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? Salted egg shrimp is a quick and easy way to level up your favorite crustacean into an impressive meal worthy of guests!ย It's ready in under 30 minutes, yet it 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 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 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 it 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!
Serving suggestions
- Serve as the main dish 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.
Storage and reheating instructions
- If you 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. Add a bit of evaporated milk or cream, and adjust the seasonings if the sauce is dried.
For more delicious recipes, try my mom's special shrimp with oyster sauce or this Filipino classic, halabos na hipon.
More seafood recipes
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
- ยฝ teaspoon sugar
- salt to taste
Instructions
- Trim tendrils of shrimp and rinse 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 milk, 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.
Notes
- 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 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.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
John g b dela cruz says
Love it. I used (udang). It came out good. Quite refreshing... Not the typical sweet flavored
Lalaine Manalo says
May I know what is udang?
Ning says
Hello Lalaine,
Iโd like to try this recipe but can I use almond unsweetened milk instead of evaporated milk?
Lalaine says
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.
Ma.Danielli says
Can i make use of allpurpose cream instead the milk?
Lalaine Manalo says
Yes, you can ๐
Ann says
Tnx for the recipe!
Lalaine says
You're welcome ๐
Aui Dizon says
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.
Lalaine Manalo says
Thank you so much! I am glad my recipes and videos have been helpful ๐
Cristina says
Ms.Lalaine thanks for sharing this recipe
Lalaine says
You're welcome ๐
Angelo says
Can i add also the egg white?
Lalaine Manalo says
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?
Lerma says
Can I leave out the chili? Iโm not really fond of peppers.
Lalaine says
Yes, you can or maybe scrape off the seeds and veins of the peppers to tone down the heat.
Anoi says
Wow I love it
Lalaine Manalo says
Thank you, Anoi!
Joy says
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!
Lalaine Manalo says
Hi Joy! Yes, you can omit the thai chili peppers if you don't want it to be spicy!
Yeye says
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.
Lalaine Manalo says
If you use peeled shrimp, I suggest decreasing the milk a little as head-on shrimp cook a bit longer.
Cat says
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 ๐
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
Lalaine says
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. ๐
Vyn says
This one looks good! Instead of chicken, SHRIMP! Gonna try this one! Thanks for this. Keep it up!
Lalaine Manalo says
Hi Vyn! Thank you ๐ This is one of my favorites!
Suzanne says
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!)
Lalaine Manalo says
I am glad you're enjoying the recipes. Suzanne. Thank you for your support over the years ๐
Aieleen Denise T. Veloz says
i will try this one, since my husband loves shrimp. thank you Ms. Lalaine
Lalaine says
Enjoy!
Stephanie says
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!
Lalaine says
Hello Stephanie
Thank you so much, you made my day ๐
Esther says
You could also try adding a bit of curry powder to this dish. I've cooked this before and it also works.
Lalaine says
Yes, I believe this uses curry leaves but I couldn't find any :(. Thanks for the tip, I'll try curry powder next time.
Gelly says
HOw much curry powder?
Lalaine says
I am sorry but there's no curry powder needed in this recipe.
Dinah says
Yep, you need lots of rice for this one!!!
Lalaine says
Truly ๐
Marcia says
I wish you the best in your future online endeavors.You have been so generous with your recipes-- thank you so much!
Lalaine says
Awww, thank you so much. I really appreciate your kind wishes for me ๐