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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
Prepare Ingredients (Mise en Place)
Sauté Aromatics and Pork
Cook Shrimp and Add Sauce
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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.
This chinese_american recipe takes 25 minutes to prepare and yields 4 servings. At 228.89 calories per serving with 32.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Thicken Sauce and Create Egg Ribbons
Finish and Serve
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.
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.
Replace half of the shrimp with other seafood like bay scallops or calamari rings. Add them at the same time as the shrimp.
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).
Shrimp and optional pork provide high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
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.
This dish provides various essential nutrients, including iron from pork, B vitamins from multiple ingredients, and anti-inflammatory compounds from garlic and ginger.
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.
It can be a balanced meal. It's high in protein from the shrimp and relatively low in fat. However, it can be high in sodium due to soy sauce and fermented black beans. To make it healthier, use low-sodium soy sauce and chicken broth, and serve with plenty of steamed vegetables.
A typical serving of this Shrimp Lobster Sauce (without rice) contains approximately 420-480 calories, depending on the amount of oil and whether ground pork is used.
This usually happens if the heat is too high or if you stir too vigorously. For delicate ribbons, make sure to lower the heat to a gentle simmer and drizzle the egg in a very thin stream while stirring slowly and gently.
This dish is best enjoyed fresh, as the sauce can become watery and the shrimp can get tough upon reheating. If you must make it ahead, store it in an airtight container in the refrigerator for up to 2 days and reheat gently on the stovetop.
It is traditionally served over fluffy white or brown rice. It also pairs well with a side of steamed broccoli, bok choy, or Chinese-style green beans.