10-Minute Shrimp with Lobster Sauce Recipe
Chinese Shrimp with Lobster Sauce is a quick, savory dish with tender shrimp in a silky garlic egg sauce—no lobster needed.
Ingredients
For the shrimp
- 1 ½ pounds large shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon cornstarch
- 1 tablespoon cooking oil
For the lobster sauce
- 2 tablespoons cooking oil, divided
- ½ pound ground pork, or ground chicken
- 3 cloves garlic, minced
- ½ teaspoon ginger, minced
- 2 cups chicken stock, or seafood stock
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 1 large egg, beaten
- 2 stalks scallions, thinly sliced
Instructions
- To season the shrimp, in a bowl, combine the shrimp with salt and white pepper and mix well, then add the cornstarch and mix to coat evenly. Add the cooking oil and mix again.
- To cook the shrimp, in a wok over medium-high heat, heat 1 tablespoon of the cooking oil, then add the shrimp and stir-fry for about 1 minute until lightly pink. Remove the shrimp.
- To cook the pork, in the same wok over high heat, add the remaining 1 tablespoon cooking oil, then add the ground pork and cook for about 2 minutes, breaking it apart as it cooks.
- To build the base, add the garlic and ginger and stir-fry briefly until fragrant.
- To make the sauce, pour in the chicken stock, then season with salt and white pepper and bring to a boil, skimming off any foam.
- To combine, return the shrimp to the wok and let it cook briefly in the sauce.
- To thicken, in a small bowl, mix the cornstarch with the water to form a slurry, stir again, then pour into the wok and mix until the sauce thickens.
- To finish, slowly drizzle in the beaten egg, wait a few seconds until it sets, then gently stir in one direction to form soft ribbons. Add the scallions and serve immediately.
Video
Notes
• Season and coat the shrimp: A light coating of cornstarch helps the shrimp stay tender and gives it a smooth, slightly silky texture.
• Don’t overcook the shrimp: Cook just until lightly pink, then finish in the sauce to keep them juicy and bouncy.
• Brown the pork for flavor: Let the pork cook undisturbed for a moment before breaking it apart so it develops more depth.
• Keep the aromatics quick: Garlic and ginger cook fast—just a few seconds is enough to release their fragrance without burning.
• Use a clean broth: Skimming off foam helps keep the sauce clear and smooth.
• Stir the slurry before adding: Cornstarch settles quickly, so mix it again right before pouring to ensure even thickening.
• Create soft egg ribbons: Drizzle the egg slowly and let it set before stirring to get that silky texture instead of scrambled pieces.
• Adjust the flavor: Add a splash of soy sauce or fermented black beans if you prefer a richer, darker sauce.
• Protein swap: You can use ground chicken instead of pork, or skip it for a lighter version—the dish will still be flavorful.