Shrimp in Lobster Sauce (Chinese Recipe)

Shrimp in Lobster Sauce is a classic Chinese-American dish you can find at many Chinese restaurants-but it's also incredibly easy to make at home! Tender shrimp are stir-fried in a silky sauce made with garlic, green onions, chicken broth, and more, creating a comforting dish full of savory, aromatic flavor. Here's how to make it yourself.

Jump to:

• What is shrimp in lobster sauce?
• How to make shrimp with lobster sauce?
• Storage & Reheating
• Frequently Asked Questions
• Shrimp in Lobster Sauce Recipe
• Pin for later!
• More Delicious Seafood Recipes!

What is shrimp in lobster sauce?

Despite the name, there's no lobster in Shrimp in Lobster Sauce! The name comes from a Cantonese-style sauce originally used for cooking lobster, featuring ingredients like garlic, ginger, green onions, and sometimes fermented black beans.

To make the dish more affordable and accessible, Chinese restaurants in North America swapped lobster with shrimp-and Shrimp in Lobster Sauce (蝦龍糊) was born.

It's often called a "white sauce" dish because it doesn't use soy sauce as the base (unlike many darker, brown-sauce dishes). The end result is savory, light, and satisfying-perfect when you're craving Chinese food but want something a bit lighter.

By the way this is similar to how Eggplant in Garlic Sauce in Chinese is actually called "Fish Flavor Eggplants" but there's no fish in the dish. The sauce is basically often used to cook fish with!

Optional Add-Ins & Variations

• Peas AND Carrots: Want to add more color and texture? You can use both peas and carrots (fresh or frozen diced carrots work well) for extra veggies in this dish.
• Soy Sauce Boost: For a touch more umami and color, stir in 1 tablespoon of soy sauce with the chicken broth-totally optional, but a tasty variation if you prefer a deeper flavor.

Here's a picture of when I made it with peas and carrots and soy sauce:

How to make shrimp with lobster sauce?

First gather your ingredients:

• 1 lb shrimp, peeled and deveined
• Marinade:
  • 1½ teaspoons cornstarch
  • 2 teaspoons michiu (rice cooking wine)
  • 1 teaspoon salt
• 2 tablespoons cooking oil
• 1 inch fresh ginger, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup frozen peas (or use peas and carrots if you'd like!)
• Cornstarch slurry:
  • 1 tablespoon cornstarch
  • 2 tablespoons water
• 1 egg, beaten
• ½ teaspoon white pepper or black pepper
• Salt, to taste
• Green onions, chopped (for garnish)
• Optional: 1 tablespoon soy sauce (for a richer umami flavor)

Marinate the Shrimp
In a bowl, mix shrimp with cornstarch, rice cooking wine, and salt. Let it marinate for about 15 minutes.

Stir-Fry the Shrimp
Heat oil in a wok or skillet over medium-high heat. Add shrimp and stir-fry for about 30 seconds on each side, just until they start to turn pink. Remove and set aside.

Make the Sauce
In the same pan, add chicken broth, ginger, garlic, and peas (or peas and carrots). If using soy sauce, add it now. Stir well and bring to a simmer.

Thicken the Sauce
Mix cornstarch and water in a small bowl to make a slurry. Slowly pour it into the simmering sauce while stirring to thicken. Add white pepper and salt to taste.

Add the Egg
While stirring the sauce, slowly swirl in the beaten egg to create silky ribbons.

Combine Everything
Return the shrimp to the pan. Toss everything together to coat the shrimp in the sauce.

Finish and Serve
Sprinkle with chopped green onions and serve hot with steamed rice.

Storage & Reheating

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• I don't recommend freezing this dish - the shrimp can turn rubbery and the sauce texture won't hold up well after thawing.

Reheating:

• Stovetop (best): Reheat gently in a skillet or saucepan over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. Stir until warmed through.
• Microwave (quick): Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between, until hot.

Frequently Asked Questions

Can I make this ahead of time?
You can marinate the shrimp and chop all the veggies a few hours in advance. Store everything separately in the fridge, then cook fresh for best results.

Why is it called "lobster sauce" if there's no lobster?
The sauce was originally used in Cantonese cooking for lobster. Chinese-American restaurants adapted it with shrimp, making the dish more affordable and accessible.

Can I use frozen shrimp?
Yes! Just thaw completely before cooking. Place the shrimp in a bowl of cold water for about 20-30 minutes, then pat dry before marinating.

Can I substitute the rice cooking wine?
Yes - dry sherry, white wine, or even skipping it altogether works if you don't have michiu on hand.

Pin for later!

Does it look super delicious? Do you wan to try it some time? Pin this recipe for later! While you're at it follow my Pinterest page for more!

More Delicious Seafood Recipes!

Whether you're cooking up a quick weeknight dinner or impressing guests with bold flavors, these seafood dishes are packed with taste and easy to whip up!

• Seafood Fried Rice - A tasty medley of shrimp, fish, and veggies stir-fried with rice. Fast, flavorful, and better than takeout!
• Seafood Stir Fry with Shrimp and Squid - This saucy stir fry comes together with shrimp, squid, scallions, and ginger. Perfect with rice or noodles!
• Red Braised Fish Filet - Deep flavors from chili bean paste, soy sauce, and aromatics make this dish a savory showstopper with a little heat.
• Pan Seared Chilean Sea Bass - Crispy on the outside, tender on the inside. This simple recipe elevates sea bass with minimal effort and max flavor.
• Pan Seared Cod - Light, flaky, and golden-this quick pan seared cod is a go-to for busy nights when you want something healthy and satisfying.