This delicious shrimp with lobster sauce is a real treat! Tender shrimp are cooked in a rich, creamy sauce that gives all the cozy feels. Perfect for a special dinner or just because!
I love how the sweetness of the shrimp pairs perfectly with the creamy sauce. It’s fancy enough to impress but easy enough for any night. Serve it over rice, and you’re set! 🍚
Key Ingredients & Substitutions
Shrimp: Large shrimp work best, but you can also use medium shrimp if that’s what you have. Fresh or frozen is fine, just make sure they are peeled and deveined for convenience.
Vegetable Oil: I recommend using vegetable oil for its high smoke point, but you can switch it out for canola oil or even olive oil. Just be careful with the heat if using olive oil.
Garlic and Ginger: Fresh garlic and ginger really lift the flavor of this dish. If you need a shortcut, garlic powder and ground ginger can work in a pinch, but fresh is always better!
Fermented Black Beans: These add a unique depth of flavor. If you can’t find them, you might simply skip them or use a bit of miso paste or soy sauce as an alternative.
Broth: Chicken or seafood broth gives a great base to the sauce. Vegetable broth can also be used, especially if you’re looking for a lighter option or keeping it vegetarian.
How Do I Get the Sauce Just Right?
The sauce is the heart of this dish, and making it perfectly thick and flavorful is key. Here’s how to succeed:
- Start by sautéing the garlic and ginger until fragrant, but don’t let them burn—this can make your sauce bitter.
- Once you add the broth and sauces, bring them to a simmer. The mixture should be bubbling gently, not boiling.
- To thicken, add the cornstarch slurry slowly while stirring. This prevents clumps in your sauce and helps it thicken evenly.
- Keep stirring until it reaches your desired consistency. It should be thick enough to cling to the shrimp without being gluey.
- If it gets too thick, just add a splash more broth to loosen it up!
How to Make Shrimp With Lobster Sauce
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined, tails on
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup finely diced carrots
- 1/2 cup frozen peas
- 3 green onions, sliced (white and green parts separated)
- 1 cup chicken or seafood broth
- 2 tablespoons fermented black beans, rinsed and mashed (optional for authentic flavor)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- Cooked white rice, for serving
How Much Time Will You Need?
This shrimp with lobster sauce takes about 25 minutes to prepare and cook. You’ll spend around 10 minutes gathering and chopping your ingredients, and then 15 minutes cooking. It’s a quick and delicious dish that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Cooking the Shrimp:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the shrimp. Sauté them for about 2 minutes on each side or until they turn pink and are just cooked through. Once done, remove the shrimp from the pan and set them aside.
2. Stir-Frying Aromatics:
Using the same skillet, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry these ingredients for about 30 seconds until they become fragrant. Make sure to keep an eye on them to avoid burning!
3. Adding Vegetables:
Next, add the diced carrots to the skillet and cook for 2-3 minutes until they start to soften. Then, toss in the frozen peas and mix everything together for a minute. This adds nice color and crunch to your dish!
4. Making the Sauce:
Stir in the mashed fermented black beans (if you’re using them), chicken or seafood broth, soy sauce, oyster sauce, and sugar. Bring this mixture to a simmer, allowing it to mix well and the flavors to combine.
5. Thickening the Sauce:
Now, slowly pour in the cornstarch slurry while stirring constantly. This will help thicken the sauce. Keep stirring until it reaches your desired consistency—it should be nice and velvety!
6. Bringing It All Together:
Return the cooked shrimp back into the skillet. Gently toss everything together so that the shrimp are well coated in the sauce. Allow it to cook for an additional 1-2 minutes to heat through.
7. Final Touches:
Drizzle in the sesame oil and toss in the green parts of the sliced green onions. Give everything a good stir to combine those last flavors.
8. Serving:
Serve this flavorful shrimp and lobster sauce over hot cooked white rice. If you like, you can garnish it with extra sliced green onions for a little pop of color and flavor. Enjoy your delicious meal!
This recipe delivers a delightful combination of textures and flavors, transforming simple shrimp into an exquisite dish that everyone will love. Happy cooking!
Can I Use Different Types of Shrimp?
Absolutely! You can use medium or even jumbo shrimp depending on your preference. Just adjust the cooking time slightly if using larger shrimp, ensuring they’re cooked through but not overdone.
What Can I Substitute for Fermented Black Beans?
If you can’t find fermented black beans, you can omit them altogether or substitute with a bit of miso paste or additional soy sauce to maintain a savory flavor profile without the specific taste of black beans.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Vegetarian?
Yes! You can replace the shrimp with firm tofu or a medley of your favorite vegetables. Make sure to use vegetable broth instead of chicken or seafood broth for a fully vegetarian dish.