Every shellfish lover can remember the first time that they tucked into the delightful tastes of shrimp with lobster sauce. But did you know that those sensational experiences needn’t be limited to seafood restaurant visits? In truth, it is one of the simplest shrimp recipes to master.
This quick guide will help you discover the best shrimp with lobster recipes while also providing further insights into its nutritional values. Shrimply fantastic meal times await.
What is Shrimp with Lobster Sauce?
Shrimp with lobster sauce is a Cantonese-American dish that is served across various parts of North America. Despite its name, the recipe does not include lobster. Instead, the term “lobster sauce” comes from the fact that it uses a sauce that was originally created to be served with lobster.
The initial dish was called lobster Cantonese style (Toronto Life), which was introduced around the turn of the 20th century. However, restaurant owners soon realized that diners could not afford to eat lobster. So, they switched to shrimp as a more affordable option while continuing to use the famous sauce that had become so popular.
Shrimp with lobster sauce quickly took over from lobster Cantonese style to become the more commonly used option in Cantonese restaurants in North America throughout the 20th century and beyond. It remains a mainstay of Asian-American cuisine to this day.
Shrimp with Lobster Sauce Ingredients
Shrimp with lobster sauce is a dish that relies on two key components — the shrimp and the lobster sauce.
The right shrimp gives you a solid foundation for recreating the Cantonese-American classic at home. Maine Lobster Now’s 2 lbs cocktail shrimp is the perfect choice for roughly six portions. This type of shrimp provides the key characteristics that you should look for when preparing to create a shrimp with lobster sauce recipe. They are:
- They are large, plump shrimp that provide the firm texture and naturally sweet flavor that pairs perfectly with the lobster sauce.
- They are fully cooked, peeled, and deveined to provide optimal convenience when cooking. You can choose shrimp in their shells, but would need to remove them once cooked.
- They are flash-frozen to retain the fresh ocean tastes required to produce the Cantonese-American dish with an authentic flavor.
The lobster sauce is made using a variety of ingredients. While the exact list can vary slightly from one recipe to the next, the most commonly used items are: ground pork, soy sauce, garlic, cooking oil, cooking sherry, cornstarch, egg, salt, sugar, and water. Fermented black beans, scallions, peas, carrots, and aromatics may also be added.
Shrimp with lobster sauce is an authentic Cantonese-American recipe that can be enjoyed as a standalone dish. Alternatively, it may be accompanied by a variety of side dishes. Some of the options it is commonly served alongside include seaweed, white rice, stir-fried spinach, air-fried green beans, or other vegetable dishes associated with Asian cuisine.
Recipe for Shrimp with Lobster Sauce
Shrimp with lobster sauce, also known as shrimp in lobster sauce, can be prepared and cooked in several ways. As a first-timer, opting for a simple yet authentic solution is the smartest choice. Not least because it delivers the freshness and texture of the shrimp with the full flavor of the lobster sauce.
Here is a simple recipe that you can rely on:
Ingredients (for 6 portions)
- 2lbs of fully cooked, peeled, and deveined shrimp
- 1/2lb ground pork
- 4 cloves minced garlic
- 4 tablespoons soy sauce
- 2 large eggs
- 2 cups water
- ½ cup vegetable oil
- 4 teaspoons cooking sherry
- ½ teaspoon of sugar
- 1 teaspoon of salt
- 3 teaspoons cornstarch
- ½ cup cold water
Method — Prep time 5 mins, cooking time 20 mins
- Mix the cornstarch into the cooking sherry until it dissolves.
- Add the shrimp and toss until coated.
- Heat the oil in a pan until it’s at a medium heat.
- Add the shrimp. Stir fry for three minutes.
- Add garlic and ground pork to a wok.
- Mix the water, soy sauce, sugar, and salt in a bowl. Add to a wok to heat and combine.
- Combine the cold water and cornstarch in a separate bowl. Add to the wok.
- Simmer the lobster sauce for a further three minutes.
- Add the shrimp to the wok and stir in the sauce. Bring to a simmer.
- Add the beaten eggs and keep stirring.
Serve hot, with any chosen side dishes.
Shrimp with Lobster Sauce Taste
Shrimp with lobster sauce has a distinct flavor profile. As a shrimp dish that originally featured lobster, it is a recipe that delivers a luxury culinary experience on a budget — making it the perfect choice for dinner parties or hosting friends.
Lobster sauce is a slightly thick sauce that is characterized as rich, creamy, and packed with flavor underpinned by savory and umami notes. It’s a meaty taste that is delightfully accompanied by the firm texture of the shrimp.
Opting for larger shrimps ensures a satisfying meatiness, as well as a sweetness that balances the savory hints of the lobster sauce. Meanwhile, the optional addition of giving the shrimp a light coating of seafood rub provides an extra kick that works exceptionally well with the fresh ocean taste.
Cantonese Shrimp with Lobster Sauce
Shrimp in lobster sauce is a dish that appears in many Asian-American cuisines. However, a Cantonese variant is often the desired option. The addition of black beans can take your recipe to the next level. Here’s how:
Ingredients (for 6 portions)
- 2lbs peeled and deveined shrimp
- 1/2 lb ground pork
- 8 teaspoons salt
- 4 tablespoons fermented black beans
- 4 minced garlic cloves
- 2 tablespoons rice wine
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons grated ginger
- 1 and ½ cup chicken stock
- 4 eggs beaten with 4 tablespoons of water
- 4 tablespoons sesame oil
- 2 tablespoons peanut oil
- 4 scallions
- 8 tablespoons tapioca starch
Method — Prep time 10 mins, cooking time 25 mins
- Rinse the black beans. Drain and place in a bowl. Add garlic, ginger, and 1 tablespoon of rice wine. Heat oil in separate frying pan and set it aside.
- Mix two tablespoons of soy sauce to the ground pork. Set aside.
- Mix the chicken stock with light soy sauce, dark soy sauce, and oyster sauce. Set aside.
- Mix the tapioca starch with water until thick. Mix the eggs with water separately. Set aside.
- Heat the peanut oil in a wok. Add the shrimp and cook for 3 minutes. Set aside.
- Lightly mash the black beans. Add two tablespoons of oil. Stir fry for 3 minutes.
- Add the ground pork and cook until no longer pink. Add the stock and stir fry until boiling.
- Add the tapioca powder mixture. Then add the shrimp and stir-fry for another minute.
- Heat the sesame oil. Then add the eggs to the stir fry, followed by the heated sesame oil.
- Add the scallions.
Serve hot. The eggs should be slightly runny and on top of the shrimp, not mixed in.
Shrimp with Brown Lobster Sauce Recipe
Authentic lobster sauce already has a brownish color thanks to the soy sauce. However, you can adjust the recipe slightly for a deeper brown color and slightly more intense savory flavor that complements the sweetness of the meat.
Using powdered garlic adds convenience while the extra beef keeps the meal filling and affordable.
Ingredients (for 6 portions)
- 2lbs peeled and deveined shrimp
- 3 lbs ground pork
- 5 tablespoons canola oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon white pepper
- 1 and ½ cups oyster sauce
- 8 teaspoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 6 tablespoons cornstarch
- 29oz reduced-sodium chicken broth
- ⅔ cup water
Method — Prep time 5 mins, cooking time 25 mins
- Preheat a wok and add 3 tablespoons of canola oil and 2 teaspoons of sesame oil.
- Add the pork and cook for three minutes, breaking it up into small chunks.
- Add the onion powder, garlic powder, white pepper, hoisin sauce, 4 tablespoons of oyster sauce, and 2 tablespoons of soy sauce. Stir and cook for another five minutes.
- Remove the pork and set aside, leaving the remaining oil in the wok.
- Add the shrimp and the last 2 tablespoons of canola oil to the wok. Cook for 2 minutes before removing the shrimp and setting them aside.
- Add the chicken broth, oyster sauce, sesame oil, and soy sauce to the wok. Bring to the boil.
- Mix cornstarch and water in a separate bowl. Pour into the broth and whisk until thickened.
- Add the pork and cook for three minutes.
- Add the shrimp and cook for another two minutes.
- Season the lobster sauce to taste, and add water if you want to make it looser.
Serve with white rice or other dishes.
Is Shrimp with Lobster Sauce Healthy?
Whether ordering shrimp with lobster sauce in a restaurant or preparing the meal at home, the main incentive for trying this dish comes from the unique flavors that will leave your taste buds dancing. However, the nutritional aspects deserve attention too.
The exact calories will be determined by the ingredients used and portion size. As an estimate, though, you can expect the dish to provide around 150 calories per 100 grams. It typically contains a healthy amount of protein, moderate volume of fat, and minimal level of carbohydrates.
Cooking the dish at home makes it far easier to control what ingredients are used, making it easier to tailor the dish to any food allergies you may have. If your goal is to create the healthiest version of the recipe for your family, the following tips should help:
- Opt for a healthier cooking oil — coconut, avocado, etc. — than vegetable oil.
- Check that your soy sauce and lobster sauce ingredients have fewer ingredients.
- Choose shrimp that adheres to Best Aquaculture Practices (BAP) regulations.
- Select a reduced-fat ground pork, or drain off some of the fat when cooking it.
- If preparing side dishes, consider air frying vegetables.
Finally, using the freshest shrimp will help you create a dish that’s shrimply the best. If you need help finding and ordering Maine’s freshest seafood, get in touch with our friendly experts today.
