Shrimp Lobster Sauce
Tender, juicy shrimp cooked in a silky, savory egg-white sauce with ground pork, ginger, and scallions. This Chinese-American takeout classic has no lobster at all — the name comes from the rich, umami-packed sauce originally used for Cantonese lobster dishes. Ready in under 20 minutes, it's pure comfort over a bowl of steamed rice.
For 4 servings
- prep · ~10 min
Marinate the shrimp.
Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and a pinch of white pepper. Set aside for 10 minutes.
- mix · ~1 min
Make the sauce mixture.
In a small bowl, whisk together the remaining 1 tbsp plus 2 tsp soy sauce, remaining 2 tsp Shaoxing wine, 1 cup water, 1 tsp sugar, remaining 1 tsp cornstarch, and a pinch of salt until the cornstarch dissolves fully.
- fry · ~2 min
Sear the shrimp.
Heat 1 tbsp oil in a wok over high heat until shimmering. Add shrimp in a single layer and cook without moving for 40 seconds. Flip and cook 30 seconds more, until just pink and curled. Transfer to a plate. They will finish cooking in the sauce.
TIPDon't crowd the pan — cook in two batches if needed. Overcrowding steams the shrimp instead of searing them. - saute · ~3 min
Cook the pork and aromatics.
Add the remaining 1 tbsp oil to the wok over medium-high heat. Add the ground pork and stir-fry, breaking it into small crumbles, until no longer pink, about 2 minutes. Add the garlic, ginger, and scallion whites. Stir-fry until fragrant, about 30 seconds.
- simmer · ~2 min
Simmer the sauce.
Give the sauce mixture a quick stir, then pour it into the wok. Bring to a boil, stirring constantly. The sauce will thicken and turn glossy in about 1 minute. Reduce heat to a gentle simmer.
- simmer · ~2 min
Finish with shrimp and egg white.
Return the seared shrimp to the wok and stir to coat in the sauce. Simmer for 1 minute. Slowly drizzle in the beaten egg whites in a thin stream while gently stirring the sauce in one direction. The egg will form delicate, silky ribbons. Turn off the heat immediately.
TIPStir the sauce gently while pouring the egg whites — this creates those classic wispy strands. Don't stir vigorously or the egg will break into tiny bits. - garnish · ~1 min
Garnish and serve.
Drizzle with sesame oil and scatter the scallion greens over the top. Serve immediately over steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp very dry before marinating for better sear and texture.
- 2Use a wok over high heat to quickly sear shrimp without overcooking.
- 3Stir the sauce mixture just before adding, as cornstarch settles quickly.
- 4Pour egg whites in a thin, steady stream while stirring gently for silky ribbons.
- 5Do not simmer the egg whites after adding; residual heat is enough to cook them.
- 6Serve immediately, as the sauce thickens upon standing and can become gloppy.
- 7For a thicker sauce, use an extra ½ tsp cornstarch in the sauce mixture.
Adapt it for your goals.
Seafood swap
Replace shrimp with scallops or firm white fish (like cod) for a different seafood take. Sear scallops similarly, then finish in the sauce.
low carbLow-carb
Skip the sugar (or use a sugar substitute) and serve over cauliflower rice or steamed vegetables to reduce carbs while keeping the savory sauce.
pork freePork-free
Omit the ground pork and double the shrimp, or use finely chopped mushrooms (shiitake or cremini) for a vegetarian version with umami depth.
spicySpicy
Add ½ tsp chili flakes or 1 chopped red chili with the garlic and ginger for a gentle heat that complements the sauce.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein, while a modest amount of ground pork adds richness without overwhelming the dish.
Rich in Selenium
Shrimp is a natural source of selenium, an antioxidant that supports thyroid function and immune health.
Low in Carbohydrates
This dish is naturally low in carbs (only a small amount of sugar and cornstarch), making it suitable for low-carb or keto-friendly meals when served without rice.
Ginger and Garlic Support Digestion
Fresh ginger and garlic are known for their anti-inflammatory properties and can aid digestion and immune support.
Frequently asked questions
The name comes from the Cantonese-style sauce originally used for lobster — a rich, umami-packed sauce with pork, egg white, and aromatics. This version swaps lobster for shrimp, a more affordable and quick-cooking protein.
