Name: Shrimp with Lobster Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound large shrimps, peeled and deveined; 2 teaspoons rice vinegar; 1 teaspoon salt; 1 tablespoon cornstarch; ½ teaspoon neutral cooking oil; 4 cups water; 2 teaspoons chicken bouillon powder; 1¼ teaspoons salt; ¼ teaspoon sugar; Generous dash white pepper (or to taste); 4 tablespoons cornstarch mixed with 4 tablespoons cool water (cornstarch slurry); 1 cup frozen peas and carrots, thawed and drained; 2 large egg whites, beaten; 1 tablespoon garlic, minced (about 2 cloves); 1 stalk green onion, sliced (keep white and green parts separated); 1 tablespoon neutral cooking oil; 1 teaspoon toasted sesame oil

Jump to Recipe· 3.9 from 88 reviews

If you love the comforting flavors of classic Chinese takeout, then this Shrimp with Lobster Sauce Recipe will quickly become one of your favorites to make at home. It features plump, succulent shrimp cooked in a savory white sauce that’s perfectly balanced with fragrant garlic, tender peas and carrots, and those irresistible feathery egg white ribbons that add both texture and elegance. Best of all, this recipe is incredibly fast and simple, requiring just a handful of ingredients that come together in under 30 minutes for a dish that feels special yet easy enough for any weeknight.

Ingredients You’ll Need

A clear glass bowl filled with about a dozen raw shrimp that have a glossy, wet texture. The shrimp are pale gray with hints of pink and are arranged loosely inside the bowl. The bowl sits on a white marbled surface, creating a clean and bright background. The shrimp tails show some pink color while the bodies appear translucent and slightly shiny from moisture. Photo taken with an iphone --ar 4:5 --v 7

This Shrimp with Lobster Sauce Recipe shines because of its straightforward and essential ingredients. Each one plays a crucial role in bringing the rich, authentic flavors, the silky texture, and vibrant colors to your plate, ensuring every bite is a delight.

1 pound large shrimps peeled and deveined: The star protein with a sweet, tender bite.
2 teaspoons rice vinegar: Adds a subtle brightness and balances the richness.
1 teaspoon salt: Enhances all the natural flavors.
1 tablespoon cornstarch: Creates that velvety coating on the shrimp when marinated.
½ teaspoon neutral cooking oil: Helps the marinade cling and lightly tenderizes.
4 cups water: The base for your flavorful white sauce broth.
2 teaspoons chicken bouillon powder: Provides a deep savory umami foundation.
1¼ teaspoons salt: For seasoning the sauce perfectly.
¼ teaspoon sugar: Balances and brightens the sauce flavors.
White pepper (dash): Adds a gentle warmth without overpowering.
4 tablespoons cornstarch slurry: To thicken the sauce to luscious perfection.
1 cup frozen peas and carrots: Adds texture and pops of color.
2 large egg whites beaten: Creates delicate, cloud-like egg ribbons throughout the sauce.
1 tablespoon minced garlic: Infuses fragrant depth.
1 stalk green onion (white and green parts divided): For aromatic bursts and garnish.
1 tablespoon neutral cooking oil: For stir-frying the aromatics.
1 teaspoon toasted sesame oil: Adds a nutty, finishing boost of flavor.

How to Make Shrimp with Lobster Sauce Recipe

Step 1: Marinate the Shrimp

Start by mixing the peeled and deveined shrimp with rice vinegar and salt to lightly season and tenderize. Stir in the cornstarch to coat each shrimp evenly—this ensures a silky smooth texture once cooked. Finish with the neutral oil to help the marinade cling. Set this aside, as marinated shrimp make a huge difference in the finished dish’s mouthfeel and flavor.

Step 2: Prepare the Aromatics and Broth

Heat oil in a wok or large saucepan over medium-high heat, then quickly stir-fry the minced garlic and the white parts of the green onion until fragrant, about 15 seconds. This quick step releases all the essential aromas that underpin the sauce. Next, add water, chicken bouillon powder, salt, sugar, and a generous dash of white pepper. Bring the mixture to a boil to form your flavorful broth base.

Step 3: Cook the Shrimp in the Broth

Once the broth is boiling, add all the marinated shrimp at once, stirring gently to separate and cook through. This should take about 30 seconds, depending on the size of your shrimp—they’ll turn a beautiful pinkish-orange and curl slightly into a tight “O” shape. Remove the shrimp from the pot and set them aside so the sauce can thicken properly without overcooking the seafood.

Step 4: Thicken the Sauce and Add Vegetables

Lower the heat to medium and stir the cornstarch slurry to remix it. Gradually drizzle the slurry into the simmering broth while stirring. Watch the sauce quickly thicken into a glossy, velvety texture. At this point, add the thawed peas and carrots, folding them in for wonderful bursts of sweetness and rich color.

Step 5: Create the Egg White Ribbons

Slowly drizzle the beaten egg whites into the thickened sauce in a thin, circular stream. Let the egg whites sit for a moment before stirring; this technique forms delicate, feathery ribbons that are the signature of an authentic Shrimp with Lobster Sauce Recipe.

Step 6: Finish and Combine

Return the cooked shrimp to the pot along with the toasted sesame oil and the green parts of the sliced green onion. Give everything a gentle stir to combine the flavors beautifully. Your dish is now ready to plate, boasting silky sauce, tender shrimp, and those irresistible egg ribbons.

How to Serve Shrimp with Lobster Sauce Recipe

A white scalloped bowl filled with a thick, creamy soup that has several orange shrimp visible, along with small bright green peas and small bits of orange carrot scattered throughout. A wooden spoon is lifting a shrimp with some soup, showing the shrimp’s smooth, shiny texture and the soup’s thick, slightly translucent quality. The bowl is on a white marbled surface with a beige cloth underneath, and there is a white container with a wooden lid in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes make this dish shine even more. Freshly sliced green onion tops add a pop of color and subtle crunch. For an extra touch, a sprinkling of toasted sesame seeds can enhance both texture and aroma, making every bite feel special.

Side Dishes

This Shrimp with Lobster Sauce Recipe pairs wonderfully with fluffy steamed white rice that soaks up every bit of the luscious sauce. For variety, serve alongside crisp egg rolls or crunchy stir-fried vegetables to round out the meal with complementary textures and flavors.

Creative Ways to Present

If you want to impress guests or add a fun twist, try serving the dish in individual shallow bowls topped with a small mound of rice in the center, ladling the sauce and shrimp around it. You can also elevate presentation by adding edible flowers or finely chopped fresh herbs like cilantro for a fresh burst of flavor and color.

Make Ahead and Storage

Storing Leftovers

Place any leftover shrimp with lobster sauce in an airtight container and refrigerate. It will keep well for up to 2 days. The sauce might thicken further as it cools, but stirring in a little water or broth when reheating helps return it to the perfect consistency.

Freezing

Freezing is not recommended for this Shrimp with Lobster Sauce Recipe as the sauce texture can change and shrimp may become rubbery. For best flavor and quality, enjoy freshly made or refrigerate and consume within a couple of days.

Reheating

To reheat, gently warm the shrimp and sauce in a saucepan over low to medium heat, stirring frequently. Add a splash of water or broth if the sauce feels too thick. Avoid microwaving to keep the shrimp tender and maintain the smooth sauce texture.

FAQs

Can I use whole eggs instead of egg whites only?

Yes! Using whole eggs will still create those lovely ribbons, although the color will be slightly more golden instead of pure white. This is perfectly fine if you don’t mind a bit of color variation in your egg ribbons.

What can I substitute for chicken bouillon powder?

You can substitute with low-sodium chicken broth or even vegetable broth for a lighter taste. Just remember to adjust salt levels accordingly since bouillon powder is quite concentrated.

Is it necessary to marinate the shrimp?

Marinating shrimp in rice vinegar, salt, and cornstarch might seem like an extra step, but it makes a huge difference by tenderizing the shrimp and giving them a beautifully smooth texture once cooked. It’s highly recommended for an authentic taste and mouthfeel.

Can I make this recipe gluten-free?

Absolutely! Make sure to use gluten-free cornstarch and a gluten-free chicken bouillon or broth. Most of the other ingredients are naturally gluten free, so this recipe is quite easy to adapt.

What type of shrimp works best?

Large peeled and deveined shrimp work best—they cook quickly and remain succulent. Using fresh or high-quality frozen shrimp will ensure the best flavor and texture in your Shrimp with Lobster Sauce Recipe.

Final Thoughts

This Shrimp with Lobster Sauce Recipe is a total crowd-pleaser that brings the comforting flavors of your favorite Chinese takeout straight into your kitchen without any hassle. The combination of tender shrimp, silky white sauce, colorful vegetables, and delicate egg ribbons is just irresistible. I hope you give this recipe a try soon—it’s one to keep in your regular rotation for busy nights or when you want a delicious, homemade meal that feels special. Happy cooking and even happier eating!