This Shrimp with Lobster Sauce is a creamy and rich dish that brings the taste of the sea right to your plate. Juicy shrimp are cooked with a velvety sauce made from lobster, making it extra special!
Honestly, it feels like a fancy restaurant meal, but it’s easy to whip up at home! I enjoy serving it over rice to soak up all that delicious sauce. You’ll want seconds for sure! 🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here, but don’t fret if you can only find medium ones. The size affects cooking time, so keep an eye on them as they cook quickly!
Ground Pork: This ingredient adds a nice depth of flavor, but if you’re looking for a lighter dish or need a substitute, you can use cooked chicken, turkey, or even omit it altogether for a vegetarian option.
Fermented Black Beans: These bring an amazing umami flavor. If they’re hard to find, you can substitute with black bean sauce, though the flavor won’t be exactly the same. I recommend trying to find the fermented ones if you can!
Shaoxing Wine: This Chinese cooking wine enhances the dish’s flavor. A good substitute is dry sherry or white wine, but if you want to skip the alcohol, use extra chicken broth.
How Do I Achieve Perfectly Cooked Shrimp?
Cooking shrimp perfectly is all about timing. They can turn rubbery if overcooked, so watch closely! Here’s how:
- Heat your oil and aromatics first to get that flavor base going.
- Add shrimp after your sauce is simmering, and cook just until they turn pink and opaque, about 2-3 minutes.
- Remove from heat as soon as they’re done; they continue to cook slightly off the heat!
This way, your shrimp will remain tender and juicy every time. Enjoy!
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
For the Dish:
- 1 pound large shrimp, peeled and deveined (tails on or off as preferred)
- 2 tablespoons vegetable oil
- 3 cloves garlic, finely minced
- 1 tablespoon ginger, minced
- 1/4 cup chopped green onions (white and green parts separated)
- 1/2 cup cooked ground pork (optional)
- 1 cup chicken broth
- 1 tablespoon fermented black beans, rinsed and lightly mashed
- 2 teaspoons soy sauce
- 1 teaspoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 1 large egg, lightly beaten
- Salt and white pepper to taste
- Additional chopped green onions for garnish
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and another 15-20 minutes for cooking, making it quick enough for a weeknight dinner! You’ll have a total of about 30-35 minutes from start to finish, which is perfect for an easy and delicious meal.
Step-by-Step Instructions:
1. Prepare the Aromatics:
Begin by heating the vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry these ingredients until they become fragrant, which should take about 30 seconds.
2. Cook the Ground Pork (if using):
If you choose to include ground pork, add it to the pan now. Cook the pork until it turns brown and is fully cooked through, breaking it up with a spatula as you go. This should take a few minutes.
3. Add Fermented Black Beans:
Next, add the fermented black beans to the mixture and stir them in for about 30 seconds, allowing their flavor to infuse into the oil and other ingredients.
4. Create the Sauce:
Pour in the chicken broth and add the soy sauce, Shaoxing wine, oyster sauce, and sugar. Stir everything together and let the sauce come to a gentle simmer.
5. Cook the Shrimp:
Now it’s time to add the shrimp! Toss them into the pan and cook them just until they turn pink and opaque, which should take about 2-3 minutes. Be careful not to overcook; they cook fast!
6. Thicken the Sauce:
Gradually stir in the cornstarch slurry to thicken the sauce. Mix gently until the sauce becomes glossy and nicely thickened.
7. Add the Egg:
Slowly drizzle the beaten egg into the pan while gently stirring the sauce. This will create lovely egg ribbons throughout the dish.
8. Season to Taste:
Give the dish a taste and adjust the seasoning with salt and white pepper according to your preference.
9. Garnish and Serve:
Remove the pan from the heat and garnish with the green parts of the chopped green onions. Serve your shrimp with lobster sauce hot over a bed of steamed white rice to soak up all that delicious flavor.
Your Shrimp with Lobster Sauce is now ready to enjoy! This dish is a comforting, flavorful treat that combines seafood richness with aromatic flavors. Enjoy this quick and delightful meal!
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 placing them in the refrigerator overnight or submerging them in a bowl of cold water for about 30 minutes. Pat them dry before adding them to the pan to avoid extra moisture in the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm on the stove over low heat, stirring occasionally to ensure even heating. You may want to add a splash of chicken broth to keep the sauce from thickening too much.
Can I Make This Dish Spicier?
Definitely! For some heat, add chopped red chili peppers or a dash of chili oil when stir-frying the garlic and ginger. You can also serve it with a side of Sriracha or your favorite hot sauce to give each serving a kick!
Is It Possible to Make This Dish Without Pork?
Yes! You can easily omit the ground pork for a lighter version. The dish will still be delicious with just the shrimp and sauce. Alternatively, you could substitute it with another protein like chicken or tofu if desired!
