Paul’s Shrimp With Lobster Sauce

4 servings
30 min

You’re not going to miss Chinese takeout once you had this lobster sauce! Consisting of ground pork and tender shrimp in a savory brown sauce, it is quick and easy to make. Serve along with rice, it’s perfect for a weeknight dinner for the entire family.

If you’re not familiar with lobster sauce, despite what the name suggests, it does not contain any lobster. How wierd, right? The name comes from a Cantonese lobster dish that was prepared in a similar manner. The pork and shrimp versions are economical derivatives of this predecessor.

My husband created the recipe I’m sharing with you. He and I have been making it for the family for years, and it is one of our go-to dinners. If you try this, I hope you will enjoy it as much as we do!

More information on this dish and additional images can be found at In Good Flavor.

Paul’s Shrimp With Lobster Sauce
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 1 1/2 pounds ground pork
  • 1 pound (41/50 count) peeled and deveined shrimp
  • 2 1/2 tablespoon canola or vegetable oil, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground white pepper
  • 2/3 cup oyster sauce, divided
  • 4 teaspoons sesame oil, divided
  • 2 tablespoons soy sauce, divided
  • 1 tablespoon hoisin sauce
  • 3 tablespoons cornstarch
  • 2 (14.5 ounce) cans less sodium chicken broth
  • 1/3 cup water

Preheat wok on medium high heat. Add 1.5 tablespoon canola oil and 1 teaspoon sesame oil. Add pork. Cook for 3 minutes, breaking up into small chunks.
Add onion powder, garlic powder, white pepper, hoisin sauce, 2 tablespoons oyster sauce, and 1 tablespoon soy sauce. Continue to cook, stirring constantly for 4 to 5 minutes.
Transfer pork to a large bowl using a slotted spoon, leaving any liquid behind in wok. Pork might not be completely cooked through. It will be returned to the wok to finish cooking later. Set aside.
Add the remaining 1 tablespoon canola oil and shrimp to wok. Cook, stirring constantly for 2 minutes.
Transfer shrimp to a bowl using a slotted spoon. Set aside.
Add chicken broth, the remaining oyster sauce, sesame oil, and soy sauce. Bring to a boil.
Whisk cornstarch and water in a small bowl to make a slurry.
Stir slurry into broth mixture. Stirring constantly until thicken.
Return pork to wok. Allow to cook for 3 minutes, stirring frequently.
Return shrimp to wok. Cook for 2 minutes, stirring frequently.
If broth is too thick, add a little water to loosen. Reseason to taste.
Serve with white rice. Garnish with scallion, optional.
  • If you are sensitive to salt, leave a small amount of oyster sauce behind when adding to the chicken broth. You could always add more at the end when you season to taste.
  • If sauce is too sweet, add a little more oyster sauce. If sauce is too salty, add a touch of hoisin and small amount of water.
In Good Flavor
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