Singapore-style Salted Egg Shrimp is easy on prep yet big on flavor! Cooked in salted egg yolks, milk, and spices, it’s creamy, savory, and spicy seafood treat you’ll love with steamed rice.
Looking for a new way to enjoy shrimp? This Salted Egg Shrimp is a quick and easy way to level up your favorite crustacean into an impressive meal worthy of guests! It’s ready in under 30 minutes yet tastes like you slaved in the kitchen all day.
Salted egg yolks, evaporated milk, and shrimp may seem like an unlikely combination but it does work! Infused with the flavors of shallots, garlic, and chili peppers, the sauce thickens and coats the plump shrimp for maximum flavor. This Singapore shrimp dish is definitely a culinary adventure you wouldn’t want to miss!
Make sure to have the rice hot and steaming. You’ll thank me later.
Cooking tips
- For the best taste, use the freshest shrimp possible.
- Although you can use peeled shrimp, head-on delivers maximum flavor. To easily devein the shrimp without peeling the shell, insert a toothpick at the base of the shrimp and gently pull the black intestinal tract.
- Drain the shrimp very well so the excess liquid does not water down the dish.
- Once the milk is added, cook at medium heat and do not allow to boil lest the sauce curdles or separates.
- Don’t have evaporated milk on hand? Heavy or all-purpose cream works, too!
- If you want to temper the heat, use fewer chili peppers or scrape off the seeds before chopping.
This popular Singapore-style shrimp recipe only uses the yolks and considering how expensive itlog na maalat are ($4 for a package of 4 at Seafood City!), you might want to save the white part and use as topping for puto and bibingka or toss with tomatoes and roasted eggplant into a delicious salad.
Want a steady supply? Make salted eggs at home by following my easy tutorial!
How to serve
- Serve for lunch or dinner with piping-hot steamed rice.
- As with most seafood dishes, salted egg shrimp are best enjoyed freshly cooked as they tend to toughen when overcooked.
- If you do have leftovers, transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days. Due to the nature of the ingredients, the dish does not freeze well.
- To warm up, place in a saucepan over medium-low heat and cook, turning as needed until heated through. Add a bit of evaporated milk or cream and adjust seasonings if the sauce is dried out.
For more delicious recipes, try my mom’s special shrimp with oyster sauce or this Filipino classic, halabos na hipon.
Salted Eggs Shrimps
Ingredients
- 1 pound large shrimp
- 2 tablespoons butter
- 1 tablespoon oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2 Thai chili peppers, stemmed and minced
- 1 cup evaporated milk
- 6 salted egg yolks, mashed
- 1/2 teaspoon sugar
- salt to taste
Instructions
- Trim tendrils of shrimps and wash under cold water. In a colander, drain very well.
- In a wide pan over medium heat, heat butter, and oil.
- When butter begins to melt, Add shallots, garlic, and chili peppers. Cook, stirring regularly, for about 1 minute or until softened.
- Reduce heat, add evaporated mil, and bring to a simmer.
- Add salted egg yolks and continue to cook, mashing yolks with back of spoon, for about 1 minute or until slightly thickened.
- Add sugar and season with salt to taste.
- Add shrimp and cook, stirring occasionally, until color changes to pink and the sauce thickens.
- Remove from heat and serve hot.
Video
Notes
- Drain the shrimp very well so the excess liquid does not water down the dish.
- Once the milk is added, cook at medium heat and do not allow to boil lest the sauce curdles or separates.
Nutrition
Found your recipe and tried it today. Yum! Thanks for sharing!
You’re welcome! Glad you enjoyed it 🙂
Love it. I used (udang). It came out good. Quite refreshing… Not the typical sweet flavored
May I know what is udang?
Hello Lalaine,
I’d like to try this recipe but can I use almond unsweetened milk instead of evaporated milk?
Hello Ning,
I’ve never personally tried it with anything else other than evaporated milk but I suppose you can substitute almond milk. The taste and possibly consistency of the sauce will be different, though.
Can i make use of allpurpose cream instead the milk?
Yes, you can 🙂
Tnx for the recipe!
You’re welcome 🙂
I will try this recipe today. I love checking your blog and your fb page. Its where I get ideas on what to cook for my family. Thank you. God bless.
Thank you so much! I am glad my recipes and videos have been helpful 🙂
Ms.Lalaine thanks for sharing this recipe
You’re welcome 🙂
Can i add also the egg white?
The recipe calls for the yolks only. The white might change the consistency of the sauce so maybe just serve it on the side or use in other recipes?
Can I leave out the chili? I’m not really fond of peppers.
Yes, you can or maybe scrape off the seeds and veins of the peppers to tone down the heat.
Wow I love it
Thank you, Anoi!
Thank you for this recipe! I have been wanting to make this at home. If I don’t want it spicy, can I omit the Thai chili peppers? Or can I substitute with a dash of red pepper flakes? Your blog is great, and has been my go-to for Filipino recipes especially when entertaining! Thank you and I wish you continued success in 2018!
Hi Joy! Yes, you can omit the thai chili peppers if you don’t want it to be spicy!
Hi Lalaine thanks for your recipe I tried it last night it was good except I took out the shell of the shrimps to make it easier to eat :)) however I must have made a mistake when the sauce turned out to be soupy so the salted egg didn’t really clung to the shrimps . I was worried the shrimps would get overcooked.
If you use peeled shrimp, I suggest decreasing the milk a little as head-on shrimp cook a bit longer.
Dear Lalaine,
I am a big fan of your blog. I moved to Hungary last year and your blog has helped me immensely when I miss our food so much. The first recipe I tried was lumpiang shanghai, which I paired with pancit. My Hungarian friends loved it so much, they requested that I host a Filipino night 😀
Because of this blog, I even learned how to make my own itlog na maalat. Never imagined myself doing that because I can always buy from the nearest talipapa. Makes sense to try this shrimp recipe too!! I will, very soon. But maybe with mussels, because shrimps are too expensive here.
Thank you for all that you do to promote Filipino food! I am a forever fan. Godspeed.
Regards,
Cat
Awww, Cat! Thank you so much, your comment definitely made my day. I’ve been here in the U.S. for almost 30 years now and I still long for food from home. I am glad you find the recipes useful and they in some way help alleviate your longing for the flavors of home. 🙂
This one looks good! Instead of chicken, SHRIMP! Gonna try this one! Thanks for this. Keep it up!
Hi Vyn! Thank you 🙂 This is one of my favorites!
We tried this tonight and it was really good. I ate more rice than I have to. Haha! Next time, I will try to process the salted egg yolks with my blender before cooking.
Thanks again, Lalaine! Your blog inspires me to try new dishes. Next up will be your puto recipe (to use the egg whites, as you suggested) and hopefully the mini egg pies (which is the main reason I asked my husband to buy me a bigger electric oven — big enough that my new muffin pans will fit!)
I am glad you’re enjoying the recipes. Suzanne. Thank you for your support over the years 🙂
i will try this one, since my husband loves shrimp. thank you Ms. Lalaine
Enjoy!
I rarely comment on food blogs, but this looks amazing! Keep up the great recipes and work, and I hope you never run out of food ideas for your blog!
Hello Stephanie
Thank you so much, you made my day 🙂
You could also try adding a bit of curry powder to this dish. I’ve cooked this before and it also works.
Yes, I believe this uses curry leaves but I couldn’t find any :(. Thanks for the tip, I’ll try curry powder next time.
HOw much curry powder?
I am sorry but there’s no curry powder needed in this recipe.
Yep, you need lots of rice for this one!!!
Truly 🙂
I wish you the best in your future online endeavors.You have been so generous with your recipes– thank you so much!
Awww, thank you so much. I really appreciate your kind wishes for me 🙂