Lobster Sauce With Shrimp Recipe (Easy, Homemade)

This lobster sauce recipe with shrimp is a simple at-home variation of a famous restaurant meal.

The sauce is rich, aromatic, and properly coats the tender-cooked shrimp (despite the fact that it contains no lobster!). For a quick and healthful supper, serve overheated rice or cauliflower rice.

Why Is This Recipe So Delicious?

• It’s incredibly simple to make shrimp in the lobster sauce! Although the recipe appears to be complicated, everything comes together quickly, and you’ll have supper on the table in no time.
• The lobster sauce is a great blend of lightness and thickness, similar to a broth yet thicker than a cream sauce. From cooking sherry to soy sauce to exquisite fresh ginger and garlic, it’s packed with flavor. You’ll be smitten!
• If preserved in an airtight container, any leftover shrimp with lobster sauce can be refrigerated for up to 2 days. However, I do not recommend freezing it. To reheat, place it on the stovetop and heat until warm. As needed, thin the sauce with tiny amounts of chicken broth.

Important Ingredients

Shrimp – The star of this shrimp with lobster sauce recipe is the shrimp! Unless you can buy them fresh off the boat and prepare them right away, wild-caught, frozen shrimp will be your best option for quality shrimp.

If you don’t have cooking sherry on hand, you can use drinking sherry, a dry white wine, or even apple cider vinegar as a substitute. Keep in mind that cooking sherry is usually salted to extend its shelf life, so you may want to use a low-sodium soy sauce to balance out the added salt.

Egg Whites – A beaten egg white added immediately before serving thickens the lobster sauce without the addition of anything heavy like cream.

Chef’s Advice

• Don’t walk away from your pan while the shrimp is cooking. Cook the shrimp until it’s just opaque, then add the sauce ingredients fast. If you cook your shrimp for too long, they will become thick and rubbery.
• Ground pork is included in some restaurant versions of shrimp with lobster sauce. If you want to use ground pork in your dish, the first cook and crumble it in the wok, then drain the grease. You can now proceed with the recipe as written after draining the fat!
• Because the main meal takes so little time to prepare, any rice or other side dishes should be prepared before the shrimp. Try to time it so that your shrimp are ready to eat right out of the pan!
• Use a mixture of frozen peas and carrots instead of simply frozen peas to give your lobster sauce shrimp a little more color and taste! The carrots go well with the rest of the dish.

Lobster Sauce With Shrimp

This shrimp with lobster sauce recipe is a simple at-home variation of a famous restaurant meal. The sauce is rich, aromatic, and properly coats the tender-cooked shrimp (despite the fact that it contains no lobster!). For a quick and healthful supper, serve overheated rice or cauliflower rice.

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 For Lobster Sauce

1. Season the shrimp to taste with salt and pepper. Place aside.
2. Over medium heat, heat the oil in a wok or big pan. Add the ginger and garlic to the heated oil. Cook for about 1 minute, or until aromatic.
3. Add the shrimp to the wok. Cook until the fish is opaque, about 1-3 minutes.
4. Cooking sherry, chicken stock, frozen peas, soy sauce, and sugar are added to the pot. Stir everything together. Bring to a low simmer.
5. Mix cornstarch and water in a small bowl until a slurry forms. In a wok, stir the slurry into the shrimp mixture.
6. Return the mixture to a low simmer, then remove the wok from the heat. Pour in the beaten egg white quickly. Stir.
7. Garnish with chopped scallions and serve immediately over warm rice or riced cauliflower.

Notes

• To make it Keto, thicken the sauce with almond flour or a little bit of xanthan gum instead of cornstarch. Swerve can be substituted for sugar. Over cauliflower rice, serve the shrimp.
• Use tamari or coconut aminos instead of soy sauce to make it gluten-free. Make sure the chicken broth you’re using is gluten-free.
• Make it Paleo by substituting coconut aminos for soy sauce and coconut sugar for sugar. Over cauliflower rice, serve.

This recipe serves around 4 people. The nutritional statistics indicated are for one serving of shrimp only, and do not include any rice or cauliflower rice.

The exact macros may differ significantly based on the brand or type of components 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