This Shrimp With Lobster Sauce is a tasty dish full of juicy shrimp swimming in a creamy, flavorful sauce. It’s perfect for seafood lovers who want something special!
I love how this dish feels fancy yet is pretty easy to make. Serve it over rice, and you’ll feel like a chef at a restaurant! It’s a real crowd-pleaser! 😄
Key Ingredients & Substitutions
Shrimp: Use large, fresh shrimp for the best texture. If you’re allergic or looking for a substitute, try chicken or firm tofu, but adjust cooking times accordingly.
Broth: Chicken or seafood broth adds depth to the sauce. Vegetable broth is a great alternative for a vegetarian option. Homemade broth always tastes best!
Vegetables: The bell peppers and onions create a colorful dish. You can swap them for other veggies like snap peas or bok choy for variety, and I recommend adding mushrooms for extra umami!
Sauces: Shaoxing wine adds an authentic flavor, but dry sherry or even a splash of white wine works in a pinch. For a gluten-free version, use tamari instead of soy sauce.
How Do You Achieve the Perfect Sauce Texture?
The key to a great sauce is the cornstarch slurry, which gives it that glossy finish. Here’s how to nail this step:
- Mix the cornstarch thoroughly with cold water to avoid lumps.
- After adding it to the simmering sauce, stir constantly for 1-2 minutes until it thickens. This also prevents the sauce from becoming slimy.
- Once thickened, don’t forget to return the shrimp to coat evenly in the sauce!
With these tips, your Shrimp with Lobster Sauce will turn out rich and delicious every time! Enjoy cooking!
How to Make Shrimp with Lobster Sauce
Ingredients You’ll Need:
- 1 lb (450g) large shrimp, peeled and deveined (tails on or off as preferred)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1 cup canned or fresh water chestnuts, chopped (optional for crunch)
- 2 green onions (scallions), thinly sliced, plus extra for garnish
- 1 cup chicken broth or seafood broth
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon sugar
- 2 teaspoons cornstarch, mixed with 3 tablespoons water (slurry)
- Salt and white pepper to taste
- Cooked white rice, to serve
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, making it a delicious meal that’s ready in about 25 minutes. Perfect for a quick weeknight dinner or impressing guests!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by peeling and deveining the shrimp if it hasn’t been done yet. Give them a good pat dry with a paper towel. This helps them sear nicely in the pan!
2. Cook the Shrimp:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp to the hot oil and stir-fry for about 2 minutes until they are just pink and opaque. Remove the shrimp from the skillet and set them aside.
3. Sauté Your Aromatics:
In the same skillet, add the remaining tablespoon of oil. Then, toss in the minced garlic, ginger, and chopped onions. Stir-fry for about 1 minute until everything is fragrant and the onions are softened. Your kitchen will smell amazing!
4. Add the Veggies:
Now it’s time for the colorful bell peppers and water chestnuts (if you’re using them). Stir-fry these for another 2 minutes until they’re slightly softened but still crisp. This adds a nice crunch to your dish!
5. Create the Sauce:
Pour in the chicken or seafood broth, soy sauce, oyster sauce, optional Shaoxing wine, and sugar. Stir everything together and bring it to a gentle simmer. Your sauce is coming together beautifully!
6. Thicken the Sauce:
Now stir in the cornstarch slurry, stirring constantly to avoid lumps. Keep stirring until the sauce thickens and has a glossy finish. This is where the magic happens!
7. Combine Everything:
Return the cooked shrimp to the skillet, and stir to coat them well in the sauce. Heat everything through until the shrimp are warmed up again. Taste and adjust the seasoning with salt and white pepper if needed.
8. Finishing Touch:
Mix in the sliced green onions for a pop of freshness. Remove the skillet from the heat, and get ready to serve!
9. Serve and Enjoy:
Serve your Shrimp with Lobster Sauce hot over a bed of fluffy steamed white rice. Garnish with extra green onions for a touch of color. Dig in and enjoy your delicious homemade dish!
With its savory sauce and tender shrimp, you’re in for a comforting treat that everyone will love!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! If using frozen shrimp, make sure to thaw them completely before cooking. The best way is to leave them in the fridge overnight. If you’re short on time, you can place them in a sealed bag and submerge it in cold water for about 30 minutes. Just remember to pat them dry before adding to the skillet!
How Can I Adjust the Spice Level?
If you prefer a bit of heat, consider adding some red pepper flakes or a dash of sriracha while cooking the vegetables. For a milder dish, skip these additions, and focus on the aromatics for flavor without the spice.
Can I Make This Dish Vegetarian?
Yes! For a vegetarian version, you can replace the shrimp with cubed tofu or mixed vegetables. Use vegetable broth instead of chicken or seafood broth, and make sure to choose a vegetarian oyster sauce or skip it altogether. The dish will still be flavorful!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally, to avoid overcooking the shrimp. You might want to add a splash of broth to keep it moist!
