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Shrimp with Lobster Sauce

Jasmine Comer
Jasmine Comer Posted: 06/03/21 Updated: 12/13/21
5
/5
6 Comments
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DF Dairy Free GF Gluten Free K Keto LC Low Carb P Paleo

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Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for shrimp with lobster sauce
Pin graphic for 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.

Shrimp with lobster sauce on a bed of rice in a white bowl with a fork

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.
Closeup of shrimp with lobster sauce and peas on a bed of rice in a white bowl

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

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Closeup of shrimp with lobster sauce and peas on a bed of rice in a white bowl
5 from 4 votes

Shrimp with Lobster Sauce

Prep:10 minutes
Cook:10 minutes
Total:20 minutes
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.
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4

Ingredients

  • 12 ounces shrimp peeled, deveined
  • salt to taste
  • pepper to taste
  • 2 tablespoons avocado oil or other neutral oil
  • 1 1-inch piece ginger grated
  • 2 cloves garlic minced
  • ½ tablespoon cooking sherry
  • 1 cup chicken broth
  • ½ cup frozen peas
  • 2 teaspoons soy sauce see Notes
  • ¼ teaspoon sugar see Notes
  • 1 tablespoon cornstarch see Notes
  • 2 tablespoons water
  • 1 egg white beaten
  • 1 scallion chopped, for garnish

Equipment

  • Wok or large pan
  • Small bowl

Instructions 

  • Season shrimp with salt and pepper to taste. Set aside.
  • Heat oil in wok or large pan over medium heat. When oil is hot, add ginger and garlic. Cook until fragrant, approximately 1 minute.
    Large wok with oil, ginger, and garlic
  • Add shrimp to wok. Cook until opaque, approximately 1-3 minutes.
    Seasoned shrimp in a large wok
  • Add in cooking sherry, chicken broth, frozen peas, soy sauce, and sugar. Stir to combine. Bring mixture to simmer.
    Other ingredients added to large wok with shrimp
  • In small bowl, mix together cornstarch and water until slurry forms. Stir slurry into shrimp mixture in wok.
    Shrimp in slurry in a wok
  • Bring mixture to simmer again, then remove wok from heat. Quickly pour in beaten egg white. Stir.
  • Serve immediately over warm rice or riced cauliflower, garnish with chopped scallions.

Notes

  • Make it Keto: Instead of cornstarch, use almond flour or a small amount of xanthan gum to thicken sauce. Use Swerve instead of sugar. Serve shrimp over cauliflower rice.
  • Make it Gluten Free: Use tamari or coconut aminos instead of soy sauce. Make sure your chicken broth is gluten free.
  • Make it Paleo: Use coconut aminos instead of soy sauce, and coconut sugar instead of sugar. Serve over cauliflower rice.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving of shrimp, not including any rice or cauliflower rice. Actual macros may vary slightly depending on specific brands or types of ingredients used.

Nutrition Information

Serving: 1serving, Calories: 184kcal, Carbohydrates: 6g, Protein: 20g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 214mg, Sodium: 1058mg, Potassium: 195mg, Fiber: 1g, Sugar: 1g, Vitamin A: 170IU, Vitamin C: 16mg, Calcium: 138mg, Iron: 2mg, Net Carbs: 5g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Jasmine Comer

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Jasmine Comer

Meet Jasmine Comer

Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.

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  1. Jenny says

    Posted on 10/29/22 at 3:32 pm

    What can you substitute for egg?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 11/1/22 at 10:57 pm

      We haven’t tested it with any egg substitutes. So sorry! Let us know if you do!

      Reply
  2. Elyce says

    Posted on 2/21/22 at 5:17 pm

    Absolutely delicious – 3rd time making this – recipe as written – Love it~5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 3/1/22 at 11:07 am

      Wonderful!5 stars

      Reply
  3. Becca Sloane says

    Posted on 6/8/21 at 8:48 am

    Yummy this looks scrumptious!5 stars

    Reply
  4. Sabrina says

    Posted on 6/3/21 at 10:02 pm

    great sauce, love the sherry flavor too, thank you!5 stars

    Reply

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