Shrimp in Lobster Style Sauce
Elevate your weeknight dinner with this irresistible Shrimp in Lobster-Style Sauce recipe, a luxurious dish that balances bold flavors and effortless technique. Succulent shrimp are lightly coated in cornstarch for a delicate texture, stir-fried to perfection, and tossed in a rich and savory sauce infused with garlic, ginger, oyster sauce, and a hint of dry sherry for depth. A touch of sesame oil and sliced green onions add the perfect aromatic finish. Quick to prepare in under 35 minutes, this restaurant-style dish pairs wonderfully with steamed rice or noodles, making it an elegant yet comforting meal for any occasion. Ideal for seafood lovers, this recipe brings the decadence of lobster-style flavors to your table without the fuss!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 stalks green onions, thinly sliced
- 1 cup low-sodium chicken broth
- 2 tablespoons dry sherry or Chinese cooking wine
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.25 teaspoon white pepper
- 1 tablespoon water
- 1 teaspoon cornstarch (for slurry)
- 1 teaspoon sesame oil
Instructions
In a medium bowl, toss the shrimp with 2 tablespoons of cornstarch until evenly coated. Set aside.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they are just pink and slightly curled. Remove the shrimp and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and half of the green onions, stir-frying for about 30 seconds until fragrant.
Pour in the chicken broth, dry sherry (or Chinese cooking wine), oyster sauce, soy sauce, sugar, and white pepper. Stir everything together and bring the mixture to a simmer.
In a small bowl, mix 1 tablespoon of water with 1 teaspoon of cornstarch to create a slurry. Slowly add the slurry to the sauce, stirring constantly, until the sauce thickens slightly.
Return the cooked shrimp to the skillet, tossing them in the sauce until evenly coated. Cook for an additional 2-3 minutes until the shrimp are fully cooked and the flavors meld together.
Drizzle the sesame oil over the shrimp and give everything a final stir.
Garnish with the remaining green onions. Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 388 mg | 8% | |
*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.
