If you’ve been following my recipes, it’s no secret that I’m obsessed with Chinese food. I suppose it can be attributed to the whole Jewish Sunday Night Dinner (and Christmas Dinner) thing I was raised on.
And Shrimp with Lobster Sauce is one of my favorite things to order. So seeing how PERFECTLY, QUICKLY and EASILY the Instant Pot cooks shrimp, I just knew I had to come up with a recipe for it.
And come up with a recipe I did. This thing is serious, folks. Like, SERIOUS. I guarantee that you’re going to be thrilled with how outrageous it tastes and you’ll be shocked you were able to make something so incredible, with practically no effort whatsoever!
So set the table, because Shrimp with LOBSTAH Sauce happens now!
Here’s How I Made It!:
Start out by taking a bunch of scallions…
…and slicing them up.
Then prepare your shrimp (or have the market do it for you) by making sure they’re peeled/shelled, tails off and deveined. We want to use RAW, UNCOOKED shrimp here (frozen is fine too). Set it aside for the time being.
Now you’re gonna want to get some Lobster Better Than Bouillon (the same stuff you use to make my Lobster Bisque), because that’s what puts the “lobster” in the lobster sauce. Add some of it to water to form a lobster broth…
…and pour it into the Instant Pot.
Now add in some sugar……crushed/minced ginger…
…and white pepper (use white pepper – a key ingredient here).
…and then add in the shrimp.
Mix the shrimp up with the broth, secure the lid and cook at high pressure for ZERO minutes (I know, right?!)
While cooking the shrimp/quick releasing, take some eggs…
…and reserve only the egg whites (no yolks here). Beat them with a whisk.
And also create the cornstarch slurry by mixing equal parts cornstarch and water until nice and smooth
When the lid comes off the pot, use a slotted spoon…
…and transfer the shrimp to a serving dish. We’ll come back to them in a minute.
Once the shrimp are removed from the pot, heat the pot up and add in the frozen peas…
…and the scallions.
Once the contents in the pot comes to a boil…
…add in the cornstarch slurry.
Stir immediately and let bubble for another minute and then immediately turn off the heat. This is when the broth will thicken to become a sauce.
When the bubbles have died down, add in the beaten egg whites – and this is where the magic happens!
Stir immediately and you’ll see the sauce begin to really gain some color and texture with the egg whites!
Finally, add in just a touch of heavy cream…
…and give it a final stir. Now, take this glorious sauce…
…and generously spoon it over all of our shrimp.
Grab a fork and enjoy one of the finest (and easiest) shrimp dishes you’ll ever prepare!
It pairs BEAUTIFULLY with my famous Hibachi Fried Rice!
Instant Pot Shrimp with Lobster Sauce
Shrimp with Lobster Sauce is an iconic item on the menu at most Chinese restaurants. Large shrimp loaded with peas in a rich, egg ribbon and lobster cream sauce. Good fortune, indeed.
- 1.5 lbs raw large shrimp, peeled/shelled, tails off and deveined (you can use frozen shrimp too – just make sure they’re large and uncooked)
- 1.5 cups lobster broth (I used 1.5 tsp of Lobster Better Than Bouillon + 1.5 cups of water)
- 1/2 tablespoon low sodium soy sauce
- 1/2 tablespoon Shaoxing wine (or cooking sherry if you can’t find it)
- 1 tsp of sugar
- 1/2 tsp of white pepper (add up to 1 tsp if you want it a little spicier)
- 1/2 tbsp of crushed ginger
- 1/2 tbsp of crushed garlic
- 1.5 cups of frozen peas
- 1 bunch of scallions (about 5 strands), sliced
- 3 tablespoons cornstarch + 3 tablespoons water, mixed to form a slurry
- 2 egg whites (no yolks), beaten
- 1/2 tbsp of heavy cream (I don’t suggest using any more than this – a little goes a long way for this sauce)
- Add lobster broth, Shaoxing wine, soy sauce, ginger, garlic, sugar and white pepper to the Instant Pot. Stir well and then add in the shrimp and stir.
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 0 (yes, zero) minutes. If using frozen shrimp, set for 1 minute. Quick release when done. While the steam is releasing, beat the egg whites and prepare the cornstarch slurry (in separate bowls, of course).
- Using a slotted spoon, remove the shrimp and set it aside in a serving dish.
- Hit “Keep Warm/Cancel” and then “Sauté” and Adjust so it’s on the “More” or “High” setting. As the broth is heating up, add in the frozen peas (they will cook VERY quickly) and the scallions and stir. Once it begins to bubble, add in the cornstarch slurry and stir immediately as it bubbles for about one minute. Turn the heat off and let it cool down a bit – the broth is going to thicken into a sauce here.
- Once the bubbles have died down a bunch, add in the beaten egg whites and stir immediately. Watch the magic happen as the sauce begins to transform!
- Lastly, add in the heavy cream, stir and PRESTO! – the sauce is done. Spoon it over the shrimp in the serving dish and serve (this pairs BEAUTIFULLY with my famous Hibachi Fried Rice!)
This phenomenal dish pairs BEAUTIFULLY with my famous Hibachi Fried Rice!
If you don’t have or don’t feel like buying Lobster Better Than Bouillon (although I strongly suggest you do because this is what makes it a “lobster” sauce – plus you should already have it because you should make my awesome Lobster Bisque ?), you can use chicken or beef broth instead.
Yes, frozen shrimp are fine too – just make sure they are UNCOOKED/RAW and add the pressure cook time to 1 minute.
Do I have to add Peas? I despise peas and pick them out of whatever food they come in.