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Shrimp with Lobster Sauce


"This is just like you would get at a Cantonese Chinese restaurant. There is no lobster in the sauce. Medium to large shrimp can be used. It is great served over white rice."
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30 m servings 309 cals
Original recipe yields 4 servings


  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 237 mg
  • 79%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
  2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
  3. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.

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Read all reviews 101
  1. 127 Ratings

Most helpful positive review

My family is chinese and owned a chinese restaurant and this is a certifiable great recipe! I make this all the time. I especially like the shrimp marinated in sherry and corn starch. Gives it a...

Most helpful critical review

We followed the recipe but perhaps because we have no idea what Cantonese food is like, were disappointed. It does look like the picture so there is no appetizing color to the dish. I love lob...

Most helpful
Most positive
Least positive

My family is chinese and owned a chinese restaurant and this is a certifiable great recipe! I make this all the time. I especially like the shrimp marinated in sherry and corn starch. Gives it a...

I'd love to try this recipe with LOBSTER PASTE! (see: SUBMITTED BY: Victor Good Flavor. Lobster Paste does add a bit more flavor.) Can anyone (Victor?)tell me where I can buy a can of lobster...

This was just great. A forever keeper. It was easy to prepare and quick. My husband and I tried it and loved it. Can't wait for more family members to visit so I can serve it to them. Also, ...

This was SUPER close to one of my favorite dishes back home! LOVED IT! I did add green onion. THANK YOU! I have been missing this meal!

Your recipe is wonderful, exactly how I remember it from my favorite restaurant. Will definitely make it again. Thank you for contributing it to this site.

Wonderful Recipe - better than my local Chinese food restaurants! I made the following changes which made it even better: 1. Dissolved a beef bouillon cube to the cup of water in the sauce. 2. ...

This is a great recipe!!! I doubled everything in the recipe except the shrimp, and I added vegetables too. Delicious and easy!

This is an amazingly easy and delicious recipe. I highly recommend it! Note: I added a bit of green onion during cooking (finely chopped). It added a great layer of flavor.

Very good! my picky husband loved it, said it tasted just as good as any Cantonese Restaurant. I added peas for some color and subtle sweetness and doubled the liquid ingredients as previously ...