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.
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.
- 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
- 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
- Wok or large pan
- Small bowl
- 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.
- Add shrimp to wok. Cook until opaque, approximately 1-3 minutes.
- Add in cooking sherry, chicken broth, frozen peas, soy sauce, and sugar. Stir to combine. Bring mixture to simmer.
- In small bowl, mix together cornstarch and water until slurry forms. Stir slurry into shrimp mixture in 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.
- 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.
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.