Shrimp with Lobster Sauce is a tasty dish that brings together tender shrimp and rich, creamy lobster sauce. It’s like a seafood hug on a plate!
Making this delight is fun and simple. I love serving it over rice because it soaks up that yummy sauce. Trust me, you’ll want to savor every bite! 😊
Key Ingredients & Substitutions
Shrimp: Use large shrimp for the best texture. If you’re allergic to shellfish or just prefer another protein, try chicken or tofu as a substitute. Just adjust cooking times accordingly!
Vegetable Oil: This is for stir-frying, but can be replaced with sesame oil for a nuttier flavor. Olive oil isn’t recommended for high-heat cooking in this dish.
Garlic and Ginger: Fresh garlic and ginger are key for flavor. You can use garlic powder and ground ginger in a pinch, but fresh really shines here!
Chicken Broth: If you’re looking for a lighter option, vegetable broth works perfectly as well. Just check the label for low-sodium options to keep the dish balanced.
Eggs: The eggs add creaminess, but if you want a vegan version, you can skip them or use silken tofu to mimic that smooth texture.
How Do I Perfectly Cook the Shrimp?
Cooking shrimp perfectly is crucial to keeping them tender and juicy. Here’s how to do it right:
- Ensure your shrimp are thawed if using frozen shrimp. Pat them dry to avoid excess water.
- Heat your skillet before adding oil. This will help the shrimp sear nicely rather than steam.
- Cook shrimp just until they turn pink and opaque, usually for about 2-3 minutes. Overcooked shrimp will be rubbery.
- Remove the shrimp while they’re still slightly undercooked; they will continue cooking once added back into the sauce.
Following these tips will ensure your shrimp are the star of the dish! Enjoy your cooking! 🍤
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
For The Dish:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off based on preference)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 3 green onions, chopped (separate white and green parts)
- 1/2 cup finely diced carrots
- 1/2 cup finely diced water chestnuts (optional)
- 2 eggs, beaten
- 1 1/2 cups chicken broth
- 2 tsp soy sauce
- 1 tsp Shaoxing wine or dry sherry (optional)
- 1 tbsp oyster sauce
- 1/4 tsp white pepper
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt to taste
- Chopped green onion greens for garnish
Time Needed:
This recipe takes about 10 minutes for prep and around 15 minutes to cook, so you’ll have a delicious meal ready in about 25 minutes! Perfect for a quick weeknight dinner or a fancy weekend treat!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. You want it hot enough for stir-frying.
2. Sauté Aromatics:
Add the white parts of the chopped green onions, minced garlic, and ginger to the hot oil. Stir-fry them for about 30 seconds until they smell amazing and fragrant.
3. Cook the Veggies:
Next, toss in the diced carrots and, if you like, the water chestnuts. Cook them for about 2-3 minutes, stirring, until they get a little tender.
4. Cook the Shrimp:
Add the shrimp to the skillet. Cook them for about 2-3 minutes or until they turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside.
5. Make the Broth:
Pour the chicken broth into the skillet, bringing it to a gentle simmer. This will be the base of your sauce.
6. Add Seasoning:
Stir in the soy sauce, Shaoxing wine (if using), oyster sauce, and sprinkle in the white pepper for flavor.
7. Create Egg Ribbons:
Now, slowly pour in the beaten eggs while stirring the broth gently. This will create lovely egg ribbons in your sauce.
8. Thicken the Sauce:
Give the cornstarch slurry a quick stir to mix it again. Gradually add it to your simmering sauce while continuously stirring until the sauce thickens nicely.
9. Combine Everything:
Return the shrimp to the skillet, tossing gently to coat them in the sauce, heating them through for about another minute.
10. Season to Taste:
Before serving, taste the dish and adjust with salt or more soy sauce if you like it saltier.
11. Garnish and Serve:
Finally, garnish your delicious shrimp with the chopped green onion greens. Serve immediately over steamed white rice to soak up that tasty sauce!
Enjoy your creamy, savory Shrimp with Lobster Sauce that’s bursting with flavor and sure to impress—delicious and satisfying!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. You can thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water for about 30 minutes.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through, being careful not to overcook the shrimp.
Can I Make This Dish Ahead of Time?
While it’s best enjoyed fresh, if you want to prep in advance, you can cook the shrimp and sauce separately and store them. When you’re ready to serve, just reheat and combine for a fresh taste!
What Can I Substitute for the Eggs?
If you’re avoiding eggs, you can skip them or use silken tofu blended until smooth to add creaminess to the sauce without the eggs. Just stir it in after the broth simmers for a rich texture.
