Salted Egg Shrimp Recipe – Crispy Shrimp in Creamy, Buttery Salted Egg Sauce

If you love shrimp and rich, savory sauces, this Salted Egg Shrimp Recipe is one to add to your meal rotation. It combines juicy shrimp with the unmistakable flavor of salted egg yolks, garlic, butter and a little heat from sili. Each piece is coated in a golden sauce that is creamy, fragrant and slightly sweet.

The best part? You can make this impressive seafood dish with simple ingredients and in a short amount of time. The shrimp are lightly coated in seasoned cornstarch and quickly fried before being tossed in a buttery salted egg sauce. It is an easy way to bring a restaurant-style favourite to your own kitchen without complicated steps.

Serve it with freshly cooked rice for a satisfying family meal, or prepare it when you want something special for lunch or dinner. If you enjoy Filipino seafood recipes with bold Asian-inspired flavors, this one is worth trying.

What Is Salted Egg Shrimp?

Salted Egg Shrimp is a seafood dish made by coating shrimp in a rich sauce prepared with salted egg yolks, butter, garlic, and seasonings. The yolks create a golden coating with a savoury, slightly salty taste and a soft, creamy texture. A little brown sugar balances the saltiness, while sili adds gentle heat.

Salted eggs are commonly made by curing duck eggs in salt. During curing, the yolks become firm and develop their distinctive rich flavour. They are widely used in Chinese and other Asian cooking, including mooncakes, steamed dishes, sauces and snacks. Salted egg yolks have also become popular in modern seafood dishes, especially with shrimp and crab.

For this recipe, the cooked yolks are mashed in the pan until they become foamy and combine with the butter and garlic. When the shrimp are added, the mixture clings to their surface and forms a delicious golden coating.

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Why You’ll Love This Recipe

Quick and easy: The ingredients are simple, and the cooking process is straightforward. Once the shrimp are prepared, the sauce comes together in just a few minutes.

Big flavour: Salted egg yolks bring a rich, savoury taste, while butter and garlic make the sauce fragrant and comforting. A touch of sugar rounds out the flavour.

A little spicy: Sili gives the dish a gentle kick. You can adjust the amount depending on how much heat your family enjoys.

Great with rice: The golden sauce is delicious with warm rice, making this a practical main dish for lunch or dinner.

Easy to adjust: Prefer a milder dish? Use less sili. Want a stronger salted egg flavour? Add a little more mashed yolk, tasting as you go.

Ingredients

• 500 grams shrimp, peeled and deveined
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup cornstarch
• 3 to 4 tablespoons cooking oil, divided
• 1 tablespoon salted butter
• 3 cloves garlic, minced
• ½ to 1 teaspoon chopped sili, to taste
• 1 teaspoon brown sugar
• 4 salted egg yolks, cooked and mashed
• Green onions, chopped, for garnish

Use fresh or properly thawed shrimp. You can leave the tails on for a nicer presentation, or remove them to make the dish easier to eat. Make sure the salted egg yolks are cooked before adding them to the sauce.

How to Make Salted Egg Shrimp

1. Prepare the shrimp

If the shrimp are not yet peeled and deveined, remove the shells and the dark vein along the back. Rinse briefly under cold running water, then drain and pat them dry with paper towels. Removing excess moisture helps the cornstarch coating stick and reduces splattering when frying.

2. Season and coat

In a bowl, combine the cornstarch, salt, and ground black pepper. Add the shrimp and toss until each piece is lightly and evenly coated. Shake off any excess cornstarch so the coating does not become too thick.

3. Fry the shrimp

Heat 1 to 2 tablespoons of cooking oil in a wide pan over medium heat. Arrange the shrimp in a single layer, working in batches if necessary. Cook briefly on each side, just until they begin to turn pink. Transfer them to a plate.

Avoid crowding the pan, because too many shrimp at once can release moisture and prevent proper browning. The shrimp will finish cooking when they are returned to the sauce. Do not leave them in the pan for too long at this stage, or they may become tough.

4. Make the salted egg sauce

Using the same pan, add the remaining cooking oil if needed. Lower the heat to medium-low, then add the butter. Once melted, add the minced garlic and chopped sili. Stir until fragrant, taking care not to burn the garlic.

Add the brown sugar and mashed salted egg yolks. Stir continuously, breaking up any large pieces of yolk. The mixture should become fragrant and foamy as the yolks combine with the butter and oil. Keep the heat moderate so the garlic and yolks do not scorch.

5. Toss the shrimp in the sauce

Return the partially cooked shrimp to the pan. Toss gently but thoroughly so every piece is covered with the salted egg mixture. Continue cooking until the shrimp are fully cooked and the sauce clings to them. The shrimp should be pink, opaque, and firm, with no translucent centre. Avoid overcooking, since shrimp can turn rubbery quickly.

6. Garnish and serve

Turn off the heat and transfer the Salted Egg Shrimp to a serving plate. Sprinkle with chopped green onions. Serve immediately while the coating is warm and fragrant, with steamed rice on the side.

Tips for the Best Salted Egg Shrimp

Dry the shrimp well. Patting the shrimp dry before coating helps the cornstarch adhere and gives you a better texture.

Fry in batches. Give the shrimp enough space in the pan. Overcrowding can make them steam instead of lightly fry.

Use cooked salted egg yolks. The yolks should be cooked and ready to mash before you start making the sauce. This helps them blend smoothly with the butter.

Keep the heat moderate. Salted egg yolks can catch on the bottom of the pan if the heat is too high. Stir continuously and lower the heat if the mixture starts browning too quickly.

Adjust the seasoning. Salted egg yolks can vary in saltiness. Taste the sauce before adding extra salt; the recipe may not need any more.

Serve right away. The coating naturally thickens as it cools. For the best texture, enjoy the shrimp soon after cooking.

How to Store and Reheat

Salted Egg Shrimp is best served fresh, when the shrimp are tender and the sauce is warm. If you have leftovers, let them cool promptly and place them in an airtight container in the refrigerator. Refrigerate within two hours of cooking and use within three to four days.

To reheat, place the shrimp in a pan over low heat. Add a small splash of water if the sauce has become too thick, and stir gently just until heated through. Avoid prolonged heating, as shrimp can become tough. You can also reheat a small portion in the microwave in short intervals, stirring carefully between intervals.

Freezing is not ideal because the texture of the shrimp and the coating may change after thawing. For the best flavour and texture, make only as much as you expect to serve.

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What to Serve with Salted Egg Shrimp

Steamed white rice is the classic choice. Its mild flavour balances the rich salted egg sauce and makes every bit of the coating easy to enjoy. Garlic rice is another tasty option if you want a more flavourful meal.

For a balanced spread, pair the shrimp with simple vegetable sides such as steamed broccoli, sautéed bok choy, or stir-fried vegetables. A fresh cucumber and tomato salad can also add a cool, refreshing contrast.

If you are serving this for a family lunch or dinner, place the shrimp in the centre of the table and let everyone help themselves. Add extra chopped green onions or sliced sili on the side so everyone can adjust the garnish and heat to their liking.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely in the refrigerator or according to the package directions. Drain and pat them dry before seasoning and coating. Removing excess water is important for a better fry.

Can I use whole salted eggs instead of yolks?

Yes. Cook the salted eggs, separate the yolks, and mash them before making the sauce. The whites are not needed for this recipe, but you can save them for another dish.

How can I make it less spicy?

Use only a small amount of sili or leave it out. The salted egg, butter, and garlic will still give the shrimp plenty of flavour.

Why does the sauce become dry?

The salted egg coating naturally thickens as it cools. This is normal. Serve the shrimp while warm, and add a small splash of water when gently reheating if needed.

Can I make the shrimp crispier?

For a crispier result, avoid adding too much sauce and serve immediately. You can also use a little less oil in the sauce, but remember that the coating will still soften as it sits.

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Conclusion

This Salted Egg Shrimp Recipe is a simple yet flavour-packed way to enjoy shrimp at home. The combination of golden salted egg yolks, butter, garlic, and sili creates a savoury coating that is rich without requiring a long list of ingredients. With a quick fry and a few minutes in the pan, you can prepare a seafood dish that feels special enough for guests but easy enough for an everyday meal.

Serve it hot with rice, adjust the spice to your taste, and enjoy every bite. Once you try this homemade version, it may become one of your favorite ways to cook shrimp.

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Salted Egg Shrimp Recipe (TAGALOG)

MGA SANGKAP

• 500G ng hipon (natangalan ng balat at inalisan ng ugat)
• 1 kutsaritang asin
• 1 kutsaritang paminta
• ½ tasa gawgaw
• 3-4 kutsarang mantika
• 1 kutsarang mantikilya
• 3 butil ng bawang (tinadtad)
• ½ to 1 kutsaritang sili
• 1 kutsaritang kulay-kepe na asukal
• 4 piraso na dilaw ng maalat na itlog
• green onions pang dekorasyon

PAANO LUTUIN

1. Haluin ang gawgaw, asin at paminta. Ilagay to sa mga hipon at haluin
   hangang ito’y natakpan ng mabuti.
2. Sa kawali, lagyan ng 1 o 2 kutsarang mantika, iprito ang mga hipon hangang
   magiba ang kulay niya sa gilid. Hindi kailangan lutong luto sa yugto na ito.
   Tanggalin sa kawali.
3. Sa parehas na kawali, lagyan muli ng 1 o 2 kutsarangmantika, tunawin ang 1
   kutsarang mantikilya, dagdagan ng 3 butin nag tinadtad na bawang, sili, at
   kulay kepe na asukal. Haluin at isama ang dilaw ng maalat ng itlog, haluin
   hanggang maging mabula.
4. Ilagay ang mga hipon at hauin ito hangang matakpan ng mga sauce, luto na
   ito kung wala na masyadong sauce na natitira. Lutong luto na din ang mga
   hipon sa oras na to.
5. Ihanda at dekorasyonan ng green onions.