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–+ servings
Closeup of shrimp with lobster sauce and peas on a bed of rice in a white bowl

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

Equipment

  • Wok or large pan
  • Small bowl

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

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

Serving Size: 1serving | Calories: 184cal | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 1058mg | Potassium: 195mg | Total Carbs: 6g | Fiber: 1g | Sugar: 1g | Net Carbs: 5g | Vitamin A: 170IU | Vitamin C: 16mg | Calcium: 138mg | Iron: 2mg
Recipe By:Jasmine Comer