Easy Shrimp with Lobster Sauce

A quick and easy shrimp with lobster sauce recipe made with shrimp, ground pork, egg whites, and a silky savory sauce. A classic Chinese takeout dish perfect for busy weeknights.

If you’ve ever ordered shrimp with lobster sauce from a Chinese restaurant and wondered where the lobster is… you’re not alone.
Despite the fancy-sounding name, there’s actually no lobster in this dish at all. Instead, it’s a comforting Cantonese-style stir-fry made with shrimp, ground pork, egg whites, and a silky savory sauce thickened with cornstarch. The result is rich, velvety, and deeply satisfying, without being heavy or complicated.
This is one of my go-to weeknight meals because it comes together quickly, uses simple ingredients, and feels like something you’d order from your favorite takeout spot… but fresher and better at home.

Why It’s Called “Lobster Sauce”

The name can be misleading, but it actually comes from Cantonese-American restaurant cooking. The sauce itself is similar to the sauce traditionally used in Cantonese dishes served with lobster—typically a light, savory white sauce made with chicken broth, aromatics, egg, and sometimes fermented black beans.
When Chinese chefs adapted the dish in the U.S., lobster was sometimes swapped out for more affordable proteins like shrimp or pork, but the “lobster sauce” name stuck. So in short,
It’s not a lobster dish—it’s a sauce originally served with lobster.

Why You’ll Like This Recipe

1. It tastes like restaurant takeout but uses everyday ingredients.
2. The sauce is silky, savory, and comforting without being heavy.
3. Shrimp, pork, and egg whites create a rich mix of textures.
4. It’s very flexible—swap peas for edamame, adjust spice, or skip pork if needed.

Ingredients and Substitutions

1. Shrimp – large shrimp work best for juicy bites. More details below
2. Baking soda – tenderizes shrimp for that “restaurant-style” texture.
3. Ground pork – adds richness; you can substitute with ground chicken or turkey.
4. Shaoxing wine – adds depth; dry sherry works as a substitute.
5. Chicken broth – homemade or store-bought, both work well.
6. Egg whites – create silky ribbons in the sauce.
7. Frozen peas – adds sweetness; edamame or diced carrots also work.
8. Cornstarch – essential for thickening and velveting.
9. Aromatics (garlic, ginger, green onion) – build the base flavor.

What Kind of Shrimp to Use

1. Large or extra-large shrimp (16/20 or 21/25 count)
2. Wild-caught if possible for better sweetness
3. Peeled and deveined, tails optional
4. Pat very dry before cooking to avoid steaming
   The baking soda step is key—it gives shrimp that bouncy, restaurant-style texture.

What Kind of Pork to Use

1. Regular ground pork (not lean) works best for flavor
2. If using lean pork, consider adding a tiny splash of oil for richness
3. You can substitute:
   • Ground chicken (lighter version)
   • Ground turkey (leaner, slightly less rich)
   • Finely minced mushrooms for a vegetarian twist

Cooking Tips for Best Results

1. Prep everything before turning on the heat—this dish moves fast.
2. Don’t overcook shrimp in the first step; they finish later.
3. Always stir the cornstarch slurry before using.
4. Drizzle egg whites slowly while stirring for those signature silky ribbons.
5. Use white pepper for authentic flavor (black pepper changes the profile, but if you don’t care, feel free to use it).

What to Serve With It

1. Steamed jasmine rice (classic pairing)
2. Brown rice for a nuttier flavor
3. Simple stir-fried greens like bok choy or Chinese broccoli
4. A light cucumber salad to balance the richness

Storage & Reheating

1. Store leftovers in an airtight container in the fridge for up to 3 days.
2. Reheat gently in a pan over low heat with a splash of broth or water.
3. Microwave works, but may slightly overcook shrimp and egg ribbons.

FAQ

1. Can I skip the pork?
   Yes. The dish still works well with just shrimp and egg whites, though pork adds extra depth.
2. Can I make this ahead?
   You can prep everything in advance, but stir-fry just before serving for best texture.
3. Why did my sauce turn watery?
   Most likely the slurry wasn’t cooked long enough or not stirred before adding.
4. Can I freeze it?
   Not recommended—egg whites and cooked shrimp change texture after freezing.

Shrimp with “lobster sauce” is one of those dishes that proves simple ingredients can still feel special. It’s fast enough for a weeknight, but comforting enough to feel like a treat. Once you get the rhythm of the stir-fry, it becomes one of those reliable recipes you’ll come back to again and again.