Shrimp with Lobster Sauce

This recipe for shrimp with lobster sauce is an easy, at-home version of a popular take-out dish. The sauce (which actually doesn’t contain any lobster at all!) is rich, flavorful, and coats the tender-cooked shrimp perfectly. Serve over warm rice or cauliflower rice for a simple, pleasing healthy meal.

What Makes This Recipe So Good

• Shrimp in lobster sauce is so easy to make! The recipe might look a little involved, but everything comes together quickly so you’ll have dinner on the table in no time at all.
• The delicious lobster sauce is a beautiful hybrid of light like a broth but thick like a cream sauce. It’s full of flavor from cooking sherry to soy sauce to delicious fresh ginger and garlic. You’ll fall in love!
• Any leftover shrimp with lobster sauce can be refrigerated up to 2 days if kept in an airtight container. I don’t recommend freezing it, though. To reheat, toss it on the stovetop to warm it through. Add small amounts of chicken broth to thin the sauce as needed.

Key Ingredients

Shrimp – Shrimp is the star of this shrimp with lobster sauce recipe! Wild-caught, frozen shrimp will be your best option for quality shrimp, unless you can buy them fresh off the boat and cook them right away.

Cooking Sherry – If you don’t have cooking sherry on hand, you could substitute drinking sherry, a dry white wine, or even apple cider vinegar. Keep in mind that cooking sherry generally has salt added to preserve its shelf-life, so you might want to use a low sodium soy sauce to offset the added salt in the sherry.

Egg Whites – A beaten egg white added right at the end thickens up the lobster sauce a little without needing to use anything heavy like cream.

Chef’s Tips

• Shrimp cooks quickly, so don’t walk away from your pan. You want to cook the shrimp until it’s just opaque, then quickly add the sauce ingredients. Too long on the heat will make your shrimp dense and rubbery.
• Some restaurant versions of shrimp with lobster sauce use ground pork in the sauce. If you’d like to include ground pork in your meal, cook and crumble it in the wok first, then drain the fat from the pan. After you’ve drained the fat, you can proceed with the recipe as written!
• Since the main dish doesn’t take much time at all to cook, you’ll want to start any rice or other side dishes before cooking the shrimp. Try to time it so your shrimp can come straight out of the wok and onto the table!
• If you’d like to add a little more color and flavor to your shrimp with lobster sauce, use a mix of frozen peas and carrots instead of just frozen peas! The carrots complement the rest of the recipe nicely.

Other Seafood Recipes You’ll Enjoy

• Blackened Shrimp with Remoulade Sauce
• Cajun Shrimp
• The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)
• Baked Fish with Lemon-Garlic Butter
• Air Fryer Salmon