elements combined are what give the “lobster sauce” its unique and irresistible taste.
Step-by-Step Guide: How to Make Shrimp with Lobster Sauce
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe perfectly. For a concise, printable version of this recipe, complete with exact measurements and instructions, you can Jump to Recipe at the bottom of this page.
- Prepare the Shrimp: Begin by seasoning your peeled and deveined large raw shrimp generously with garlic salt and black pepper to taste. Ensure each shrimp is lightly coated, as this builds the foundational flavor.
- Whisk the Sauce: In a medium mixing bowl, combine the cornstarch, sesame oil, oyster sauce, granulated sugar, chicken base (or broth/stock), and water. Whisk these ingredients together vigorously until they are completely smooth and well combined, with no cornstarch lumps visible. This mixture will form the luscious lobster sauce.
- Prepare the Eggs: In a separate small mixing bowl, whisk the large eggs until the yolks and whites are fully incorporated. These will create the signature delicate ribbons in the sauce.
- Heat the Skillet: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Wait until the oil is shimmering and just starting to show wisps of smoke – this indicates it’s hot enough for a quick sear.
- Cook Shrimp and Aromatics: Add the minced ginger, minced garlic, and the seasoned shrimp to the hot skillet. Stir everything together to combine. Immediately add the chopped green onion. Cook, tossing frequently, for about 2-3 minutes until the shrimp turns opaque and pink. Be careful not to overcook the shrimp, as it can become rubbery quickly.
- Add the Sauce: Pour the whisked chicken base mixture (cornstarch, sesame oil, oyster sauce, sugar, chicken base, and water) into the skillet with the shrimp. Bring the mixture to a boil, stirring constantly. Allow it to cook for 1-2 minutes, or until the sauce begins to thicken to a glossy consistency. The cornstarch needs this boiling time to activate and thicken properly.
- Incorporate the Egg: While gently stirring the contents of the skillet with a whisk (or chopsticks), slowly drizzle in the whisked egg. Pour it in a thin, continuous stream to create beautiful, delicate egg ribbons that are characteristic of this dish. The hot sauce will cook the egg almost instantly.
- Finish and Serve: Continue cooking for another minute or two, stirring occasionally, until the sauce is fully thickened to your desired consistency and the egg is fully cooked. Remove from heat and serve immediately.
Frequently Asked Questions & Expert Tips for Perfect Shrimp with Lobster Sauce
Shrimp cooks very quickly, making it easy to overcook. Perfectly cooked shrimp will curl into a loose “C” shape, turn opaque with beautiful pink and red hues, and be firm but tender when pressed. Overcooked shrimp, on the other hand, will often form a tight “O” shape, appear whitish-grey, and become rubbery and tough to chew. Aim for that perfect pink curl, usually within 2-3 minutes of cooking in a hot skillet, and remove them immediately once they reach this stage.
Allow the shrimp and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, gently warm the leftovers in a pan over medium-low heat, stirring occasionally, until heated through. Be careful not to overheat, which can make the shrimp tough. You can also microwave in short bursts, stirring between each, for convenience.
The distinctive taste of “lobster sauce” comes from a combination of savory and aromatic ingredients. Key components include fermented black beans (which provide a deep, salty umami), garlic, ginger, and often a chicken or pork broth base. The richness is further enhanced by oyster sauce and finished with a whisked egg that creates delicate strands throughout the sauce, contributing to its creamy texture and mild flavor. Together, these elements create a complex, savory profile that is reminiscent of seafood without needing lobster itself.
Absolutely! Adding vegetables is a great way to boost nutrition and color. Common additions include frozen peas (add them with the sauce mixture to heat through), finely diced carrots, sliced mushrooms, or even a handful of spinach. Add firmer vegetables like carrots or mushrooms along with the ginger and garlic to give them a head start in cooking, or add softer vegetables like spinach or peas towards the end with the sauce.
The rich and flavorful sauce of this dish practically begs to be soaked up! The classic accompaniment is a generous serving of steamed white rice, but it also pairs wonderfully with brown rice, fried rice, or even noodles like lo mein or ramen. For an extra touch of freshness and flavor, garnish with additional thinly sliced green onions and a drizzle of sesame oil just before serving.
Elevate Your Meal: Delicious Serving Suggestions
This savory Shrimp with Lobster Sauce is designed to be the star of your meal, but how you serve it can make all the difference. As mentioned, the classic choice is to spoon it generously over a bed of fluffy, hot white rice. The rice perfectly absorbs every drop of the rich sauce, ensuring no flavor goes to waste. However, don’t limit yourself!
For a different texture, try serving it with egg noodles or thin rice vermicelli. The noodles will entwine with the shrimp and sauce, creating a delightful bite. For a healthier twist, consider brown rice or even quinoa. And for garnishes, a sprinkle of fresh, thinly sliced green onions not only adds a vibrant pop of color but also a subtle, fresh oniony crunch that complements the dish beautifully. A dash of chili oil for those who like a little heat or a few drops of extra sesame oil can also enhance the experience. No matter how you choose to enjoy it, this dish promises a truly satisfying and flavorful experience.
Discover More Delicious Shrimp Recipes
If you’ve enjoyed this Shrimp with Lobster Sauce, you’re in for a treat! Shrimp is a wonderfully versatile ingredient that cooks quickly and absorbs flavors beautifully. Here are some other fantastic shrimp recipes that are sure to become new favorites in your rotation:
- Kung Pao Shrimp
- Honey Walnut Shrimp
- Sweet and Sour Shrimp
- Shrimp Fried Rice
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Shrimp with Lobster Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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going dark
Dinner
American, Chinese
4 servings
266
Amanda Davis
Ingredients
- 1
pound large raw shrimp peeled
and deveined - garlic
salt to
taste - black
pepper to
taste - 2 Tablespoons cornstarch
- 1 ½ Tablespoons sesame oil
- 2 Tablespoons oyster sauce
- 1 Tablespoon granulated sugar
- 1 Tablespoon Better than Bouillon chicken base
- 2 cups water
- 2 large eggs
- 2 Tablespoons olive oil
- 2 teaspoons minced ginger
- 1 Tablespoon minced garlic
- ¼
cup chopped green onion
Things You’ll Need
-
Mixing bowls
-
Large heavy
bottomed skillet -
Whisk
Before You Begin
- 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. Pat dry thoroughly before seasoning. - 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 an equal amount of your preferred
stock and omit the base.
Instructions
-
Season shrimp with garlic salt and pepper to
taste.1 pound large raw
shrimp, garlic salt, black pepper -
To a mixing bowl add cornstarch, sesame oil,
oyster sauce, sugar, chicken base, and water. Whisk until completely
combined.2 Tablespoons
cornstarch, 1 1/2 Tablespoons sesame
oil, 2 Tablespoons oyster
sauce, 1 Tablespoon granulated
sugar, 1 Tablespoon Better than
Bouillon chicken base, 2 cups water -
In a separate mixing bowl whisk eggs until well
combined.2 large eggs -
Heat olive oil in a skillet over medium-high heat
until shimmering.2 Tablespoons olive
oil -
Add ginger, garlic, and seasoned shrimp. Stir
together and add green onion. Cook, tossing frequently, until shrimp turns
pink and opaque, about 2-3 minutes.2 teaspoons minced
ginger, 1 Tablespoon minced
garlic, 1/4 cup chopped green
onion -
Pour in the chicken base mixture and bring to a
boil, cooking and stirring for 1-2 minutes until the sauce begins to
thicken. -
While gently stirring the contents of the skillet
with a whisk, slowly drizzle in the whisked egg in a thin stream to create
delicate ribbons. -
Continue cooking, stirring occasionally, for another
minute or until the sauce is fully thickened and the egg is cooked
through. Serve hot.
Expert Tips & FAQs
- Storing Leftovers: Store the cooled shrimp and sauce in an
airtight container in the refrigerator for up to 3 days. Reheat gently in a pan
over medium-low heat until warmed through to prevent overcooking the shrimp. - Prevent Overcooked Shrimp: Shrimp cooks quickly! Watch for them to
turn opaque pink and curl into a loose ‘C’ shape. Remove from heat immediately to
keep them tender, usually just 2-3 minutes. - Flavor Boost: For an extra layer of authentic flavor, consider
adding a teaspoon of fermented black beans (rinsed and minced) along with the
ginger and garlic in step 5. This is a traditional ingredient in Cantonese lobster
sauce. - Consistency Check: If your sauce is too thin, you can whisk a
little more cornstarch with a tablespoon of cold water and stir it into the boiling
sauce until desired thickness is achieved. If it’s too thick, add a splash of water
or chicken broth.
Nutrition
(1/4 recipe) | Calories: 266cal | Carbohydrates: 11g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 1230mg | Potassium: 207mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg
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with a conventional gas oven and gas stovetop. It’s important to note that some ovens,
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