Shrimp With Lobster Sauce

Shrimp with lobster sauce
jeffreyw/Flickr/CC BY 2.0
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
301 Calories
19g Fat
5g Carbs
25g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 301
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 14%
Cholesterol 236mg 79%
Sodium 1277mg 56%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 25g
Vitamin C 2mg 8%
Calcium 95mg 7%
Iron 1mg 5%
Potassium 256mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.
Serves 3 to 4


  • 1 recipe lobster sauce 

  • 3/4 pound shrimp, preferably tiger shrimp

  • 1 tablespoon rice wine, or dry sherry

  • 1/4 teaspoon salt

  • 1 teaspoon cornstarch

  • 3 tablespoons oil

  • 2 teaspoons minced ginger

  • 1 medium green onion, coarsely chopped

Steps to Make It

  1. Make the lobster sauce first, and keep it warm.

  2. Run the shrimp under warm running water until thawed. Pat dry with paper towels. Shell and devein if necessary.

  3. Marinate the shrimp in the rice wine or sherry, salt and cornstarch for 15 minutes.

  4. Heat the wok over medium-high to high heat. Add the oil.

  5. When the oil is hot, add the ginger and green onion. Stir-fry until aromatic (about 30 seconds).

  6. Add the shrimp and stir-fry until they turn pink.

  7. Push the shrimp up to the sides of the pan and add the sauce in the middle. Bring to a boil and then mix in with the shrimp. Serve hot.