This Shrimp with Lobster Sauce is a mouthwatering dish that combines juicy shrimp with a creamy, rich lobster sauce. It’s like a little celebration on your plate!
Trust me, the sauce is so good you’ll want to lick the plate clean! I love serving it over rice for a delicious meal that’s both fancy and fun. Perfect for impressing dinner guests!
Key Ingredients & Substitutions
Shrimp: Use large, peeled, and deveined shrimp for the best texture. If fresh shrimp isn’t available, frozen shrimp can be a great alternative. Just make sure to thaw them first!
Vegetables: The combination of carrots, celery, and water chestnuts adds crunch and flavor. If you’re missing any, bell peppers or snow peas work well as substitutions.
Broth: Chicken broth adds depth, but you can substitute with vegetable broth or seafood stock if you prefer. Make sure it’s low sodium if you want to control the saltiness.
Egg: The egg gives the sauce a nice texture. If you’re avoiding eggs, you can skip it or use a bit of silken tofu blended into the sauce for creaminess.
Oyster Sauce: This sauce enhances the flavor but can be replaced with hoisin sauce or a vegetarian oyster sauce made from mushrooms for a similar taste.
How Do You Get the Sauce Perfectly Thick?
The key to achieving that rich, glossy sauce is the cornstarch slurry. This technique is essential for thickening without clumps. Here’s how to do it:
- Mix 1 tsp of cornstarch with 2 tbsp of cold water in a small bowl until smooth.
- Pour the slurry into the boiling sauce gradually, stirring constantly.
- Keep stirring until the sauce thickens, which should take just 1-2 minutes. It should be glossy and coating the back of a spoon.
Don’t forget to adjust the thickness by adding a bit more broth if it gets too thick!
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 cup finely chopped green onions (white and green parts separated)
- 1/4 cup finely diced carrots
- 1/4 cup finely diced celery
- 1/4 cup finely diced water chestnuts (optional)
- 1/2 cup chicken broth or seafood stock
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp Shaoxing wine or dry sherry (optional)
- 1/2 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 large egg, lightly beaten
- Salt and white pepper to taste
- Sliced green onions for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 10 minutes for cooking, so you can have a delicious meal ready in just 25 minutes! That’s perfect for a quick weeknight dinner or when you want to impress guests without too much fuss.
Step-by-Step Instructions:
1. Cook the Shrimp:
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the shrimp. Cook them for about 2 minutes on each side until they’re pink and just cooked through. Remove the shrimp from the pan and set them aside on a plate. This will keep them nice and tender.
2. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and the white parts of the green onions along with the diced carrots, celery, and water chestnuts (if using). Stir-fry everything for about 2-3 minutes until the vegetables are softened but still crisp. This will add flavor and color to your dish!
3. Make the Sauce:
Next, pour in the chicken broth (or seafood stock), soy sauce, oyster sauce, Shaoxing wine (if you’re using it), and sugar. Bring this mixture to a boil so all those flavors develop beautifully.
4. Thicken the Sauce:
Now it’s time to thicken the sauce. Stir in the cornstarch slurry while constantly stirring. Keep stirring until the sauce becomes glossy and thickens, which should take about 1-2 minutes. You’ll see it transform into a luscious sauce!
5. Add the Egg:
Slowly drizzle in the beaten egg while stirring the sauce gently. This will create lovely ribbons of cooked egg throughout the sauce, adding richness and a great texture.
6. Combine with Shrimp:
Return the cooked shrimp to the pan and gently toss everything together until the shrimp are nicely coated in that delicious sauce. Heat through for an additional minute so everything warms up beautifully.
7. Season and Serve:
Finally, season your dish with salt and white pepper to taste. Serve it hot, garnished with the green parts of the sliced green onions. This dish is perfect over a bed of steamed rice or noodles!
Enjoy your Shrimp With Lobster Sauce, a creamy and savory dish that’s packed with flavor and sure to please everyone at the table!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. You can do this by leaving them in the refrigerator overnight or placing them in a sealed bag and submerging them in cold water for about 30 minutes. Pat them dry before cooking to avoid excess moisture.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, you can substitute it with dry sherry or even a splash of white wine. For an alcohol-free option, try using chicken broth with a little bit of rice vinegar for a hint of acidity.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave, being careful not to overcook the shrimp, as they can become tough if heated too long.
Can I Add More Vegetables?
Definitely! Feel free to get creative with your vegetable choices. Bell peppers, snow peas, or snap peas are great additions that can enhance the flavor and texture of the dish.