Shrimp with Lobster Sauce (Cantonese-American Classic)

Why You’ll Love This Recipe

• Classic takeout favorite made simple at home in under 30 minutes.
• Silky egg ribbons and a glossy black bean–chicken stock sauce that coats every shrimp.
• Balanced flavors: savory, garlicky, gently peppery, with pops of sweet peas.
• Great over steamed jasmine rice for a comforting, complete meal.

Grocery List

• Produce: Garlic, fresh ginger, scallions, green peas (frozen is fine)
• Dairy: Eggs
• Pantry: Large shrimp (1 lb), fermented black beans or black bean–garlic sauce, low-sodium chicken stock, light soy sauce, oyster sauce, sugar, white pepper, cornstarch, neutral oil, toasted sesame oil, Shaoxing wine or dry sherry, rice vinegar (optional), jasmine rice (for serving)

Full Ingredients

Shrimp and Marinade

• 1 lb (450 g) large shrimp (16/20 count), peeled and deveined, tails on or off
• 1 tsp Shaoxing wine (or dry sherry)
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 tsp cornstarch
• 1 tsp neutral oil (such as canola or grapeseed)

Sauce Base

• 2 tbsp neutral oil, divided
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 2 scallions, whites and greens separated and thinly sliced
• 1 tbsp fermented black beans, rinsed and minced (or 2 tbsp black bean–garlic sauce)
• 1 1/2 cups (360 ml) low-sodium chicken stock
• 2 tsp light soy sauce
• 1 tsp oyster sauce
• 1/2 tsp sugar
• 1/4 tsp ground white pepper

Slurry

• 1 1/2 tbsp cornstarch
• 3 tbsp cold water

Egg and Peas Finish

• 2 large eggs, lightly beaten
• 1/2 cup green peas (thawed if frozen)
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar (optional, for brightness)

To Serve

• Steamed jasmine rice

Step-by-Step Instructions

Step 1: Marinate and prep

Pat the shrimp dry. In a bowl, combine Shaoxing wine, baking soda, kosher salt, cornstarch, and neutral oil. Add shrimp and toss to coat. Marinate in the refrigerator for 10 minutes to velvet and season the shrimp. While shrimp marinates, mince the garlic and ginger, slice the scallions (separating whites and greens), rinse and mince fermented black beans (if using), beat the eggs, and stir together the cornstarch slurry.

Step 2: Sear shrimp briefly

Heat 1 tablespoon neutral oil in a 12-inch skillet or wok over medium-high heat until shimmering. Add shrimp in a single layer and sear 45–60 seconds per side, just until pink at the edges (about 70% cooked). Transfer to a plate; they’ll finish in the sauce.

Step 3: Build aromatics

Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add garlic, ginger, scallion whites, and minced fermented black beans (or black bean–garlic sauce). Stir-fry 30–45 seconds until fragrant, taking care not to brown the garlic.

Step 4: Simmer the sauce

Pour in the chicken stock and add soy sauce, oyster sauce, sugar, and white pepper. Bring to a gentle simmer with small bubbles, about 200°F/93°C if measured. Stir and simmer 1–2 minutes to meld flavors.

Step 5: Thicken just right

Re-stir the cornstarch slurry, then drizzle it into the simmering sauce while stirring constantly. Simmer 30–60 seconds until the sauce turns glossy and lightly coats the back of a spoon. If it becomes too thick, whisk in 1–2 tablespoons water or stock. If too thin, add another teaspoon of slurry and cook 20–30 seconds more.

Step 6: Add egg ribbons, peas, and finish

Reduce heat to low. Using a fork or chopsticks, stir the sauce gently in one direction to create a slow swirl. Stream in the beaten eggs in a thin ribbon; wait 10–15 seconds, then give a gentle stir to form soft, silky strands. Stir in peas and the reserved shrimp; warm through 30–60 seconds until shrimp are just cooked. Turn off heat and finish with toasted sesame oil and rice vinegar (if using). Taste and adjust seasoning with a pinch of salt or splash of soy. Sprinkle scallion greens on top and serve immediately over steamed jasmine rice.

Pro Tips

• Baking soda in the marinade gently firms and bounces the shrimp—do not marinate longer than 20 minutes or they can turn mealy.
• Keep the sauce at a bare simmer when adding the egg so it forms delicate ribbons rather than breaking into tiny curds.
• Always re-stir cornstarch slurry just before using; starch settles fast.
• Low-sodium stock and light soy help you control salt. Season at the end to taste.
• If using whole fermented black beans, rinse briefly to remove excess salt, then mince to release their aroma.

Variations

• With pork: Brown 4 oz (115 g) ground pork in 1 tsp oil before Step 3. Proceed with aromatics, then stock. Classic takeout vibes.
• Spicy: Add 1–2 tsp chili crisp or 1/2 tsp red pepper flakes with the aromatics for gentle heat.
• Veg-forward: Swap peas for 1 cup sliced snow peas or add 1/2 cup diced water chestnuts for crunch.

Storage & Make-Ahead

The sauce base (stock, soy, oyster, sugar, white pepper) can be mixed 3 days ahead and refrigerated. Shrimp should be marinated no more than 10–20 minutes right before cooking. Leftovers keep up to 2 days in an airtight container in the refrigerator. Reheat gently in a skillet over low heat until just warmed (1–2 minutes); add a splash of stock if the sauce has thickened. Freezing is not recommended due to texture changes in shrimp and eggs.

Nutrition (per serving)

Approximate values: 240 calories; 30 g protein; 8 g carbohydrates; 10 g fat; 1 g fiber; 900 mg sodium. Values will vary based on stock and soy brands.