This Shrimp with Lobster Sauce is a tasty blend of shrimp cooked in a creamy, rich sauce. It’s packed with flavor and perfect for a special dinner!
The best part? You don’t need a fancy restaurant to enjoy this dish. I love serving it over rice for a filling meal that feels a bit fancy without the fuss!
Key Ingredients & Substitutions
Shrimp: Large shrimp works best for this recipe. If you can’t find large ones, medium shrimp will do, but adjust cooking time. For a budget-friendly option, frozen shrimp are a great alternative. Just ensure they’re fully thawed before cooking!
Vegetable Oil: This is used for its high smoke point. If preferred, you can swap it with peanut oil for an extra flavor boost or olive oil, but note it has a lower smoke point.
Fermented Black Beans: These add a unique depth to the sauce. If you want to skip them, use a dash of soy sauce or more oyster sauce. However, the traditional taste will be slightly different.
Chicken or Seafood Broth: Use low-sodium broth to control salt levels. Homemade broth is great too! If you’re vegetarian, vegetable broth can easily substitute without losing too much flavor.
Shaoxing Wine: This Chinese cooking wine enhances flavor. If unavailable, dry sherry is a good substitute. For a non-alcoholic option, you can use extra broth or a splash of rice vinegar.
How Do I Achieve the Perfect Sauce Consistency?
The sauce should be rich and velvety—just thick enough to cling to the shrimp and rice. Here’s how to get it right:
- Start by making sure the skillet is hot when adding the sauce ingredients. This helps bring out flavors quickly.
- Stir gently when adding the cornstarch slurry. This will prevent clumps and ensure an even thickness.
- Keep cooking for a minute or two after adding the slurry. It needs heat to activate and thicken properly.
- If you find the sauce too thick, simply add a splash of broth or water to loosen it up.
Practice makes perfect, so don’t hesitate to adjust the thickness to suit your taste!
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
For The Dish:
- 1 lb (450g) large shrimp, peeled and deveined with tails on
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 small onion, finely chopped
- 1/2 cup finely diced carrots
- 1/2 cup frozen peas or green peas
- 2 scallions (green onions), chopped (separate white and green parts)
- 1/4 cup fermented black beans, rinsed and mashed (optional but traditional)
- 1/2 cup chicken broth or seafood broth
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 large egg, lightly beaten
- Salt and white pepper to taste
- Cooked white rice for serving
- Fresh cilantro or additional chopped scallions for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-15 minutes to cook. So, in total, you’re looking at around 25-30 minutes from start to finish! Perfect for a weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Preparing the Shrimp:
Begin by patting the shrimp dry with a paper towel. This helps them sear nicely. Then, season the shrimp lightly with salt and white pepper to add flavor.
2. Cooking the Shrimp:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the shrimp. Cook for about 1-2 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Making the Sauce Base:
In the same skillet, add the remaining 2 tablespoons of oil. Toss in the minced garlic, ginger, the white parts of the scallions, onions, and carrots, and stir-fry them for about 2-3 minutes until fragrant and the vegetables are tender.
4. Adding Black Beans:
Next, stir in the mashed fermented black beans (if using) and cook for another minute until they become aromatic. This will add depth to your sauce.
5. Pouring in the Liquids:
Now, pour in the chicken or seafood broth, soy sauce, oyster sauce, and Shaoxing wine. Bring the mixture to a gentle simmer to let the flavors blend together.
6. Thickening the Sauce:
Slowly stir the cornstarch slurry into the sauce to thicken it. Keep cooking for another 1-2 minutes until the sauce coats the back of a spoon. This is where the magic happens!
7. Adding the Egg:
While stirring gently, drizzle the beaten egg into the sauce. Stir gently to create lovely silky ribbons of egg throughout the sauce.
8. Combining Peas and Shrimp:
Add in the peas, cooked shrimp, and most of the green parts of the scallions. Heat the mixture through for another 1-2 minutes. Take a moment to taste, adjusting if necessary with additional salt or white pepper.
9. Serving:
Time to plate up! Spoon hot, steamed white rice onto plates or in bowls. Ladle the shrimp and lobster sauce over the rice, and garnish with the remaining scallions and fresh cilantro, if desired. Enjoy this delicious, comforting meal!
Now, sit back and relish this fantastic dish that brings the flavors of the sea right to your table!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can leave them in the fridge overnight or place them in a sealed bag and submerge them in cold water for a quick thaw. Pat them dry to avoid excess moisture in the pan.
Can I Substitute Other Vegetables?
Yes! Feel free to customize the dish with other vegetables like bell peppers, snow peas, or broccoli. Just make sure to adjust the cooking time based on how long they take to soften.
How Can I Store Leftovers?
Store any leftover shrimp with lobster sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Can I Make This Recipe Without Black Beans?
Yes, you can omit the fermented black beans if you prefer. You might want to add a bit more soy sauce or oyster sauce for flavor, but the dish will still be delicious!