Authentic & Easy Homemade Shrimp with Lobster Sauce: Your Favorite Chinese Takeout Dish Made Simple
Craving the rich, savory flavors of your favorite Chinese takeout? Look no further! This incredible recipe for homemade Shrimp with Lobster Sauce brings that classic restaurant experience right into your kitchen. It’s surprisingly quick to prepare, incredibly easy, and bursting with an umami-packed sauce that will have you reaching for seconds. Forget the delivery wait – get ready to enjoy a fresh, flavorful, and satisfying meal that’s just like (or even better than!) what you’d get from your local Chinese restaurant, all from scratch.
Why This Homemade Shrimp with Lobster Sauce Recipe is a Must-Try
One of the most fascinating aspects of this popular dish is its name: “Shrimp with Lobster Sauce” often doesn’t contain any lobster at all! This common American-Chinese version of the recipe emerged as a more affordable and accessible alternative to traditional Cantonese preparations. Historically, the savory, rich sauce, often thickened with egg and seasoned with fermented black beans, was indeed created to complement luxurious lobster. However, as Chinese cuisine adapted in the West, resourceful chefs discovered that shrimp offered a fantastic, budget-friendly protein that beautifully absorbed the sauce’s complex flavors.
This recipe embraces that beloved takeout tradition, using tender shrimp to carry the exquisite “lobster” sauce. While the sauce itself is a culinary marvel, combining a medley of aromatic ingredients to create a deeply satisfying umami base, it truly shines when paired with succulent shrimp. The delicate sweetness of the shrimp contrasts perfectly with the robust, savory notes of the sauce, featuring hints of garlic, ginger, and a subtle richness from the chicken base and oyster sauce. Served over a steaming bed of fluffy white rice, the combination is truly a match made in culinary heaven. It’s a testament to how simple ingredients can come together to create a dish that feels both comforting and exotic, a perfect example of why this classic remains a perennial favorite.
Essential Ingredients for Your Perfect Shrimp with Lobster Sauce
Creating this delicious Chinese takeout classic at home requires a few key ingredients, most of which you likely already have in your pantry or can easily find at any grocery store. For precise measurements and detailed instructions, scroll down to the printable recipe card located at the end of this post. Here’s a rundown of what you’ll need to gather:
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role is key to perfecting this Shrimp with Lobster Sauce, and knowing your substitution options offers great flexibility!
SHRIMP: You’ll need 1 pound of large, raw shrimp for this recipe. For the best results, opt for peeled and deveined shrimp, which will save you prep time. If you’re using frozen shrimp, proper thawing is crucial to prevent a watery sauce and ensure even cooking. The fastest 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 as needed, until they are completely defrosted. Pat them dry thoroughly before seasoning to achieve a better sear and prevent steaming. Alternatively, feel free to experiment with other proteins like sliced chicken breast, pork, or even firm tofu for a vegetarian option, adjusting cooking times accordingly.
CORNSTARCH: This is our secret weapon for achieving that signature silky, thick sauce. Cornstarch slurry (cornstarch mixed with cold water) is added at the end to thicken the liquid to the perfect consistency. If you don’t have cornstarch, arrowroot powder can be used as a 1:1 substitute, though it might yield a slightly less glossy finish. Wheat flour is not recommended as it can make the sauce cloudy and pasty.
SESAME OIL: Essential for its distinctive nutty aroma and flavor, sesame oil is used sparingly but makes a big impact. We use toasted sesame oil for maximum fragrance. Ensure you add it to the sauce mixture, not as cooking oil, to preserve its delicate flavor.
OYSTER SAUCE: A cornerstone of Cantonese cuisine, oyster sauce provides a sweet, savory, and umami depth. Don’t worry, it doesn’t taste strongly of oysters; rather, it adds a rich, glossy finish. For a vegetarian or vegan version, look for mushroom-based “oyster sauce” alternatives which offer a similar savory profile.
SUGAR: A touch of granulated sugar balances the savory and salty components of the sauce, enhancing the overall flavor profile without making the dish overly sweet. Adjust to your preference.
CHICKEN BASE (or BROTH/STOCK): We often rely on a concentrated bouillon base (like Better Than Bouillon chicken base) in our recipes. It’s incredibly convenient, takes up minimal pantry space, and delivers a much more intense, robust chicken flavor compared to standard broth or stock. It’s easily reconstituted with water, making it a versatile ingredient. However, if you prefer, you can certainly use ready-made chicken broth or stock instead. Simply replace the specified amount of water in the recipe with chicken stock and omit the base entirely.
EGGS: Whisked eggs are slowly drizzled into the hot sauce towards the end of cooking, creating delicate, wispy “flower” patterns that are characteristic of traditional lobster sauce. This adds richness and a beautiful texture to the dish.
AROMATICS (Ginger & Garlic): Freshly minced ginger and garlic are indispensable for building the aromatic foundation of this dish. Their pungent, warming qualities provide a vibrant counterpoint to the rich sauce. Always opt for fresh over dried or jarred for the best flavor.
GREEN ONION: Chopped green onions (scallions) are added for a burst of fresh, mild onion flavor and vibrant color. They are used both in the cooking process and as a garnish for a final touch of freshness. Don’t skip them!
OLIVE OIL: Used for sautéing the aromatics and shrimp. Any neutral high-heat cooking oil like vegetable oil, canola oil, or avocado oil will work just as well.
Step-by-Step: Crafting Your Perfect Shrimp with Lobster Sauce
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe, ensuring your success. For a convenient printable version of this recipe, complete with precise measurements and instructions, simply Jump to Recipe at the bottom of the page.
- **Prepare the Shrimp:** Start by patting your peeled and deveined shrimp thoroughly dry with paper towels. This helps ensure they sear beautifully and prevents excess moisture in your dish. Season the shrimp generously with garlic salt and freshly ground black pepper to taste. Make sure each piece is evenly coated. Set aside.
- **Whip Up the Sauce Base:** In a medium mixing bowl, combine the cornstarch, sesame oil, oyster sauce, granulated sugar, chicken base, and water. Whisk these ingredients together vigorously until they are completely combined and the cornstarch has dissolved without any lumps. This slurry is the heart of your “lobster” sauce, ready to be added later for thickening and flavor.
- **Whisk the Eggs:** In a separate small mixing bowl, whisk the two large eggs until the yolks and whites are fully incorporated and slightly frothy. These will create those beautiful, delicate ribbons in your finished sauce.
- **Sauté the Aromatics:** Heat the olive oil in a large skillet or wok over medium-high heat. You’ll know it’s ready when the oil begins to shimmer gently. Add the minced ginger and minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
- **Cook the Shrimp:** Immediately add your seasoned shrimp to the skillet with the aromatics. Stir everything together well. Add the chopped green onion at this stage. Cook, tossing frequently, for approximately 2-3 minutes. The shrimp will curl into a “C” shape and turn opaque pink when perfectly cooked. Be careful not to overcook, as shrimp can become rubbery quickly.
- **Introduce the Sauce Base:** Pour the previously whisked chicken base mixture into the skillet with the shrimp. Stir gently to combine all ingredients. Bring the mixture to a boil, then reduce the heat slightly and allow it to cook for 1-2 minutes. This step helps the sauce base to fully integrate and begin to thicken.
- **Add the Eggs for Ribbons:** While continuously and gently stirring the contents of the skillet with a whisk (or chopsticks), slowly drizzle in the whisked egg mixture. Pour it in a thin stream, allowing it to cook and form delicate ribbons and strands throughout the sauce. This technique is key to achieving the characteristic “egg flower” texture.
- **Thicken and Serve:** Continue cooking and stirring occasionally for another minute or two, allowing the sauce to thicken to your desired consistency. It should be glossy and coating the shrimp beautifully. Once thickened, remove from heat immediately and serve piping hot.
Frequently Asked Questions & Expert Tips for Success
Shrimp cooks incredibly fast, typically in just 2-3 minutes, which also means it can easily be overcooked. The best way to tell if shrimp is done is by its color and shape. When perfectly cooked, shrimp will curl into a loose “C” shape and turn opaque with beautiful pink and red hues. Overcooked shrimp, on the other hand, tend to curl tightly into an “O” shape, appear whitish-grey, and become tough and rubbery in texture. Remove shrimp from the heat as soon as it reaches that opaque pink color to ensure it remains tender and juicy.
To store any leftover Shrimp with Lobster Sauce, first allow it to cool completely to room temperature. Transfer the cooled shrimp and sauce to an air-tight container and keep it refrigerated. It will remain fresh for up to 3 days. When ready to reheat, do so gently in a pan over medium-low heat, stirring occasionally, until it’s warmed through. Avoid high heat, which can toughen the shrimp and potentially break the sauce. A microwave can also be used, but reheat in short intervals, stirring between each, to maintain texture.
Absolutely! Adding vegetables is a fantastic way to boost nutrition and flavor. Great additions include sliced mushrooms, snow peas, bell peppers, carrots, or bamboo shoots. Stir-fry harder vegetables like carrots or bell peppers with the ginger and garlic, then add softer vegetables like mushrooms or snow peas with the shrimp to ensure everything cooks evenly and retains a pleasant crunch.
This dish is incredibly versatile! Traditionally, it’s served over a bed of fluffy white rice, which is perfect for soaking up every last drop of the delicious sauce. Other excellent choices include brown rice, lo mein noodles, or even steamed cauliflower rice for a low-carb option. Alongside, consider serving with steamed Asian greens, egg rolls, or a simple cucumber salad to complete your homemade Chinese feast.
Delicious Serving Suggestions to Elevate Your Meal
Once your Shrimp with Lobster Sauce is perfectly cooked, it’s time to create a complete and satisfying meal. This dish is designed to be served piping hot, allowing the rich, savory sauce to be the star. The most traditional and highly recommended way to enjoy it is over a generous bed of freshly steamed white rice. The rice acts as a perfect canvas, soaking up all the exquisite flavors of the sauce and ensuring no delicious drop goes to waste. If you’re looking for an alternative to rice, this dish also pairs beautifully with lo mein noodles or even thin vermicelli, providing a different textural experience.
To add a touch of freshness and a vibrant pop of color, consider garnishing your finished dish with thinly sliced green onions (scallions). A sprinkle of toasted sesame seeds can also add another layer of nutty aroma and visual appeal. For a truly authentic takeout experience, complement your Shrimp with Lobster Sauce with classic side dishes such as crispy egg rolls, homemade crab rangoons, or a simple stir-fried vegetable medley. A side of blanched bok choy or steamed broccoli would also provide a healthy and colorful contrast. Enjoy this comforting and flavorful meal, knowing you’ve created a Chinese takeout favorite right in your own kitchen!
Discover More Irresistible Shrimp Recipes
If you loved this Shrimp with Lobster Sauce, you’re in for a treat! Shrimp is an incredibly versatile and quick-cooking protein, perfect for weeknight meals or special occasions. Explore more of our fantastic shrimp recipes to expand your culinary repertoire and enjoy even more delicious seafood-inspired dishes. From spicy to sweet, there’s a shrimp recipe for every palate:
- Kung Pao Shrimp
- Honey Walnut Shrimp
- Sweet and Sour Shrimp
- Shrimp Fried Rice
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Shrimp with Lobster Sauce
IMPORTANT – Don’t miss the detailed Ingredient Info, Expert Tips, and FAQs sections within the blog post above for comprehensive guidance. Scroll back up to read them!
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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
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Mixing bowls
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Large heavy bottomed skillet
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Whisk
Before You Begin
- For the best results with your shrimp, ensure they are fully thawed and thoroughly patted dry before cooking. If you’re using frozen shrimp, place them in a sealed plastic bag and submerge in a bowl of cold water, changing the water every 20-30 minutes, until defrosted. This quick thawing method maintains their texture.
- Our recipe utilizes a concentrated bouillon base (like Better Than Bouillon chicken base) for a deeper, more intense flavor and ease of storage compared to liquid broth. However, you can certainly substitute it with chicken broth or stock. Simply replace the 2 cups of water with 2 cups of chicken broth/stock and omit the chicken base from the sauce mixture.
Instructions
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Season the peeled and deveined large raw shrimp generously with garlic salt and black pepper to taste. Ensure each shrimp is well-coated.1 pound large raw shrimp, garlic salt, black pepper
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In a mixing bowl, combine cornstarch, sesame oil, oyster sauce, granulated sugar, chicken base, and water. Whisk until completely smooth and combined, with no lumps of cornstarch remaining.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
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In a separate small mixing bowl, whisk the 2 large eggs until they are well-beaten and slightly frothy.2 large eggs
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Heat the 2 Tablespoons of olive oil in a large skillet (or wok) over medium-high heat until it begins to shimmer.2 Tablespoons olive oil
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Add the minced ginger and garlic to the hot oil. Stir-fry for about 30 seconds until fragrant. Then, add the seasoned shrimp and ¼ cup chopped green onion to the skillet. Cook, tossing frequently, for 2-3 minutes, or until the shrimp turn opaque pink and curl into a ‘C’ shape. Be careful not to overcook.2 teaspoons minced ginger, 1 Tablespoon minced garlic, 1/4 cup chopped green onion
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Pour the prepared chicken base mixture into the skillet. Bring the contents to a gentle boil, then cook for 1-2 minutes, stirring occasionally, allowing the sauce to slightly thicken.
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While gently stirring the contents of the skillet with a whisk (or chopsticks), slowly drizzle in the whisked egg in a thin stream. This creates delicate, feathery egg ribbons throughout the sauce.
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Continue cooking and stirring occasionally for another minute or until the sauce has thickened to your desired consistency and is glossy. Remove from heat immediately and serve hot.
Expert Tips & FAQs
- **Storage:** Store any cooled leftover shrimp and sauce in an air-tight 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 and keeping the sauce consistency.
- **Perfect Shrimp:** To avoid rubbery shrimp, ensure you don’t overcook them. They cook very quickly, so watch for that opaque pink color and a gentle ‘C’ curl.
- **Sauce Consistency:** If your sauce is too thin, you can whisk in a little more cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and bring it back to a simmer. If it’s too thick, add a tablespoon or two of water or chicken broth until desired consistency is reached.
- **Flavor Customization:** Feel free to adjust the amount of garlic, ginger, or sugar to match your personal preference. For a touch of heat, a pinch of red pepper flakes can be added during the sautéing of aromatics.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.