Recipe courtesy of Chris Fischer and Amy Schumer

Shrimp in Lobster Sauce

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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3 tablespoons canola oil

24 shell-on medium shrimp

Kosher salt

2 tablespoons grated ginger

3 cloves garlic or garlic scapes, minced

1 1/2 cups chicken broth

1/2 cup cornstarch

1 tablespoon sesame oil

2 teaspoons soy sauce

4 large eggs whites, beaten

White rice, for serving

Minced scallions or spring onions, for serving


  1. In a large saute pan or wok, heat the canola oil over high heat until smoking. Add the shrimp and season with salt. Saute, tossing often, until the shrimp turn pink, about 1 minute. Add the ginger and garlic and cook for about another 30 seconds; remove the shrimp to a bowl.
  2. Add 1 cup water and 3/4 cup of the chicken broth to the same pan. Peel the shrimp and add the shells to the pan. Cook over high heat until the liquid is reduced by half, 4 to 5 minutes; remove the shells with a slotted spoon and discard. 
  3. Mix together the cornstarch and remaining 3/4 cup chicken broth in a small bowl to make a slurry. Stir the slurry into the reduced liquid in the pan, whisking constantly, then add the shrimp. Season with the sesame oil and soy sauce, then add the beaten egg whites. Cook, stirring, until the egg is cooked and the shrimp is heated through, about another minute. Serve over rice and garnish with scallions.
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