Shrimp with Lobster Sauce

Takeout classic made easy at home. Tender shrimp, savory sauce, and fluffy egg ribbons served over rice.

Yields: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

• 2 large garlic cloves, finely chopped

• 1 ½ tsp fresh ginger, finely chopped

• 1 ½ tbsp cornstarch + 2 ½ tbsp water (slurry)

• 2 large eggs, lightly beaten

• 1 lb shrimp (26–30 count), peeled, deveined, butterflied

• 1 tbsp avocado oil

• Coarse salt & white pepper, to taste

• Splash of Chinese cooking wine (or sake, optional)

• 1 ¼ cups chicken stock

• 1 ½ tbsp oyster sauce (or soy sauce / 2 ½ tbsp coconut aminos)

• 1 cup frozen peas and carrots

• 1 tsp toasted sesame oil

• 1 scallion, chopped

Directions

1. Prep Ingredients: Make the cornstarch slurry, whisk the eggs, chop garlic and ginger, and set aside.

2. Prepare Shrimp: Pat dry and butterfly the shrimp.

3. Cook Aromatics: Heat wok or pan over medium. Add oil, garlic, ginger, and a pinch of salt. Stir for 5–8 seconds.

4. Cook Shrimp: Add shrimp, season with salt and white pepper. Stir-fry 1 minute until just turning pale pink.

5. Deglaze with Wine: Add a splash of cooking wine. Cook 10 seconds.

6. Make Sauce & Add Veggies: Add chicken stock, oyster sauce, peas, and carrots. Lower heat, cover, and simmer 2–3 minutes.

7. Thicken Sauce: Stir slurry, pour in slowly while stirring. Cook 1 minute until thickened.

8. Add Egg Ribbons: Slowly drizzle in eggs while stirring gently to form ribbons. Let them set, then break apart lightly.

9. Finish Dish: Stir in sesame oil, taste for seasoning, and top with scallions. Serve hot with steamed rice.