This Shrimp with Lobster Sauce is a tasty seafood dish that combines juicy shrimp with a rich, creamy sauce. It’s perfect for impressing guests or enjoying a cozy night in!
Key Ingredients & Substitutions
Shrimp: I recommend using large shrimp for a satisfying bite. If you can’t find fresh, frozen shrimp works great too! Just be sure to thaw them properly before cooking. For a twist, try scallops or firm fish like cod.
Fermented Black Beans: They add depth to the sauce, but if you’re unsure about them, just omit or replace with soy sauce for saltiness. You can also use miso paste for a different flavor.
Shaoxing Wine: This wine enhances flavor, but dry sherry is an excellent substitute. If you want to skip alcohol, use a bit of extra chicken stock with a dash of vinegar for acidity.
Vegetable Oil: Any neutral oil works well, but I prefer peanut oil for its flavor. If you’re avoiding peanuts, canola or sunflower oil will do just fine.
How Can I Achieve the Perfectly Silky Sauce?
The sauce is key to this dish, so some techniques can help you nail it. Start by cooking your aromatics—garlic and ginger—until fragrant but don’t let them brown; they can become bitter.
- Always add the cornstarch slurry gradually while stirring. This keeps the sauce smooth.
- Lower the heat before adding the eggs to avoid scrambling them. Gently stir to create ribbons, adding richness to your sauce.
- Keep tasting! Adjust seasoning with salt and pepper as needed to ensure balanced flavors.
Enjoy making your Shrimp with Lobster Sauce! It’s a delightful, uncomplicated dish that is sure to impress.
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
For the Dish:
- 1 lb large shrimp, peeled and deveined (tails on or off as preferred)
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/2 cup finely chopped green onions (separate white and green parts)
- 1/2 cup finely chopped carrots
- 1/4 cup fermented black beans, rinsed and mashed (optional for authentic flavor)
- 1/4 cup chicken broth or seafood stock
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- Cooked white rice, for serving
- Additional chopped green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to cook. In just half an hour, you’ll have a delicious meal ready to serve, perfect for a quick weeknight dinner or special occasion!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by peeling and deveining the shrimp if they aren’t already ready. Pat them dry with a paper towel and sprinkle a little salt and pepper over them for seasoning.
2. Cook the Shrimp:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set them aside on a plate.
3. Sauté Aromatics:
In the same skillet, add the minced garlic, ginger, and the white parts of the chopped green onions. Stir-fry these for about 30 seconds or until they become fragrant, being careful not to let them burn.
4. Add Vegetables:
Next, add the finely chopped carrots and the mashed fermented black beans (if using). Stir-fry for another 1-2 minutes until the carrots start to soften a bit.
5. Make the Sauce:
Pour in the chicken broth (or seafood stock), soy sauce, Shaoxing wine, sesame oil, and sugar. Stir everything together and bring the mixture to a gentle simmer.
6. Thicken the Sauce:
Slowly stir in the cornstarch slurry while mixing constantly to help thicken the sauce. Keep stirring until the sauce reaches your desired consistency.
7. Create Silky Egg Ribbons:
Reduce the heat and gently drizzle in the beaten eggs, stirring slowly to create silky ribbons of egg throughout the sauce. This will give the sauce a lovely texture!
8. Combine Shrimp and Sauce:
Return the cooked shrimp to the pan and toss them gently to coat with the sauce. Let it cook for another minute just to warm the shrimp through.
9. Final Seasoning:
Taste your dish and adjust the seasoning with a bit of salt and pepper if necessary. Once you’re happy with the flavor, remove the pan from the heat.
10. Serve Up:
Serve the shrimp with lobster sauce over a bed of steamed white rice. Garnish with the green parts of the chopped green onions for a fresh touch!
Enjoy your comforting and flavorful Shrimp With Lobster Sauce!
Can I Use Frozen Shrimp for This Dish?
Absolutely! Frozen shrimp work well; just be sure to thaw them completely in the fridge overnight or by placing them in a sealed bag submerged in cold water. Pat them dry before cooking to avoid excess moisture in the pan.
What Can I Substitute for Shaoxing Wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. For a non-alcoholic option, use an extra splash of chicken broth mixed with a little white vinegar for acidity.
Can I Make It Ahead of Time?
You can prepare the shrimp and sauce ahead of time and store them separately in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth to loosen the sauce, and then serve over freshly cooked rice.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat, adding a little water or broth if it seems dry. Stir occasionally for even heating.
