Shrimp Lobster Sauce
A classic Chinese-American takeout favorite featuring tender shrimp and silky egg ribbons in a savory garlic and black bean sauce. Despite the name, there's no lobster—just rich, comforting flavor. Perfect over a bed of fluffy white rice and ready in under 30 minutes.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Ingredients (Mise en Place)
- b.Pat the shrimp completely dry with paper towels. In a medium bowl, whisk together the chicken broth, Shaoxing wine, soy sauce, sugar, and white pepper. In a separate small bowl, whisk the cornstarch with 3 tbsp of cold water to create a smooth slurry. Have all other prepped ingredients ready by the stove.
- 2
Step 2
- a.Sauté Aromatics and Pork
- b.Heat vegetable oil in a wok or large skillet over medium-high heat until it shimmers. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
- c.If using, add the ground pork. Cook, breaking it apart with a spatula, until it's no longer pink, about 3-4 minutes.
- d.Stir in the rinsed and mashed fermented black beans and cook for another minute to release their aroma.
- 3
Step 3
- a.Cook Shrimp and Add Sauce
- b.Add the dried shrimp to the wok. Stir-fry for 1-2 minutes until they just turn pink and curl. Do not overcook.
- c.Pour the prepared broth mixture into the wok, stirring to combine with the other ingredients. Bring the sauce to a rolling simmer.
- 4
Step 4
- a.Thicken Sauce and Create Egg Ribbons
- b.Give the cornstarch slurry a quick stir to recombine it. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to stir for about 1 minute until the sauce thickens to a gravy-like consistency.
- c.Reduce the heat to low. Slowly drizzle the beaten eggs into the sauce in a thin, steady stream while gently stirring in a circular motion. This will create delicate, silky egg ribbons.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the toasted sesame oil, the green parts of the scallions, and the optional frozen peas. The residual heat will warm the peas through in about 30 seconds.
- c.Taste and adjust seasoning if necessary. Serve immediately over hot steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, pat the shrimp completely dry before cooking. This helps them sear rather than steam.
- 2Don't skip rinsing the fermented black beans; they are intensely salty straight from the package.
- 3The key to perfect egg ribbons is low heat and a slow, steady drizzle of the egg while stirring gently.
- 4Stir-frying is a fast process. Have all your ingredients chopped and measured (mise en place) before you start cooking.
- 5Avoid overcrowding the wok or pan, as this will lower the temperature and cause the ingredients to steam instead of stir-fry.
Adapt it for your goals.
Vegetarian
Omit the shrimp and pork. Use vegetable broth and add 1 block of pressed, cubed firm tofu. Include additional vegetables like sliced mushrooms, water chestnuts, or bamboo shoots.
SpicySpicy
Add 1-2 teaspoons of chili garlic sauce or a few whole dried red chilies along with the garlic and ginger for a spicy kick.
Seafood MedleySeafood Medley
Replace half of the shrimp with other seafood like bay scallops or calamari rings. Add them at the same time as the shrimp.
Gluten FreeGluten-Free
Use tamari or a gluten-free soy sauce instead of regular soy sauce. Substitute the Shaoxing wine with a dry sherry (ensure it's gluten-free).
Why this is on our healthy list.
Excellent Source of Protein
Shrimp and optional pork provide high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Selenium
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant mineral that helps protect cells from damage, supports thyroid function, and boosts the immune system.
Contains Key Nutrients
This dish provides various essential nutrients, including iron from pork, B vitamins from multiple ingredients, and anti-inflammatory compounds from garlic and ginger.
Frequently asked questions
The name originates from a traditional Cantonese dish of lobster stir-fried with a similar sauce. In Chinese-American cuisine, the flavorful sauce was adapted and became popularly served with shrimp, but the original 'lobster sauce' name stuck.