Chinese Lobster Sauce Weight Watchers
Elevate your weeknight dinner with this Chinese Lobster Sauce Weight Watchers recipe—an irresistible blend of bold flavors and guilt-free indulgence. Featuring tender shrimp simmered in a savory, silky sauce made from low-sodium chicken broth, soy sauce, and a touch of oyster sauce, this dish captures authentic Chinese takeout vibes while staying light and healthy. Fresh garlic, ginger, and scallions lend aromatic depth, while a simple cornstarch slurry creates a lusciously thickened texture. Delicate ribbons of lightly beaten egg add a luxurious finishing touch. Ready in just 30 minutes and perfect served over steamed rice or cauliflower rice, this dish is an easy, satisfying meal that fits into your Weight Watchers plan without compromising on flavor. Perfect for shrimp lovers and fans of quick, wholesome Asian-inspired recipes!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 cup Low-sodium chicken broth
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 1 large Egg (lightly beaten)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 Scallions (sliced, green and white parts separated)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, mix the cornstarch and 3 tablespoons of water until smooth to create a slurry. Set aside.
Heat a non-stick skillet or wok over medium heat. Add the sesame oil, garlic, ginger, and white parts of the scallions. Sauté for 1-2 minutes, or until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, just until they turn pink. Remove the shrimp from the skillet and set aside.
In the same skillet, add the chicken broth, low-sodium soy sauce, oyster sauce, salt, and black pepper. Stir well to combine and bring to a simmer.
Slowly whisk in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce slightly thickens.
Reduce the heat to low and slowly pour the beaten egg into the sauce while stirring gently to create silky egg ribbons.
Return the cooked shrimp to the skillet and toss them in the sauce until evenly coated. Cook for 1-2 minutes to ensure the shrimp are heated through.
Garnish with the green parts of the scallions and serve immediately over steamed rice or cauliflower rice for a lighter option.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.9 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 21.3 mcg | 106% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
