Shrimp in Lobster Sauce Recipe

Name: Shrimp in Lobster Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 pound ground pork; 1 pound fresh shrimp, peeled and deveined; 2 tablespoons soy sauce; 0.5 teaspoon white sugar; 5 green onions, chopped; 1 cup water, or as needed; 1 tablespoon cornstarch; 1 tablespoon cold water; 2 eggs, beaten

Cook Time: 15 minutes

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
1 pound ground pork
1 pound fresh shrimp, peeled and deveined
2 tablespoons soy sauce
teaspoon white sugar
5 green onions, chopped
1 cup water, or as needed
1 tablespoon cornstarch
1 tablespoon cold water
2 eggs, beaten

Directions

Step 1: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and cook for a few minutes, until fragrant.

Step 2: Crumble in the ground pork and cook, stirring frequently, until it is no longer pink, about 5 minutes.

Step 3: Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp turns pink and opaque.

Step 4: Stir in the soy sauce, white sugar, and chopped green onions, mixing well.

Step 5: Pour in 2 cups of water and bring the mixture to a boil. Once boiling, lower the heat and simmer for 3 minutes.

Step 6: In a small bowl, mix the remaining water with cornstarch. Stir the cornstarch mixture into the skillet gently, allowing the sauce to thicken as it simmers.

Step 7: Once the sauce has thickened, turn off the heat to prevent the sauce from becoming too thick.

Step 8: Stir in the beaten eggs, mixing them into the sauce. The eggs will cook in the residual heat and create a smooth, creamy texture.

Step 9: Serve immediately over rice, and enjoy your delicious dish!

Nutrition Facts (per serving)

Calories: 377
Total Fat: 22g (28% Daily Value)
Saturated Fat: 7g (33% Daily Value)
Cholesterol: 271mg (90% Daily Value)
Sodium: 572mg (25% Daily Value)
Total Carbohydrate: 5g (2% Daily Value)
Dietary Fiber: 1g (2% Daily Value)
Total Sugars: 1g
Protein: 38g (76% Daily Value)
Vitamin C: 5mg (6% Daily Value)
Calcium: 86mg (7% Daily Value)
Iron: 4mg (21% Daily Value)
Potassium: 482mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is based on available data, and not all ingredients may have complete nutrient information available.

If you're following a medically restrictive diet, consult a doctor or dietitian before preparing this recipe.

FAQ about Shrimp in Lobster Sauce Recipe

Leftovers should be stored in an airtight container in the refrigerator. They can typically stay fresh for 2-3 days. Reheat the dish on the stove or in the microwave, adding a little water or broth to prevent the sauce from thickening too much.

Freezing this dish is not recommended due to the shrimp's texture, which can become rubbery after being frozen. However, if you need to freeze, store the sauce separately from the shrimp, and add fresh shrimp when reheating.

Yes, you can substitute ground pork with other meats such as chicken, turkey, or beef. Some reviewers have also used pork sausage or lobster to add variety to the dish.

Shrimp in Lobster Sauce is typically served over steamed rice. You can also pair it with noodles or vegetables like steamed broccoli or sautéed spinach for a complete meal.

If you find the dish too bland, you can enhance the flavor by adding a splash of sesame oil, a drizzle of soy sauce, or a little bit of chicken broth instead of water. Some reviewers also suggest adding fermented black beans or a splash of sherry for extra depth.

Yes, vegetables such as peas, carrots, and celery can be added to the dish. Some people like to make it a more hearty dish by incorporating additional vegetables or even adding lobster for extra flavor.

If you don't have cornstarch, you can substitute it with arrowroot powder or flour to thicken the sauce. However, cornstarch tends to work best for a smooth, glossy finish.

If the sauce turns out too thin, you can create a slurry with equal parts cornstarch and cold water, then stir it into the simmering sauce. Let it cook for another minute until the sauce thickens.

Comments

Betty Rivera

03/21/2025 01:00:14 AM

I concur that the original recipe is lacking in flavor. To enhance it, I substituted 1 cup of water with chicken stock after seeing it used in a sauce on another website, resulting in a much tastier dish. Additionally, I included a tablespoon of rinsed fermented black beans after stir-frying the shrimp, which greatly enhanced the flavor and brought it closer to the taste of restaurant takeout. Overall, a solid foundational recipe with room for personalization and improvement.

Edward Thomas

07/04/2023 01:04:13 AM

It was fantastic! I made some tweaks by adding peas, carrots, and celery, while leaving out the sugar.

Gregory Lee

11/11/2024 04:41:12 PM

I tried out this recipe, and found it to be a bit lacking in flavor, so I decided to make some substitutions. I swapped out 1/2 lb of pork sausage for the pork, and instead of using a pound of shrimp, I used half a pound of lobster tail and half a pound of shrimp. The dish turned out delicious! Appreciate the recipe.

Thomas Martin

03/23/2025 02:44:35 PM

The dish had an excessive amount of pork and lacked sufficient sauce. I recommend reducing the pork to 1/4lb and using a bit of sherry instead of water in the sauce. My preferred method is to stir fry the shrimp separately, set them aside, and then prepare the sauce. Combine the shrimp back in once the sauce reaches desired consistency to prevent overcooking.

Melissa Johnson

01/14/2023 12:17:10 PM

I absolutely ADORE this recipe! It's so quick, simple, and absolutely delicious! I especially enjoy adding chunks of lobster meat for an extra indulgent twist!!!

Patricia Scott

12/14/2023 05:50:48 AM

I came across Ms. Bowes' review while browsing. It is possible that the somewhat bland taste could be attributed to a possible error in the water measurement for the mixture. It might be more suitable to use 1 cup of water instead of the instructed 2 cups. However, the ratio of one tablespoon of water to one tablespoon of starch seems accurate.

Mary Williams

03/02/2024 06:46:36 PM

This recipe was incredibly easy and fast to prepare - it literally took no time at all! The taste was decent, unique, and enjoyable, but I found it a bit lacking in flavor - it could use some more seasoning. While it was fine on its own, it didn't resemble the shrimp in lobster sauce from our favorite local Chinese restaurant at all. I'll continue my search for a more authentic recipe. Thanks for sharing this one.

audio version

Cook Time: 20 minutes

Shrimp in Lobster Sauce Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Shrimp in Lobster Sauce Recipe